Japanese beef curry
SERVES: 6
PREP: 20 minutes
COOK: 2 hours 25 minutes
INGREDIENTS
20g butter
2 tsp olive oil
1kg chuck beef steak, cut into 3-4cm pieces
1 brown onion, cut into thin wedges
3 tsp finely grated fresh ginger
3 garlic cloves, finely chopped
2 tbsp madras curry powder
40g (¼ cup) plain flour 3 potatoes, peeled, coarsely chopped
1 large carrot, peeled, coarsely chopped
1 green apple, cored, coarsely grated
1 tbsp tomato sauce
1 tbsp Worcestershire sauce
1 tbsp light soy sauce
1 tsp garam masala Steamed sushi rice, to serve
Toasted sesame seeds, to sprinkle (optional) Vegetable pickle, to serve (optional, see notes)
Method
1. Heat the oil and the butter in a large casserole dish over high heat. Season the beef and cook, in 2-3 batches, for 5 minutes each batch or until browned. Use tongs to transfer to a plate.
2. Reduce the heat to low. Add the onion to the dish and cook, stirring often, for 5 minutes or until golden. Add the ginger and garlic. Cook, stirring, for 1 minute or until aromatic. Stir in the curry powder.
3. Increase the heat to high. Return the beef to the dish. Stir to combine. Sprinkle over the flour and stir well to coat. Add 750ml (3 cups) water and stir, scraping the bottom of the dish with a wooden spoon, until the mixture is smooth. Add the potato, carrot and apple. Bring to the boil. Reduce heat to low and cover. Simmer for 2 hours or until the beef is very tender. Remove from heat.
4. Stir in the tomato sauce, Worcestershire, soy sauce and garam masala. Season.
Set aside for 10 minutes to rest. Serve the curry with steamed rice and sprinkled with sesame seeds, if using. A quick pickle is a terrific condiment.
NOTES:
For the pickle, place ½ cup caster sugar, ¼ cup rice vinegar and ½ tsp salt in a medium microwave-safe bowl. Microwave on High for 1 minute. Stir to dissolve the sugar. Add 250g baby cucumbers, cut into wedges, and 1 red onion, cut into thin rounds. Stir to combine and top with shiso sprigs or watercress, if desired.