How to Make Japanese Beef Curry (Recipe) ビーフカレーの作り方 (レシピ)

Por Just One Cookbook · 90 min

Ingredientes

Modo de preparo

1. Preheat a large heavy-bottomed pot on medium heat. Add half of the butter, half of the neutral oil and the sliced onions, and stir to coat.
2. Sauté the onions, stirring occasionally, for about 20–25 minutes. When they wilt, lower the heat to medium low and keep cooking until tender, translucent and a bit caramelized. Remove from the heat and set aside.
3. Meanwhile, cut the potato into thirds, then cut each piece in half or quarters. Soak in water for 15 minutes or until needed.
4. Cut the carrot diagonally into random pieces, rotating it a quarter turn between cuts. Thinly slice the mushrooms. Grate the ginger and mince the garlic.
5. Cut the beef into 1½-inch (3.8 cm) cubes. Lightly season with ¼ tsp kosher salt and ¼ tsp black pepper, then coat all sides lightly with the flour.
6. Preheat a carbon steel pan or cast iron skillet on medium-high heat. Add the remaining butter and oil. Sear the beef in 2 batches in a single layer without crowding, leaving each side untouched until brown and crusty, about 3–4 minutes, then sear the other sides. Transfer to a plate.
7. Add the red wine to the skillet and scrape up the browned bits. Turn off the heat and set aside.
8. Reheat the onion pot over medium heat. Add the garlic and ginger, then the curry powder and tomato paste, and sauté for 1 minute.
9. Add the seared beef, its juices and the deglazed liquid. Cook, stirring occasionally, for 3 minutes.
10. Add the carrots and mushrooms, then the beef stock to just cover. Cover tightly and bring to a boil. Skim off the scum.
11. Grate in the ⅛ apple, then add the Worcestershire sauce and milk. Add the bay leaf, cover, and simmer on low until the beef is tender, about 1 hour and 45 minutes.
12. Add the potatoes, cover, and simmer for 15 minutes until a wooden skewer pierces them easily. Remove the bay leaf and turn off the heat.
13. Off the heat, dissolve 1–2 cubes of roux at a time in a ladleful of liquid and stir into the pot, adding as much as needed. Simmer on the lowest heat, stirring often, for 3–5 minutes until thickened, adding water if too thick or simmering uncovered if too thin.

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