Curry again!!! Don’t know why these days I’m so in love with it, especially this Japanese Beef Curry. The creamy and buttery potatoes, soft and sweet carrots and of course, flavorful and absolutely tender diced beef. It’s usually enjoyed with a bed of rice, but I prefer dipping a small piece of bread in the curry for some seconds and gently chewing it with a spoonful of Beef Curry. Mmm, now I can still remember that beautiful moment… Besides this lovely dish, there are also many choices for your delicious curry: chicken, pork, seafood… and for the vegetarians, we already have vegetables curry ^^
In comparison with other kinds of meat, beef needs more time to simmer and to be cooked thoroughly (at least 1 hour). So after consulting many recipes around the Internet, I chose a recipe that in my opinion, doesn’t compose too many steps but still assures the right flavor. It will let you rest and relax a little bit, do different things while the curry’s brought to a simmer. Just don’t forget to check out your pot every 30 minutes to make sure it’s seasoned enough and perfectly cooked 🙂
Now let’s move on to the recipe in details. Today I should do more curry roux to make the curry thicker, I didn’t read the recipe carefully and it lacks 1 tablespoon of plain flour. Anw it didn’t influence too much to the whole flavor of the dish but that will be an experience for my next time cooking Japanese Beef Curry 🙂
Ingredients (serves: 5-6)
1. 500 grams beef, diced
2. 4 tbs curry powder
3. 1 large onion, diced
4. 1 carrot, diced
5. 4 potatoes, cut into big chunks
6. 1l beef stock
7. 4 tbs unsalted butter, room temperature
8. 150 grams diced tomatoes
9. 3 tbs plain flour
10. Salt, pepper
1. In a large mixing bowl, mix the diced beef with 2 tbs curry powder and a pinch of salt until the beef is coated. Set aside for at least 30 minutes.
2. Heat a pot over medium high heat, melt 2 tbs unsalted butter and sautee the onion for about 15 minutes until it becomes transparent. Add a pinch of salt and gently stir.
3. Add the marinated diced beef, constantly stir and cook until brown. Put in the diced tomatoes, keep stirring until soft.
4. Add the beef stock, bring it to a boil then simmer until the beef is tender (about 1-1.5 hours or longer if your beef is tough). Season with salt and pepper.
5. Put in the carrot and potatoes and simmer again until the veggies are cooked and soft. Season if needed.
6. Meanwhile, make the curry roux in a small saucepan. Melt the butter, add the flour and cook the mixture over medium low heat, constantly stir until it becomes lightly browned. Take the pan off the heat, add the remaining curry powder and mix until combined.
7. Take the pot off the heat. Stir in the roux carefully until it’s completely melted into the stew and the liquid is thick and very brown. Return to the heat and simmer a few more minutes.
8. Serve with a bed of rice or bread.
3. Madras Chicken Curry with Sweet Potato (recipe from Masterchef Australia)
4. Pork Curry with Pineapple and Snow Peas (recipe from Masterchef Australia)
Love, Trang Quynh
Vietnamese version: http://tastefromhome.wordpress.com/2012/11/24/ca-ri-bo-kieu-nhat/