Japanese Curry
INGREDIENTS
1.5LB (700g) Beef chuck
1 Carrot
2 Potatoes
2 Onions
Curry Cubes
Canola Oil
Water
PREPARATION
Peel and cut the carrot into big rolling wedges.
Peel and cut the onions into big pieces.
Peel and cut the potatoes in half from top to bottom lengthwise, then cut into big chunks. It will melt too fast if it is too small.
In a large pot at medium temperature, heat and add oil. Introduce the vegetables and mix together to coat with the oil.
Add the beef and stir until it has lost the red color.
Introduce the water. Once it is boiling, turn the heat off and add the curry cubes. Still until fully melted. Now It is ready to be served on top of rice.
*CYS TIP* Simmer at low heat for additional 15-30 minutes. This helps tenderize the chuck beef and incorporate the vegetables better. Stir occasionally but gently so you don’t break the potatoes too much.