With my curry roux recipe, you can make your own preservative-free Japanese curry.
And the best part is that it only requires a few simple ingredients: carrots, onion, garlic, and potatoes, which are staples in most households.
Traditionally, Japanese curry only contains carrots, potatoes, and onions, but in my recipe, I left out the potatoes and it tasted great.
Makes 6-8 servings
- 650 g beef brisket cut into 1 inch cubes (retain fat and cut it into smaller cubes than the meat)
- 1 large white onion, roughly chopped into chunks
- 1.5 cups carrots, roughly chopped into chunks
- 2 cloves of garlic, minced
- 1-2 tbsp unsalted butter
- 1 portion of Japanese curry roux (find my homemade curry roux recipe HERE)
- 1 litre of chicken or beef stock
Heat a large cast iron pot on medium heat and add the small chunks of beef and fat and 1 tablespoon of butter. Heat until beef fats start sizzling. Sear beef cubes in the pot, in batches (I did mine in 3-4 batches). Set aside seared beef cubes, leaving fat cubes in pot.
Add onion and carrot to pot, stirring from time to time so that the vegetables do not stick. Cook until slightly soft, about 5-8 minutes, then add garlic, stirring to combine. Add curry roux and mix well with a spatula so that vegetables are coated in roux. Cook for about 4-5 minutes until fragrant. Turn heat down to low to avoid curry roux scorching.
Return beef cubes to pan and add stock slowly until mixture is at your preferred thickness. Stir to combine, then turn heat back to medium and bring to a boil. Once it starts to boil, turn the heat down to low and let it simmer for another 1.5-2 hours, or until beef is tender. Stir regularly to make sure that the vegetables do not burn or get stuck to the base of the pan.
Serve with steamed Japanese rice, pickles, and a cold beer.