Japanese Beef Curry
- Cook
- 103 min
-
[MED] 3 min
[LOW] 90 min
REST 10 min
1 lb beef short ribs, boneless, cut into 2" pieces
Kosher salt
Freshly ground black pepper
2 ½ cups (300 g) assorted mushrooms (mushrooms, king trumpet, shimeji), stemmed, sliced
1 clove garlic, grated
1" piece fresh ginger, peeled, grated
1 large tomato, diced
2 onions, chopped
1 onion, sliced
1 stalk celery, thinly sliced
1 bay leaf
1 tablespoon vegetable oil
5 blocks (100 g) curry roux
Season beef with salt and pepper. Set aside.
Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread vegetable oil evenly and sear the beef for 3 minutes or until golden brown on all sides.
Add mushrooms and lightly stir. Once they are coated with oil, add garlic, ginger and tomatoes, then stir to combine. Add chopped and sliced onions, celery and bay leaf in that order. Cover and simmer over [LOW] heat for 90 minutes.
Turn off heat, uncover and add in curry roux one block at a time, stirring continuously to let it dissolve.
Cover and let rest over residual heat for 10 minutes. Serve with rice.
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