Japanese Inspired Beef Curry
May 28, 2018
A couple of weeks ago I went to a Japanese cooking class with my Aunt. One of the meals we were shown how to make was a Beef Curry.
I was a little disappointed that the chef used a packet mix for the base of the curry, and even more disappointed when I read the ingredients that included MSG, wheat, soy and a number of additives, thickeners and preservatives. Lots of ingredients unsuited to my son’s dietary intolerances and my SIBO. While I reviewed the ingredient list I wrote down the main spices and ingredients included. I tasted a small amount of the curry when it was cooked so I could experience the flavour. This recipe is my attempt to replicate it, using spices and ingredients from scratch rather than from a packet. This version is a non-spicy curry suitable for young children. You could add chilli if you would like to do so for a spicy version.
The second time I made this recipe I added kale instead of carrot and it is served with oven roasted vegetables and rice if you wish.
Slow cooked brisket, non spicy, family friendly curry.
Coat the brisket in the rice flour
Add oil to a pan over high heat on the stove top and add enough brisket to the base of the pan so as it is not crowded. Don't stir the meat, allow it to sit undisturbed until browned then turn and leave undisturbed again until all sides are browned. Remove from the pan and continue in batches until all meat is browned. When all meat is complete, set aside.
Add a splash of water to the pan used to brown the meat to collect the flavour from the bottom of the pan and set aside.
Add the garlic, bay, spices, carrot to a large pot that can be covered and stir over medium heat until fragrant,
Add the meat to the pan
Add the water from the base of the pan used to cook the meat, Worcestershire sauce, tomato passata and peanut butter, stock and water and bring to a gentle simmer
Cover with a lid and allow to simmer gently over low heat for approximately 3 hours until the meat is falling apart.
If there is too much liquid in the pot, remove the lid, increase the heat and simmer on a higher heat until the liquid reduces to the desired level.
Serve topped with spring onion and with a side of rice and oven baked vegetables
The baked vegetables I baked in the oven for 35 minutes to serve with the curry included: tomato, capsicum, zucchini and eggplant.
Add coriander or parsley in addition to the spring onion if you wish. I generally add what ever herbs I have on hand.
I hope you enjoy this recipe with your family.
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