Another part of the Young Family Dinner Challenge… Making a version of Inspired Japanese Curry with no Roux Cubes, no artificial flavorings seemed like a very long challenge. I did my research and used the following ingredients for my Japanese Curry.
1 Pound of very very sinewy beef shank
A mix of Veggies – 1 Onion, Baby Potatoes, 3 Carrots, 20 Baby Carrots — Depending on Taste & Haricot Verts Beans quarter of a Pound & 3 Apples for the Sweetness & Sauce Thickness. Half a Pound of Chopped tomatoes – Skin Removed.
Curry Flavor – Tumeric Powder, Cumin Seeds, Mustard Seeds, Paprika, Saffron & Dark Chocolate. I flavored as i went no measurement but roughly 2 heaping table spoons of each except for the saffron – Maybe 5 strands.
First up the beef: – Marintate with Pink Himalayian Salt and Black Kampot Pepper and lightly dust with rice flour.
Sear on High Heat with Rice Bran Oil until browned – Stir in Onions for 10 mins until softened.
Add water and simmer with apples and chopped tomatoes. – Let Simmer for 2 Hours Low Heat stirring gently.
Add all the seasonings and stir to combine. The color should now turn quite dark. Let simmer on the same low heat for another 2 hours – Try smushing the apples into the sauce after the 2 hours. As it’s on low heat the cooking time is much longer. I prefer the oven but this time i wanted to try using the stove which i thought worked perfectly fine.
Enter into the 5th hour. Add Carrots and Potatoes – Always cut potatoes larger ad carrots smaller to ensure similiar cooking times. Taste after almost done – 45 minutes – At this stage i add in brewers yeast for a darker flavor and color. You can leave this step if you prefer and add in some chicken stock if you like. I like my curries sweet and light.
Add in the baby corn and beans – 5 Minutes and close the lid, turn off gas and leave over night.
The Beef sinews becomes like a fatty expensive cut. It melts and breaks in the mouth with a rich fatty mouth feel without the fat. Really nice.
Enjoy Dinner – Young Family way…..