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1. Pat the beef chuck dry and season with salt. Heat the vegetable oil in a heavy Dutch oven over medium-high heat until shimmering. Sear the beef in two batches for 3-4 minutes per side until deeply browned, then transfer to a plate.
700 g Beef chuck, cut into 4 cm cubes,
2 tbsp Vegetable oil,
1 tsp Salt
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2. Reduce heat to medium and add the onions to the fat in the pot. Cook, stirring often and scraping up the fond, for 20-25 minutes until deep golden brown and jammy. Add the garlic, ginger and tomato paste and cook 2 minutes until fragrant and darkened.
3 pieces Yellow onions, thinly sliced,
3 clove Garlic cloves, grated,
1 tbsp Fresh ginger, grated,
1 tbsp Tomato paste
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3. Pour in the sake and scrape the bottom of the pot, simmering until reduced by half, about 2 minutes.
60 ml Sake
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4. Return the beef and its juices to the pot. Add the water, bay leaf and grated apple. Bring to a gentle simmer, skim any scum, then cover partially and cook on the lowest heat, or in a 150C (300F) oven, for 1 hour 30 minutes until the beef is nearly tender.
750 ml Water,
1 piece Bay leaf,
0.5 piece Apple, grated
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5. Add the carrots and potatoes and simmer gently, covered, for 30-35 minutes until the vegetables are tender and the beef yields easily to a fork. Remove the bay leaf.
2 pieces Carrots, cut into chunks,
2 pieces Potatoes, cut into large chunks
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6. Turn off the heat. Break the curry roux into pieces and stir it in until completely dissolved, along with the soy sauce, Worcestershire sauce and honey.
1.5 tbsp Soy sauce,
1 tbsp Worcestershire sauce,
100 g Japanese curry roux blocks,
1 tsp Honey
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7. Return to very low heat and simmer gently, stirring often, for 10-15 minutes until thick and glossy. Taste and adjust seasoning. For extra depth, rest off heat 15 minutes before serving.
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8. Spoon the curry over the cooked rice and garnish with pickled red ginger.
4 cup Cooked short-grain rice,
2 tbsp Pickled red ginger (garnish)
