With the power to transport you to a snow-dusted mountain top in Japan's Niseko, this beef curry is rich and unctuous with the fall-apart tenderness only time can bestow. It's slow-crafted deliciousness at its best. Oishii!
SERVES 4
Supplied Ingredients
800g chuck steak
1 brown onion
2 pieces ginger
2 garlic cloves
2 Granny Smith apples
1 tbs Malaysian curry powder
150g teriyaki sauce
700g sweet potato
2 carrots
300g sushi rice
2 cucumbers
2 spring onions
*Extra supplied, measured amount
Pantry Ingredients
30ml (1½ tbs) vegetable oil
80ml (⅓cup) soy sauce
2 tsp white wine vinegar
Equipment
Medium frypan
6 litre ceramic slow cooker
Small saucepan with lid
Small bowl
STEP 1: BROWN BEEF
Cover slow cooker with lid and preheat on high. Cut beef into 4cm pieces, season with ½ teaspoon salt and pepper and dust in flour, tossing well to coat. Heat oil in a heavy based saucepan over medium-high heat, add beef and cook, turning, for 5–6 minutes or until golden brown all over. Remove beef from pan and place in slow cooker. While beef is browning, continue with step 2.
STEP 2: PREPARE VEGETABLES
Peel and thinly slice onion. Peel and finely grate ginger. Peel and crush garlic. Peel and grate apples using a box grater.
STEP 3: SLOW-COOK CURRY
Add onion, ginger, garlic, apple and a pinch of salt to pan and cook, stirring, for 4–5 minutes or until caramelised. Add Malaysian curry powder, teriyaki sauce, soy and 375ml (1½ cups) boiling water. Bring to a simmer. Transfer to slow cooker, cover with lid and cook for 3 hours or until meat is tender.
STEP 4. ADD SWEET POTATO AND CARROT
Peel and cut sweet potato and carrots into 2cm pieces. Add to slow cooker, cover with lid and cook for a further 60 minutes or until vegetables are tender.
STEP 5: COOK RICE
In the last 15 minutes of the curry cooking, place rice and 310ml (1¼ cups) cold water in a saucepan over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Leave covered until ready to serve.
STEP 6: PLATE UP
Thinly slice cucumbers into half-moons. Place in a bowl with vinegar, season with salt and stir to combine. Thinly slice spring onions. Divide rice between bowls and top with curry, cucumber and spring onion.
