With the power to transport you to a snow-dusted mountaintop 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!
Preheat oven to 160°C fan-forced. Cut beef into 4cm pieces, season with ¼ 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 set aside. While beef is browning, continue with step 2.
Peel and thinly slice onion. Peel and finely grate ginger. Peel and crush garlic. Peel and grate apple using a box grater.
Add onion, ginger, garlic, apple and a pinch of salt to pan and cook, stirring, for 3–4 minutes or until caramelised. Return beef and any resting juices to pan with Malaysian curry powder, teriyaki sauce, soy sauce and 250ml (1 cup) water. Bring to a simmer, cover with lid and transfer to oven for 2½ hours or until meat is tender.
Peel and cut sweet potato and carrot into 2cm pieces. Add to curry and cook for a further 30 minutes or until vegetables and beef are tender.
In the last 15 minutes of curry cooking time, 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. While rice is cooking, continue with step 6.
Thinly slice cucumber into half-moons. Place in a bowl with vinegar, season with a pinch of salt and stir to combine. Thinly slice spring onion. Divide rice between bowls and top with curry, cucumber and spring onion to serve.