If you haven’t tried Japanese Curry, it’s is extremely flavorful and super easy to make in your trusty pressure cooker. This is the first time I have ever had Japanese Curry. It is slightly different then your Indian or Thai curry’s as it’s not a hot spice. Typically you make this with a tougher cut of beef. I am using a beef shoulder pot roast that I purchased from a local farmer. She raises grass-fed grass finished Devon Cows, which Is a heritage breed.
- 2 Medium to Large Yellow Onions
- 3 Tablespoons of Butter
- 1/3 Teaspoon of Baking Soda
First you start off by making the onion puree. Slice up two medium to large yellow onions and 3 tablespoons of butter 1/3 teaspoon of baking soda. You can use either salted or unsalted, I used salted because that is what I had on hand at the time. Put the butter ,onions and baking soda in the pressure cooker. Stir it up a bit and cook for 20 mins. When that is finished cooking there will still be a lot of water in the onions and you will need to reduce that until you get a puree consistency. My pressure cooker only browns and I found it to be do hot so I transferred it to a pan on the stove to finish the process. Once it’s done add salt and pepper to taste. Set this puree aside.
Beef and Curry Roux
- 2-3 pound Pot Roast
- 6-8 Garlic Cloves
- 1 Cup of Chicken Broth
- 1 Box of Golden Curry
Take your roast out and season it with kosher salt and black pepper on both sides. Brown your beef in the pressure cooker or in a cast iron skillet for 6-8 minutes per side. You want to have a nice brown crust on it as this is where a lot of your beef flavor comes from. Once brown remove the beef and add in chopped garlic and some of the chicken stock to deglaze the pan. Cook this for a few minutes to get all the brown bits off the bottom and cook the garlic slightly. Once completed turn off the pressure cooker. Take your beef and cut it up into 1 ½ in chunks and add that back into the pressure cooker with any juices that ran out. Add the garlic puree, the rest of the chicken stock stir and pressure cook it for 40 minutes. Once it’s completed test for tenderness.
Next, add in the box of curry roux. Add more liquid if you need to either chicken stock or water. I always like potatoes with my beef so I also cut in half a few red potatoes and put them in. Pressure cooked for additional 15 minutes. I removed the potatoes first and stirred up my beef curry. You can serve this with rice, mashed potatoes or just some naan bread.