Beef Kare Raisu

A thick, glossy brown sauce generously coating beef chunks that pull apart with a fork. Tender vegetables infused with warm spices and dashi, served over pristine white rice.

• Prep time: 20 min
• Cook time: 65 min
• Difficulty: Medium
• Calories: 934
• Protein: 40 g
• Carbs: 107 g
• Fat: 42 g

Ingredients

• 500 g Beef chuck ( 3cm cubes )
• 2 piece Yellow onion ( thinly sliced )
• 2 piece Carrot ( thick slices )
• 2 piece Potato ( large chunks )
• 50 g Minimum butter sweet
• 50 g Wheat flour
• 2 tbsp Curry powder
• 1 tsp garam masala
• 800 ml dashi stock
• 1 tbsp soy sauce
• 1 tbsp Honey
• 1 piece Malus domestica Borkhausen Granny Smith ( grated )
• 2 piece Garlic ( minced )
• 2 tbsp Sunflower oil
• 300 g White rice ( steamed )
• 1 tbsp Tonkatsu Sauce

Instructions

1. Preparation of elements

   Cut the beef into 3 cm cubes. Slice the onions thinly, cut the carrots into whistles, and the potatoes into regular pieces. Finely grate the apple.

2. Searing the meat and onions

   In a pot with oil, brown the beef cubes on all sides until a brown crust forms. Remove the meat, then melt the onions over medium heat until golden and translucent.

3. Simmering

   Return the meat, add the pressed garlic, carrots, grated apple, honey, and dashi broth. Bring to a boil, skim off impurities, then lower the heat. Cover and simmer for 40 minutes. Add the potatoes halfway through cooking.

4. Making the roux

   In a small pan, melt the butter. Add the flour and mix until a smooth paste is formed. Cook gently until the roux turns a hazelnut color. Stir in the curry and garam masala. Take a ladle of broth from the pot to thin the roux before incorporating it into the dish.

5. Final liaison

   Pour the roux into the pot with the soy sauce and tonkatsu sauce. Stir gently. The sauce should thicken and become glossy, coating the spoon perfectly. Serve hot with the separately cooked white rice.

Chef's tips

• The roux must reach a brown color without burning to provide that characteristic depth.
• Grate the apple finely: it should completely dissolve into the sauce to provide body and sweetness.
• If the sauce is too thick the next day, loosen it with a bit of dashi or water.

Storage

Keep for up to 3 days in the refrigerator in an airtight container. Tastes even better reheated the next day.