If you’re looking for a hearty and delicious dish, stop here! The carrots, potatoes, mushrooms, onions, apples, ginger, garlic, and juicy Miyazakigyu Wagyu beef make this Japanese beef curry full of flavor and quite filling! Served over jasmine rice, this curry is ideal for lunch or dinner. The recipe makes 6-8 servings, so gather your loved ones and start cooking! —Double8Cattle
Double 8 Cattle Company Miyazakigyu Wagyu Beef Cubes
Kosher Salt (to season)
Freshly Ground Black Pepper (to season)
Yellow Onions (julienned)
Medium-Size Carrots (peeled and medium diced)
Large Russet Potato (peeled and medium diced)
Button Mushrooms (sliced)
Garlic Cloves (minced)
S&B Oriental Curry Powder
Golden Curry Sauce Mix
Apple (grated) (Chef used a Fuji apple)
Jasmine Rice (cooked per package instructions)
Pull the Miyazakigyu Wagyu beef cubes out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.
PREPARING THE MIYAZAKIGYU WAGYU BEEF CUBES
Heat a large Dutch oven on medium-high heat, and add in the grapeseed oil.
Season the Miyazakigyu Wagyu beef cubes with kosher salt and freshly ground black pepper.
Once the oil is hot, add in the beef cubes. Sear on all sides for 1 minute per side.
Once seared, remove the Miyazakigyu Wagyu beef cubes, and place them in the refrigerator.
PREPARING THE CURRY AND JASMINE RICE
Add the butter to the fat (leftover from cooking the beef cubes) in the Dutch oven. Let the butter melt.
Add in the julienned onions, and cook on medium heat until they begin to caramelize. This takes about 7 to 10 minutes.
Once caramelized, add in the red wine to deglaze the pan, while scraping the bottom of the pan to pull up any browned bits.
Add in the peeled and diced carrots. Cook them down with the onions and red wine for 5 minutes.
Once the carrots have started to soften, add in the diced potatoes, beef stock, oriental curry powder, minced garlic, and minced ginger.
Place the lid on, so it’s partially covering the Dutch oven. Let simmer for 30 minutes.
Remove the lid from the Dutch oven after 30 minutes.
In a separate pot (at the same time you are cooking the curry), prepare the jasmine rice according to the package instructions.
Add the seared Miyazakigyu Wagyu beef cubes and the sliced mushrooms to the Dutch oven. Let those simmer for 10 minutes.
Grab a soup bowl. Take 2 cups of the hot broth out of the Dutch oven, and place it in the soup bowl.
Mix the broth with the Golden Curry sauce mix. Use a fork or whisk to mix everything together. Make sure this is mixed well before adding it back to the Dutch oven.
Pour the broth/sauce mix into the Dutch oven.
Add in the grated apple, and let it simmer for 5 minutes.
Add in the whole milk, and season to taste with kosher salt and freshly ground black pepper.
Serve the Wagyu beef curry hot with jasmine rice, and enjoy!