Curry With Properly Seared Beef

I made Japanese beef curry tonight using Kenji’s tip from his recipe for American stew. Rather than dicing the beef then trying to sear it — something that hardly ever works — you cut it into a couple of steak-sized chunks and sear those. It’s much easier to avoid the dreaded problem of the beef expelling massive amounts of water and basically steaming rather than searing.

Also, rather than boiling the meat and veggies for 20 minutes, as directed on the roux pack — I just used our usual S&B Torokeru curry — I simmered them for a couple of hours on a very low flame to give the beef time to become tender. The result was one of the best packet-based curries we’ve had in quite a while.