Japanese Wagyu Beef Curry.

Japanese Wagyu Beef Curry is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Japanese Wagyu Beef Curry is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook japanese wagyu beef curry using 17 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Japanese Wagyu Beef Curry:

1. You need 2 PACKAGE of Double 8 Cattle Company Miyazakigyu Wagyu Beef Cubes.
2. You need 2 TBSP of Grapeseed Oil.
3. You need of Kosher Salt & Freshly Ground Black Pepper (to season).
4. Take 2 TBSP of Butter.
5. Prepare 2 of Yellow Onions (julienned).
6. Prepare 1 CUP of Red Wine.
7. Prepare 3 of Medium-Size Carrots (peeled and medium diced).
8. Make ready 8 CUP of Beef Stock.
9. Get 1 of Large Russet Potato (peeled and medium diced).
10. It’s 2 CUP of Button Mushrooms (sliced).
11. Make ready 1 TBSP of Ginger (minced).
12. Take 3 of Garlic Cloves (minced).
13. Get 2 TBSP of S&B Oriental Curry Powder.
14. Make ready 1/2 PACKAGE of Golden Curry Sauce Mix.
15. It’s 1/2 CUP of Apple (grated) (Chef used a Fuji apple).
16. Make ready 1/8 CUP of Whole Milk.
17. You need of Jasmine Rice (cooked per package instructions).

Steps to make Japanese Wagyu Beef Curry:

1. 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..
2. 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..
3. 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 instruc-tions.Add the seared Miyazakigyu Wagyu beef cubes and the sliced mushrooms to the Dutch oven..
4. 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.
5. FINAL STEPS 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!.

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