Japanese Beef Curry

This is the long-simmer method for Japanese curry that prioritizes melt-in-your-mouth beef above everything else. The technique is simple but deliberate: sear for flavor, simmer the chuck low and slow until the collagen surrenders, add vegetables late so they don't disintegrate, and dissolve the roux off-heat to prevent scorching. The result is glossy, rich, and deeply comforting — the kind of curry that tastes even better reheated the next day.

Built around what actually works: chuck roast for its fat and connective tissue, S&B Golden Curry blocks for their reliable depth, and a patient simmer that does the heavy lifting.

---

Ingredients

For the Beef

• 2–2½ lb beef chuck roast, trimmed of large exterior fat
• Salt and black pepper
• 1 tbsp ghee or neutral oil

Cut the chuck into 1.25-inch cubes. Larger pieces stay juicier during the long braise and become more tender as the collagen breaks down.

For the Vegetables

• 2 large yellow or white onions, sliced thin
• 2 heaping cups baby carrots (about 250–300g)
• 3–4 medium red potatoes, cut into 1.25-inch chunks
• 1 small apple (Fuji, Gala, or Honeycrisp), grated
• 1–1½ cups frozen peas

For the Braise

• 5 cups water or low-sodium beef broth
• 2 boxes S&B Golden Curry (92g each)

For Finishing

• 1 tbsp ghee (optional, for silk and shine)
• 1–2 tsp soy sauce or Worcestershire (optional, for depth)

---

Searing the Beef

Heat the ghee in a heavy Dutch oven over medium-high heat until shimmering. Pat the beef cubes dry — surface moisture is the enemy of a good sear — and season lightly with salt and pepper.

Brown the beef in batches, giving each piece enough room to develop a crust. Two to three minutes per side until deep golden. Don't crowd the pot or you'll steam instead of sear.

Transfer the browned beef to a plate as you go. Leave the fond — those browned bits on the bottom — in the pot. That's concentrated flavor.

---

Building the Base

Reduce the heat to medium. Add the sliced onions with a pinch of salt and cook for 8–12 minutes, stirring occasionally, until soft and beginning to caramelize at the edges. The onions provide the characteristic sweetness of Japanese curry-shop style.

Deglaze with a splash of water or broth — about a quarter cup — and scrape up all the browned bits from the bottom.

Optional: Add a small clove of minced garlic and a teaspoon of grated ginger after the onions soften, cooking for 30 seconds before deglazing. Traditional Japanese curry keeps these light or skips them entirely.

---

The Long Simmer

Return the beef and any accumulated juices to the pot. Add the water or broth. Bring to a gentle simmer — small bubbles at the edges, surface mostly calm — then reduce the heat to low.

Cover with the lid slightly cracked and let the beef simmer for 75–80 minutes. This is the tenderness engine. Collagen needs time and gentle heat to convert to gelatin. A rolling boil will tighten the muscle fibers; a patient simmer will make them surrender.

Add the grated apple after the first 10–15 minutes. Stir every 10–15 minutes and add a splash of liquid if the level drops below the meat.

By the end, the beef should be noticeably soft when poked — relaxed and starting to separate, but not yet falling apart.

---

Adding the Vegetables

Add the baby carrots and potato chunks to the pot. Maintain a gentle simmer at medium-low, cover again with the lid slightly cracked, and cook for 20–25 minutes.

Test the vegetables with a fork. They should be tender but still holding their shape. If they're almost there but slightly firm, give them another 5 minutes.

The potatoes benefit from being added late. They absorb flavor without turning to mush, and red potatoes hold together better than starchy russets.

---

Dissolving the Roux

Turn the heat off completely. Break the curry roux blocks into pieces and add them to the pot. Stir until fully dissolved and smooth.

This step happens off-heat for a reason. The roux scorches easily on contact with a hot pan bottom, and dissolving it in residual heat gives you time to work it in without lumps or burned spots.

---

Finishing the Curry

Return the heat to low. Simmer uncovered for 5–10 minutes, stirring often, until the curry is glossy and thickened to your preference.

Add the frozen peas in the last 2–3 minutes — just long enough to heat through without overcooking.

Stir in a tablespoon of ghee for a silky finish if you want extra richness. Taste and adjust: a splash of soy sauce or Worcestershire adds umami depth, black pepper adds warmth.

---

Serving

Serve over hot rice — Japanese short-grain is ideal, but jasmine works beautifully. Let the curry rest for 5–10 minutes before serving for the best texture.

This curry improves dramatically after a night in the refrigerator. The flavors meld and deepen. Reheat gently with a splash of water or broth, stirring often, since the roux thickens considerably when cold.

---

Notes

The simmer temperature is everything. Small bubbles at the edges, surface mostly calm, lid on with a slight crack for the beef stage. Medium-low with the lid cracked for vegetables. Low with the lid off for thickening. Boiling at any stage toughens the meat and disintegrates the vegetables.

Red potatoes hold their shape better than any other variety in curry. White potatoes work if cut slightly larger. Avoid russet or baking potatoes — they break down and muddy the sauce.

Yellow onions are traditional, but white works fine. If you only have red onions, cook them longer to mellow their sharpness, or split the difference with one white and one red.

The grated apple is not optional. It provides a subtle sweetness and body that's characteristic of Japanese curry, and it dissolves completely during the simmer.

---

Troubleshooting

If the curry is too thick, add hot water or broth a splash at a time until it reaches the right consistency. If it's too thin, simmer uncovered a few minutes longer, stirring often.

If the beef isn't tender enough, you either simmered too hot or not long enough. Return to low heat with the lid on and give it another 15–30 minutes before adding the roux — or after, on very low heat with frequent stirring.

If the bottom is sticking after adding the roux, your heat is too high. Drop to low and stir more frequently.

---

Storage

Cool the curry, then refrigerate in airtight containers for 3–4 days. It freezes well for up to two months, though potatoes may soften slightly after thawing.

Reheat gently on low with a splash of water or broth, stirring often. The roux thickens dramatically when cold, so it needs a little liquid to loosen up.

---

Variations

Deeper broth: Replace some or all of the water with low-sodium beef broth for a richer, more savory base.

Spicier: Use S&B Golden Curry Hot instead of Medium, or add a pinch of cayenne at the end.

Chicken or pork: The technique works with bone-in chicken thighs (reduce simmer to 40–50 minutes) or pork shoulder (same timing as chuck).

---

History

Japanese curry arrived via the British Navy in the late 19th century — a twice-removed descendant of Indian curry, filtered through Victorian tastes and adapted to Japanese palates. The addition of roux for thickening, the characteristic sweetness from fruits and vegetables, and the preference for milder heat all developed in Japan.

Today, curry rice is comfort food at its most fundamental — served in homes, at chain restaurants, in school cafeterias, and from vending machines. The hallmark is patience rewarded — a long, gentle simmer that transforms tough cuts into something velvet-soft, and a roux that brings everything together into glossy, soul-warming cohesion.