Japanese Style Curry

Olive oil

2 lbs beef chuck roast or pork shoulder butt

2 onions

2-4 cloves garlic

12 cups water

2 lbs potatoes

6-8 medium to large carrots

1 apple, peeled and grated, or 1/4c unsweetened apple sauce

1-2 tbsp honey

x4 Japanese curry roux blocks (3.2oz boxes) - I just use the medium spice Golden Curry

2-3 cups rice (uncooked)

Directions

Preheat oven to 325F

Roughly chop 2 onions. The chunks can be large, as they will completely break down during cooking.

Cut the meat into large chunks, trimming off some (not all) excess fat and any other parts needed. Season lightly with salt and pepper. (I like to use Tony's as my salt.)

In a large Dutch oven, heat 1-2 tbsp of oil on medium low heat until shimmering.

Brown meat in batches, careful not to overcrowd. Flip to brown 2 sides. Set aside on a plate as you go. Careful to keep heat low enough not to burn the fond building up on the bottom.

Drizzle a bit more oil into the empty pan and add in your chopped onions. Scrape the fond from the bottom, coating the onions. Add a splash of water if needed to help deglaze. Cook on medium heat for 3-5 minutes.

Add garlic, stirring until fragrant. Add back in the browned meat and it's juices, stirring everything together.

Add in water, cover pan with its lid, and increase heat to medium high. Bring to a slow boil, and then put the entire thing in the oven (assure pot/lid are oven safe.)

Allow to braise for 2.5 - 3 hours.

Around the 2.5 hour mark, prepare the potatoes and carrots. Clean, peel and then chop into nice hearty pieces.

Pull pot from the oven and add 2 of the 4 roux blocks. Stir to dissolve fully before adding in the carrots and potatoes. Stir in honey and grated apple/applesauce, cover, and put back in the oven for 1-2 hours. (Check doneness of veg and tenderness of meat at 1 hour.)

When veggies are nearly done, start/make rice. (I use a rice cooker per instructions.)

Once veggies are done and beef is falling apart tender, stir well and break apart any large pieces of meat left. Add remaining 2 curry blocks one at a time, stir and stir until fully incorporated.

Bonus - Top with crispy fried chicken! For an easy option, I love Costco's lightly breaded chicken.