#JapaneseCurry #Curry #BeefShortRib

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Sauce
Curry powder 24g (2 tablespoons) (https://link.coupang.com/a/bu8ufH)
Red wine 300g
Salt 6g (https://link.coupang.com/a/bu8uXc)
Stevia 10g (https://link.coupang.com/a/bu8uU9)
Tomato paste 36g (https://link.coupang.com/a/bu8ukj), I use half the amount for double concentrate
Paprika powder or Cayenne pepper powder 5g (https://link.coupang.com/a/bu8uTd)
Chicken stock 20g (https://link.coupang.com/a/bu8upL)
Monosodium glutamate (MSG) 5g (https://link.coupang.com/a/bu8urd)
Unsalted butter 80g (https://link.coupang.com/a/bu8uOk)
Worcestershire sauce 10g (https://link.coupang.com/a/bu8uPQ)
Main Ingredients
Beef short rib 1kg (https://link.coupang.com/a/bu8uZr)
Onions 2 pieces (https://link.coupang.com/a/bu8u2w)
Garlic 10g (https://link.coupang.com/a/bu8u4x)
Cooking Steps
Grill the beef short rib (1kg).
Microwave the finely chopped onions for a few minutes (3-5 minutes).
Sauté the onions in cooking oil.
Once the onions turn brown, add minced garlic and sauté lightly.
Add 300ml of red wine and 36g of tomato paste (use half for double concentrate) and simmer.
Once it boils, add 1000ml of water.
Add 24g of curry powder and simmer.
Taste and adjust with stevia and salt – it should be slightly sweet.
Add 80g of butter.
Adding coffee powder or espresso enhances the flavor (optional, dark chocolate can also be added).
Simmer the curry almost to completion in a pressure cooker's keep warm mode for over 3 hours.
(It tastes even better if eaten the next day.)"