Miso Curry with Beef and White Rice
by Curtis DiFede
Part of Simple Feast
180 minutes total time
40 minutes active time
Two of my favorite Asian ingredients – miso and curry – infuse the dish with deep, complex flavors. Paired with rice, the dish becomes pure comfort food.
1 ½ pounds beef stew meat, preferably sirloin
Freshly ground black pepper
4 cups chicken stock
¼ cup white miso
2 tablespoons red miso
2 tablespoons granulated sugar
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1 ½ onions, cut into ¼-inch slices
2 garlic cloves, chopped
1 large carrot, cut into ¼-inch slices
6 ounces daikon radish, cut into ¼-inch dice
¼ cup plus 1 tablespoon yellow curry powder, preferably Japanese
½ cup unfiltered sake
½ cup dry red wine
2 cups cooked white rice
Cut the beef into 1-inch cubes. Season the beef with salt and the black pepper.
Put the chicken stock, white and red miso, and sugar in a high-powered blender and blend until smooth, about 1 minute.
Heat the oil and the butter in a Dutch oven over medium heat. Add the beef and stir to turn constantly until the meat is brown on all sides, 5 to 8 minutes.
Add the onion, garlic, carrot, and daikon and cook until the vegetables are softened, about 6 minutes.
Stir in the curry powder and cook until fragrant, 2 minutes. Add the sake and red wine, bring to a simmer, and stir to coat the meat, as the wine reduces by half, about 5 minutes.
Add the chicken stock miso mixture to the pot and bring to a low simmer. Cover, reduce the heat to low, and cook for 1 hour.
Remove from the heat, uncover, and season to taste with salt. Let sit at room temperature for 2 hours. Reheat and serve over steamed rice garnished with daikon sprouts.
Curtis Di Fede is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.
High powered blender