Okra & Chuck Roast Curry
A mix between a stew and curry. Inspired from japanese white stew and gumbo.
Okra & Chuck Roast Curry
A mix between a stew and curry. Inspired from japanese white stew and gumbo.
Cooking Instructions
- 1
Season meat with salt, pepper, & cumin
- 2
Pot at searing temperature, add just enough oil to coat the bottom. Fat from the chuck roast should render, which will add in more oil on its own.
- 3
Sear the meat. Once it has a nice sear/color, take the meat out and set it aside. Let the pot cool a little, then set heat to medium.
- 4
Add onions to the pot. Once halfway caramelized, add in okra, peppers, garlic, & Korean chili powder. Set heat on high and stir occasionally.
- 5
When they are roasted and fragrant, pour in the beef broth / water. Set heat on med-high to high.
- 6
Scrape the fond from the bottom of the pot with a wooden spoon.
- 7
Once boiling, add in curry cubes. Taste test seasoning. It should be slightly overseasoned. Potatoes and cream will help balance it out at the end.
- 8
Add in the meat. Cover the pot and let it simmer on low heat.
- 9
After 1.5 hours, add in potatoes and oregano. Re-cover to simmer for another 30 mins.
- 10
Taste test the soup, add in more salt/pepper/cumin as you want.
- 11
Cut off heat and stir in heavy cream. Serve with rice.
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