Ingredients
- ~ 2 pounds (937g) USDA Choice Grade Chuck Blade Steak (Canada AAA Grade blade steak), 1.5 inch in thickness
- 6 medium garlic cloves, chopped
- ¾ cup (190ml) homemade unsalted chicken stock
- 2 â 3 (74g â 110g) Japanese curry roux cube or homemade Japanese curry roux
- 1 tablespoon (15ml) Japanese soy sauce
- 1.5 pound (680g) yellow onions and shallots, thinly sliced
- 3 tablespoon (45g) unsalted butter
- â teaspoon (1.3g) baking soda
- Kosher salt and ground black pepper to taste
Recipe Description
7 months in the making! Recreated one of Tokyo’s most highly rated Japanese Curry Beef Stew with everyday ingredients.
Time to take out your pressure cooker! :) Curious about pressure cooking?
We are CRAZY about delicious food. Come join us to Eat better. Healthier. Faster. at Pressure Cook Recipes! :)
Click here to view Full Recipe Directions
