Ingredients

• 530g beef paleron

• 1 tbsp neutral oil

• 2 onions (300g)

• 2 garlic cloves

• 1 tsp grated ginger

• 2 carrots (250g)

• 2 waxy potatoes (chair ferme, 300g)

• 1 apple

• 800ml beef or chicken stock (or water and 1 stock cube)

• 45g butter

• 45g flour

• 2½ tbsp mild curry powder

• 1 tsp garam masala

• 1½ tbsp soy sauce

• 1 tbsp ketchup

• 1 tsp balsamic or rice vinegar

• 1 tsp honey

• ½ tsp salt

• 350g Japanese short-grain rice

Further Improvements

• 30 minutes under pressure was right for 3cm pieces of paleron, check the beef with a fork before adding the vegetables.

• Never put the sauce under pressure once the roux is in, it sticks and can block the valve.

• Without a cocotte minute, use a heavy pot and simmer the beef covered on low for about 1h30 before adding the vegetables.

• Stop the roux as soon as it smells nutty, burnt flour turns bitter.

• Half a box of curry roux blocks (Golden Curry, Vermont Curry) replaces the homemade roux. Dissolve the squares off the heat and skip the salt, the blocks are already salty.

• The usual recipe has 1 tbsp Worcestershire sauce, the extra soy sauce and the vinegar replace it. Use it instead if you have some.

• A square of dark chocolate in the sauce, or a fried egg on top.

• Even better the next day.

Directions

• Rinse the rice 3-4 times until the water is mostly clear. Drain it and let it soak in 460ml of water in a pot with a lid.

• Cut the beef into 3cm pieces. Brown it in the oil in the cocotte minute on medium-high heat, in two batches, then take it out.

• Slice the onions thinly and cook them on medium heat for 15 minutes, until deep golden. Add the chopped garlic and the ginger for the last minute.

• Peel and grate the apple.

• Put the beef back with the apple and the stock. Bring to a boil and skim the foam.

• Close the cocotte and heat on high until it hisses steadily, then lower to medium-low and cook for 30 minutes under pressure.

• Turn the heat off, let the steam out and open. A fork should go into the beef easily, otherwise close it for 5-10 more minutes.

• Cut the carrots and potatoes into 3cm chunks and add them. Simmer uncovered on low for 15-20 minutes, until tender (not under pressure, they would fall apart).

• Meanwhile, bring the rice to a boil, cover and cook for 12 minutes on the lowest heat. Turn the heat off and let it rest 10 minutes without lifting the lid.

• For the roux, melt the butter in a small pan on medium-low heat. Add the flour and stir for 5-8 minutes, until light brown and nutty.

• Turn the heat off and stir in the curry powder and garam masala.

• Whisk a ladle of hot stock into the roux until smooth, then pour it back into the pot.

• Add the soy sauce, ketchup, vinegar, honey and salt. Simmer uncovered for 10 minutes on low, stirring so it doesn’t stick, until thick and glossy.

• Taste and adjust. Salt if it’s flat, honey if it’s too sharp, water if it’s too thick.

• Serve the rice on one side of the plate and the curry on the other.