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Pressure Cooker Beef Curry (Japanese)
Ingredients
  • 2 pounds (937g) USDA Choice Grade Chuck Steak (Canada AAA Grade blade steak), 1.5 inch in thickness
  • 6 medium garlic cloves, chopped
  • ¾ cup (190ml) unsalted chicken stock
  • 2 to 3 (74g - 110g) Japanese curry roux cube or homemade Japanese curry roux
  • 1 tablespoon (15ml) Japanese soy sauce
  • subheading: Caramelized Onion Purée:
  • 1.5 pound (680g) yellow onions and shallots, thinly sliced
  • 3 tablespoon (45g) unsalted butter
  • ⅓ teaspoon (1.3g) baking soda
  • Kosher salt and ground black pepper to taste
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