Vermont curry

Season the beef well with salt and pepper. Heat half the oil in a large, heavy-based saucepan, then brown the beef in batches (removing the seared pieces to a plate), until the beef is well-browned on all sides.Return the pan to the heat with the remaining oil. Add the onions and cook, stirring, until golden-brown. Add the garlic and cook for 1 minute further, or until fragrant. Return the seared beef pieces to the pan with the grated apple and carrot.Pour over the water, then bring to a simmer. Cook for 40-50 minutes, or until the beef is tender. Break up the Vermont curry block into chunks and stir through the simmering liquid. Add the soy sauce and stir to combine, to dissolve the curry block. Cook for a further 10-15 minutes, or until the curry thickens. Add an extra splash of water to the sauce if you prefer a thinner consistency.Serve the Vermont curry with cooked rice.NoteVermont curry is a specific brand of Japanese curry block, available in varying heat levels from your local Asian grocery store.Photography by Jiwon Kim.Want more from The Cook Up? Stream all the seasons here and for free at