Steps

1. Mince 20g garlic and 10g ginger in a food processor.
   🕒 05:11
2. Chop 2 onions (550g) into large chunks.
   🕒 05:58
3. Season 450g beef with salt and pepper to taste, rubbing it in to marinate.
   🕒 07:46
4. Melt 10g butter in a frying pan and brown the seasoned beef on all sides.
   🕒 08:09
5. Set aside the browned beef in a bowl.
   🕒 10:02
6. In the same frying pan, add the chopped onions, minced garlic and ginger, 200ml water, and 1 tbsp oil.
   🕒 10:15
7. Cover and simmer over medium heat for 10 minutes.
   🕒 10:47
8. Stir-fry the simmered onions over high heat until they turn caramelized. 【Chef's Tip!】Simmering them first then stir-frying allows the onions to cook through and achieve a fragrant caramelized color in a shorter time.
   🕒 12:43
9. Add 3 tbsp curry powder and 1 tbsp cumin to the frying pan with the caramelized onions and stir-fry until fragrant.
   🕒 21:19
10. Return the reserved beef to the pan with the stir-fried spices and onions, and mix.
    🕒 22:18
11. Add 350ml Jacob's Creek Shiraz Cabernet and bring to a boil once.
    🕒 22:29
12. Add 200ml vegetable juice, 200ml water, 4½ tsp consommé, ½ tsp salt, and black pepper to taste, then mix.
    🕒 23:20
13. Cover and simmer for 1 hour. 【Chef's Tip!】This softens the beef chunks and condenses the curry's umami flavor.
    🕒 24:37
14. After simmering for 1 hour, turn up the heat to high and reduce the liquid.
    🕒 25:38
15. Add 2½ tsp honey and adjust the taste.
    🕒 25:55
16. Mix 1 tbsp cake flour into 20g melted butter in a heat-resistant container until smooth, then add to the curry to thicken.
    🕒 26:17
17. If necessary, add ½ tsp consommé for final seasoning adjustment.
    🕒 27:09
18. Serve 200g cooked rice on a plate and pour the curry over it.
    🕒 27:23
19. Garnish with heavy cream to taste and black pepper to taste, if desired.
    🕒 27:44