Cherry Daikon Chili Beef Curry Recipe

Deep, Dark, Delicious. This Cherry Daikon Chili Beef Curry recipe will transport you to another world with it's rich yet simple flavours. The striking contrast will ensure you enjoy returning to it meal after meal if made in advance for the week.

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I had a craving one day for a beef curry, and everything I found online pointed to the same bland old carrot-celery-wheat stew combination that comes out with the colour and consistency of damp clay. Wanting to sidestep the soggy veggies and overcooked potatoes, I worked on substituting what they stood for with what I felt like - cherry for carrot, daikon for celery, rice for potato, and behold: Dano's Cherry Daikon Chili Beef Curry Recipe MKI.

I'm not a huge traditionalist, but sometimes there's reason behind ritual. Oil and butter can make fine substitutes but you won't achieve the proper richness by cooking without rendered fat. I save my friend bacon grease in a container in the fridge for just these occasions, but if you need to catch up, you can order some pork lard in advance of this project.

Beef carries a strong flavour, and can carry a lot of other ingredients with it. Every time I've made this recipe, I increase the amount of cherries, and still feel like there's room for more. If you want to be brave, add as many cherries as your soul tells you, and report back in the comments how it worked out!

Ingredients

• 2 tbsp pork lard

• 2 lbs of bone-in beef shank

• 1 large daikon radish

• 4 tsp unseasoned rice vinegar

• 3 tbsp tamari + more to taste

• 2 medium onion

• 6 cloves garlic

• 30 dark cherries, pitted

• 1 tsp pepper

• 1-2 red chili, more for garnish (optional)

• 1 cup of spring onion for garnish (optional)

• 1 cup of chopped shitake mushrooms, or one 100g package

• 2.5 cups short-grain rice

• Water for rice and stew.

Directions

• Melt half of your lard in a large skillet on med-high heat.

• Dice your onions and mince your garlic, sauté in the pan until golden brown. Transfer to a medium saucepan or stewing pot.

• Melt the other half of your lard in the skillet.

• Cut the beef into bite-sized pieces, and then quickly braise in the skillet for around 1 minute per side to add some char without cooking the meat inside. Do this in batches if necessary to avoid overcrowding and cooling the pan. Transfer to the stewing pot.

• Optional step - fry the beef bones for 2 minutes per side before adding to the pot.

• Pour a cup of water into the skillet to lift the oils, and pour into the stewing pot. Add two more cups of water - for a total of three cups.

• Chop your daikon into bite-sized pieces - add to the stew.

• De-pit and dice your cherries into small pieces - add to the stew.

• Wash and slice your mushrooms - add to the stew.

• Add black pepper, rice vinegar, and tamari. Cut a slit down the length of your chili(s) and add to the stew.

• Turn the pot on low and let simmer for 3-5 hours (up to 8 if using a slow-cooker).

• Check your beef for tenderness every 30 minutes or so after the 3 hour mark (see notes). When finished, remove beef bones.

• Cook your rice according to package directions.

• Serve, garnish with freshly diced red chili or green spring onion, and enjoy!

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