Ingredients:：
Beef shank500 grams
Japanese sweet curry paste 100 grams
Potato100 grams
Radish50 gramsOnion
50 gramsStock or concentrated beef broth
1 tablespoonWater 1 literA little salt
Olive oil
Or a small spoon of salad oil
Steps:1. Cut the beef into 2 cm squares, cut the potato and radish into small pieces, and slice the onion for later use.



2. In a pot, add a small spoon of olive oil to sauté the beef shank on the bottom of the pan without stirring frequently.
3. Add more olive oil to sauté the onions until translucent, then add the beef and continue to stir-fry for about 1 minute. Next, add the sweet curry paste and stir well before pouring in the stock or concentrated beef broth along with 1 liter of water and bring to a boil.4. After boiling, reduce heat and simmer for 40 minutes. Then add the remaining ingredients and continue to simmer for another 20 minutes. Add a little salt to taste.You can also add a little wheat flour to make the curry sauce thicker if desired.





Heat 1 tablespoon of olive oil in a pot and sear the beef brisket.Do not stir-fry; spread it flat on the bottom of the pan.







Add a little olive oil to the pan, sauté some onions before adding the beef and stir-frying for about 1 minute.Add curry paste, mix well, then pour in beef broth or concentrated beef stock and 1 liter of water.Bring to a boil.Reduce heat and simmer for 40 minutes.After 40 minutes, add other ingredients and continue simmering for another 20 minutes. Add salt to taste.

















You can also add a little wheat flour to make the curry sauce thicker.You can also add a little wheat flour.to make the curry sauce thicker.Flour can make the curry sauce thicker.