Method

1. Start by blanching the beef: In a pot, bring water to a boil, add the cubed beef brisket, and simmer for 5 minutes to remove impurities. Drain and discard the water, then set the beef aside.
2. In the same pot, heat a little oil over medium heat. Add one-third of the chopped onions and sauté for 1 minute. Add the beef brisket and 2 tablespoons of light soy sauce, stirring for another minute.
3. Pour enough water into the pot to cover the beef. Bring it to a boil, then reduce the heat to medium and simmer for about 60 minutes, or until the beef is tender. If the water level drops, add more as needed during cooking.
4. Once the beef is tender, add more water if necessary. Add the remaining onions, carrots and potatoes, and simmer for an additional 15 minutes, until the vegetables are soft.
5. Stir in the Japanese curry roux cubes, tomato ketchup and milk (if using). Continue cooking until the sauce thickens, stirring occasionally.
6. Serve the curry hot over steamed rice and enjoy.

Recipe by Susan