Japanese Style Curry Karei Raisu
Ingredients
- 4 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 1 large yellow onion, thinly sliced into half moons
- 1 pound boneless fatty beef (such as chuck, short rib, or belly), cut into 3/4-inch pieces
- 1/2 pound carrots (about 2 medium), peeled and roughly chopped into irregular 3/4-inch pieces
- 1/2 pound russet potato (about 1 small), peeled and roughly chopped into irregular 3/4-inch pieces
- 5 ounces medium-hot Vermont Curry (7 pieces; see Note)
- 1 teaspoon kosher salt
- 6 cups cooked short- grain white rice, hot
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