Wagyu Beef Brisket Curry Recipe | Delicious Instapot Quick Easy | Harry Soo SlapYoDaddyBBQ.com

everybody is hairy from slappa daddy BBQthe YouTube channel that teaches you howto master barbecue so you can sparebarbecue love a lot of you like my ribThrowdown video and told me that youwant to see me cook curry with theleftover meat trimmings I like curry andI cook curry from around the world andprobably have over a hundred differentcurry recipes that I cook with the leftold meats from my class and my youtubechannel in this episode I’m going toshow you guys how I took some leftoverWagyu brisket use my instant pot andturn it into a really super fast anddelicious curry recipe dish and you cantake a look at it if you like this kindof curry videos let me know and I’ll domore curry videos and who knows mybarbecue channel may spin off into aHarry’s hurry curry channel[Music]Oh Priscus have been trimmed forcompetition and the gold is the one onmy left and then the black is the one onmy right so let me talk you through someof the differences that you will noticewhen you buy these briskets number oneon the gold obviously you can tell themarbling here is superior this is thegold and this is the black so the blackhas just slightly less marbling and thenthe gold and on also on the flat muscleyou can see that the goal has superiorstriations which is the fat going thisway versus the black both our excellenteating biscuits no can be wrong butwe’re now we’re kind of splitting hairspeople are asking me the goal isprobably about fifty sixty dollars morethan black so is it worth the differenceyou know I think it is because boththese briskets are aged at least 20 plusdays sometimes even 40 days so you’regonna get it all ready h brisket theseare wet h briskets aged in a cryovac andsome folks like that kind of style agingversus dry aging I have future videos toexplain Canada fits between differentaging methods but for this video just beassured that the goal brisket has a lotmore striations and marbling than theblack briskets now that doesn’t mean itwill be any better or when you worseit’s just that that’s how we startedwith the raw product here the rest ofthe trimmings actually went into the potbecause I’m gonna do is the partspecialty like a little bit beef stewsince you know it’s cold and rainy youcan see outside waiting on my pool it’scold and rainy and wet in Los Angeles sonice hot beef stew tonight would bewonderful with some garlic bread sowe’re gonna use the trimmings to makesome beef or stewsometimes the trimming can be also beused to make the Texas style beefsausage in wine your own sausage make itat home but you can freeze it also soyou have enough to make sausage fortonight when I have some wonderful beefstew with the instant pot beef I decidedthat I was gonna make beef stew but Ichanged my mind because I have someingredients here I have a packet of somemedium hot Japanese style curry forthose of you who have never triedJapanese curry is a wonderful weightcurry a lot of the folks in Japan a lotof Indians went to Japan and what theydid was they actually influenced theJapanese culture with the cuisine soIndian folks like curry so decidedmaking curry in Japan and became veryvery popular so the Japanese thenadapted the Indian curry what isdifference what we didn’t carry aJapanese curry is that the Japanesecurry they typically use something likea vegetable to form the base of thecurry or the body of the curry mostIndian curries use something likesomething dairy like yogurt or you usecoconut milk I’m gonna use some coconutmilk because I’m originally from Asiaand a lot of our curries are done usinga coconut milk base now this is not thesweet coconut milk this is the regularcoconut milk as I’m sweet so we’re gonnause a can of coconut milk some of theJapanese style curry paste alreadyquickly picked that makes it easierdivided in any grocery store in Americatoday so you don’t have to kind of likespend a lot of time pounding andshredding and chopping all your spicesand sauteing them you’re gonna add somearomatic like some garlic some onionsome ginger we’re gonna have some ofthese curry leavesI live in Diamond Bar so there’s a largeIndian population here so you can getfresh curry leaves or frozen in thestore if you cannot have it don’t worryjust keep this item little bit tomatopaste and then some vegetables likecarrots for sweetness little tomato forcolor and tartness and then get somecards in there with some potatoes at theend we beat broth to add for some liquidand we’re ready to go instead of thebeef curry process by gently sauteingthe brisketthis is gonna be a really special ifcurry because this is $400 worth ofWagyu we just trimmed for the brisketthrough now these are all the trimmingsfrom the Wagyu brisket so this is gonnabe really really good beef curry onceyou have its kind of browning a littlebit you wanna add a little bit of stuffyour daddy’s seasoning I like to use mymy gonna be rough first place USAget some beef rub in there I said onetablespoon gently stir it up and get ita little bit brown before we add therest of the ingredients in them so thisis a kind of what I call insta pot ormore accurately throw everything in apot type of dish curry so if you are astudent in a dorm you are kind of aparent at home always rush for time andyou don’t have time to cook this is kindof like my one hot insta pot throweverything in a pot kind of dish and itcooks about in about maybe 30 minutes orso and you’re gonna have some wonderfulbeef curry to go with some steamed riceor some noodles that you can make here’sthe ingredients all set up so I tellpeople make sure that when you cookalways do I mean say plum is a plum is aFrench term in for cooking in place getall your ingredients ready so you don’thave to square them around the kitchento kind of hunt things down and talkingabout hunting things down when I was inthe refrigerator I found a jar of allthe curry paste which I’m going to tryto use also so we’re gonna do a littlefusion curry a little bit of Japanesestyle curry from the golden curry mixwe’re gonna combine it with some Asianstyle curry paste so we’re gonna do alittle fusion beef curry bonusinsta-buck special for youthe one you chunks have been nicelybrowned seasoning now it’s time to putsome ginger sliced together some choppedonion in there I’m gonna stir it fryuntil it’s a translucent get some coloron the onions before we had the rest ofthe ingredients to make things cookfaster on your Easter part you use hardsometimes to use the pressure cooker lidbut if you have a glass lid like so youcan also use a glass lid that kind ofspeeds up things a little bit on yourEaster poncho you had the onions in andthe ginger in for a little bit and younotice how the onion has become what wecall translucent kind of liketransparent so we cook the onion alittle bit to release all the flavorsand juice we’re gonna add a few moreingredients now let’s go aheadand the garlic with some curry leavesand a little bit of tomato paste stir itin now if you don’t have curry leavedon’t panicI live in Diamond Bar with a largelyIndian community so I can get frozen andfresh curry leaves curry leaves don’tworry about it just even get some tomatopaste the tomato paste add a richness tocurries if you follow some of theBritish style curry traditions they havesomething called butter chicken sobutter chicken came about because theywanted to make it non spicy chickenso the chef decided to add some what hecalled tomato paste the curry make it alittle slightly ketchupy and I youturned out to be a hit so I sometimesuse tomato paste in my curries because Ithink it gives a body and a richnessthat you cannot find when you don’t addit you smell curry beans I smell curryyou like curry the dog star curry beansthe tomato paste has kind ofincorporated into the dish now we’reready to add golden curry mixtureso he’s kind of a little liquid of weekwith red curry paste you’re in a hurryor busy mom or dad kind of you can add alittle bit of the curry paste also thisis the jar I found in my refrigerator soyou have a job curry paste handy you canuse it beginning to actually like currynow not a lot of work good some goodtechniques and tips well in this case isactually immolate your Asian andJapanese curry so I stand correctedwell I think I’m back we also added someother tomato paste in there so it’s alittle bit indian style technique alittle bit of Japanese style and alittle bit of Asian style so this istruly gonna be a fusion Wagyu occurringby the time I’m doneCurry’s looking beautiful we add somebeef broth and this is optional justthat I had be brought back to cookingbrisket so this is extra drop left inthere we’re gonna add some sweetpotatoes so this is a one pot deal soeverything goes a bit cool be happy stirand then we’re ready to pressurize it Iwant to show you a insta part tip that alot of people may not be aware of and Icould be insta part I always make surethat before I put the lid on I clean therim here because sometimes the rim righthas gunk on it and when you have gunk onit it’s not gonna seal properly so thisis what I like to do is to clean some agunk off the rim you can see this gunkhere right now so that will ensure thatis the pot seal on the little siliconwasher it’s gonna be tight and you’regonna get a nice pressurization on itbecause there’s a lot of times gunk inthe little area here you need to kind ofget rid of here and there’s no othereasy way so anyway I finally still kindof a little napkin and then you run iton the edge here so you gotta make surealso very importantly on the back parthere the little container for liquid isremoved and clean so you gotta make surethat this thing is clean so make thismold growing on it you don’t wantpenicillin in your food make sure youclean the little drip drip pan right inthe back hereokay so we’ll read right now ready topressurize it put the lid back on makesure that when you put a lid on you turnthe valve this way so that it faces thisway and this is the little stopper andwhen you pressurizes this stopper willpop up make sure that the valve is goingthis way put your lid back on like soalright and then set it to a manual modeand I’m gonna do about say 35 minutesshould be about right on this and that’sall you need to do and let it pressurizeand cook after 35 minutes you can ventit and you can have beautiful Wagyu beefcurry readyI left the tomatoes at the end because Ididn’t want it to be too mushyso the carrots and the potatoes will benice and soft but I want to add tomatoesat the end because I wanted to kind ofget a little bit of a texture of thetomato so this now is gettingpressurizedthat’s a few minutes you can hear thesound and then the popper is about topop so we get lucky we might be able tosee the moment by which the popper popsthat means that the container and thevessel is fully pressurized so that willcome up slowly eventually and pop up andhold the pressure so that he cooks likea pressure cooker so you got to makesure that kind of this thing is pointedthat way right so that you can pressurerise properly if it doesn’t pressurizeproperly you have to figure out whathappened and then fix your pressurecookerif you saw that then you notice that itpressurized it took a little bit of timebut you need to make sure that thislittle popper is up because if not youwanna cook properly under pressure sonow that he’s been pressurized the clockwill start so the 30 odd minutes that Isaid it’s going to be counting down soonand that’s how you make sure that youlist the body’s functioning properly sodon’t forget this key tip here and thisstep here to make sure that the popperpops up before you go away and make yourpressure cooker on his own device thecountdown has begunand my insta part is now counting downits time so that in about 29 minutes orso with the pressurization happeningheremy Wagyu curry beef is gonna be supertenderafter you finish cooking you have to letyou in step out cool down and once thislittle plunger goes down from the topposition it’s ready to be open becausethe pressure is released when I open itnow so and we were wonderful lookingbeef curry here what you want to try todo now is let it kind of cool down andthen you want to skim away all theexcess fat on the top now you can reusethis for the next cook or your nextcurry or you can dispose of it is up toyou but there’s a lot of flavor in theoil here it’s got a chili oil the spicesfrom the curry paste gone into hereonce the is the part is done you canremove the meat and boil down the sauceso it sickens a little bit and then whatyou can do is you can do it what I do Iprepare these meals and I put some riceand a little bit of the beef why do youcurry in them so this is gonna be reallya very special item for you to enjoy youknow it’s absolutely delicious and youcan do instant Part B curry prettyeasilyfollowing my guidelines beans here youwanna try some up sit sit sit sit sittribal some about where Wagyu beef curryyou want some sit sit stay stay staystay and I’ll feed you okaystay okay here we go enjoy the Sun beefcurry was he good you liked it thumbs upmeans okay thumbs up right great greatWagyu beef curry it was a reallyexpensive buy a Wagyu beef $400 with thebeef here and you get a chance to try heloves it too[Music]