Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to make a special dish, meltingly tender beef tendon curry. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Meltingly Tender Beef Tendon Curry is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Meltingly Tender Beef Tendon Curry is something which I have loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have meltingly tender beef tendon curry using 9 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Meltingly Tender Beef Tendon Curry:
- Take 1 kg Beef tendon
- Take 2 medium Carrots
- Get 3 medium Potatoes
- Make ready 3 Onions
- Prepare 1 Ginger
- Prepare 1 dash The green part of Japanese leeks
- Get 1 clove Garlic
- Prepare 1 1/2 boxes Commercial curry roux of your choice
- Make ready 2 1/2 large Water
Steps to make Meltingly Tender Beef Tendon Curry:
- These are the ingredients for this recipe. Parboil the beef tendon with ginger to remove any excess fat as well as any gamy odor.
- While the meat is parboiling, cut up the vegetables. All the vegetable trimmings (top right in photo) will be used to make the soup.
- Put the green parts of leek, vegetable trimmings, garlic and the boiled beef tendon in a pressure cooker with 2.5 liters of water. Don't waste those trimmings!
- Cook under pressure. Bring to a boil, cook under pressure for 15 minutes, then turn off the heat.
- Take the beef tendon out and cut it up into easy-to-eat pieces. The soup stock from the beef will be used later, so strain and remove the fat that rises to the surface.
- Sauté the carrots and potatoes. Once they've cooked through, add the onion. When the onion is translucent, turn off the heat
- Purée the sautéed vegetables in several batches in a blender. Add a little of the soup stock to turn it into a smooth paste.
- This is the vegetable purée. Put this in a pot, and add the rest of the soup stock.
- Bring to a boil and then turn down the heat. Put in the cut up beef tendon. Dissolve the curry roux in the soup, and simmer for 15 minutes over low heat.
- And there you have it, delicious beef tendon curry! It tastes better the next day, when the flavors will have blended together.
- Serve with homemade naan - - https://cookpad.com/us/recipes/155181-naan-bread-for-curry
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