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We hope you got benefit from reading it, now let’s go back to meltingly tender beef tendon curry recipe. To make meltingly tender beef tendon curry you only need 9 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Meltingly Tender Beef Tendon Curry:
- Use Beef tendon
- You need Carrots
- Get Potatoes
- Get Onions
- Use Ginger
- Take The green part of Japanese leeks
- Get Garlic
- Use boxes Commercial curry roux of your choice
- Provide Water
Instructions 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
The beef is super tender and the tendons have a nice lux melt in your mouth feel. Beef tendon, the connective collagen that connects muscle to bone, is most commonly used in Vietnamese and Cantonese cuisine. The tendon starts off tough and chewy but cooks to a soft, gelatinous texture in a process that's the same whether you want to make a rich broth, stew or. BRUTUS & BARNABY Beef Tendons for Dogs; Thick and Hearty, Grass Fed All Natural Tendon Chews for Dogs, Great Alternative to Bully Sticks. The tendon needs to be very tender, because it won't get any softer in the brief time you cook it with the sauce and bean curd.
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