Meltingly Tender Beef Tendon Curry. Beef tendon that's been cooked until it's meltingly tender in a pressure cooker is so delicious. Curry with lots of chunky vegetables is good, but curry with the vegetables melted into the roux is really tasty too! The key is to properly parboil the beef tendon with ginger to remove any gaminess.
Meltingly Soft and Tender Beef Tendon Oden step by step.
Cut the beef tendons into easy to eat pieces.
Put the beef tendon in a pot with plenty of water.
You can have Meltingly Tender Beef Tendon Curry using 9 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Meltingly Tender Beef Tendon Curry
- It's 1 kg of Beef tendon.
- You need 2 medium of Carrots.
- You need 3 medium of Potatoes.
- You need 3 of Onions.
- Prepare 1 of Ginger.
- You need 1 dash of The green part of Japanese leeks.
- You need 1 clove of Garlic.
- It's 1 1/2 of boxes Commercial curry roux of your choice.
- It's 2 1/2 large of Water.
Take the beef out and discard all of the water. Beef tendons have a lot of fat, so wash it in water. Beef Tendons contains a lot of collagen that helps a lot with skin, hair, nails and joint health, so in short, it's a youth potion, that's the secret to why Asians look younger. You might be surprised that Beef tendon is a low fat, low carbohydrate, high protein food, so if you like fatty meat cuts this is the best alternative as it has the same if not better texture than fat, so it's.
Meltingly Tender Beef Tendon Curry step by step
- 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.
Bring the stock and puree mix to a boil before adding the beef tendon pieces. Curry full of beef tendon nutrition is now ready to be eaten! Curry with lots of chunky vegetables is good, but curry with the vegetables melted into the roux is really tasty too! The key is to properly parboil the beef tendon with ginger to remove any gaminess. Curry with lots of chunky vegetables is good, but curry with the vegetables melted into the roux is really tasty too!
