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.
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. This deep, dark, delicious curry is inspired by the flavours of beef rendang, one of the most fragrant curries of South East Asia, and something I enjoyed so much in Malaysia, about this time last year on a food-focused press trip of dreams with Essential Escapes. You can have Meltingly Tender Beef Tendon Curry using 9 ingredients and 11 steps. Here is how you cook that.
Ingredients of Meltingly Tender Beef Tendon Curry
- You need 1 kg of Beef tendon.
- Prepare 2 medium of Carrots.
- It’s 3 medium of Potatoes.
- Prepare 3 of Onions.
- Prepare 1 of Ginger.
- Prepare 1 dash of The green part of Japanese leeks.
- You need 1 clove of Garlic.
- You need 1 1/2 of boxes Commercial curry roux of your choice.
- It’s 2 1/2 large of Water.
It seems like a whole world ago now… but as I sit here typing this, the sweet smell of beef cooking until-fall-apart-tender is. 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. While beef penis, does, in fact, bear a resemblance to tendon when cooked, tendon has a few distinct advantages.
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.
First, tendon only takes four hours of cooking time to soften as opposed to ten. Second, while both parts are essentially types of tissue, the peripheral parts of the tendon carry bits of flesh and fat as well. This slow-cooked beef curry is easy to make and perfect for feeding the family – add chunks of potato for an extra hearty dish. Serve with rice and naan bread. Use your slow cooker for this simple beef curry – it's full of flavour and guarantees meltingly tender beef.