Meltingly Tender Beef Tendon Curry

Name: How to cook Meltingly Tender Beef Tendon Curry - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Cuisine: Us

Introduce

Chef :

cookpad.japan

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!

Ingredient

Food ration :

12 servings

1 kg

Beef tendon

2 medium

Carrots

3 medium

Potatoes

Onions

Ginger

1 dash

The green part of Japanese leeks

1 clove

Garlic

1 1/2

boxes Commercial curry roux of your choice

2 1/2 large

Water

Cooking instructions

* Step 1

These are the ingredients for this recipe. Parboil the beef tendon with ginger to remove any excess fat as well as any gamy odor.

* Step 2

While the meat is parboiling, cut up the vegetables. All the vegetable trimmings (top right in photo) will be used to make the soup.

* Step 3

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!

* Step 4

Cook under pressure. Bring to a boil, cook under pressure for 15 minutes, then turn off the heat.

* Step 5

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.

* Step 6

Sauté the carrots and potatoes. Once they've cooked through, add the onion. When the onion is translucent, turn off the heat

* Step 7

Purée the sautéed vegetables in several batches in a blender. Add a little of the soup stock to turn it into a smooth paste.

* Step 8

This is the vegetable purée. Put this in a pot, and add the rest of the soup stock.

* Step 9

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.