Rich and Tasty Beef Tendon Curry Made in a Pressure Cooker. Great recipe for Rich and Tasty Beef Tendon Curry Made in a Pressure Cooker. I was chosen as a food tester of a curry roux company and also given good quality beef tendons. I just wanted to make luxurious curry.

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. Japanese curry is my love at first bite. You can cook Rich and Tasty Beef Tendon Curry Made in a Pressure Cooker using 20 ingredients and 12 steps. Here is how you cook that.

Ingredients of Rich and Tasty Beef Tendon Curry Made in a Pressure Cooker

Prepare 1 of packet Curry roux.
It's 1 piece of or more A different kind of curry roux with a differing level of spiciness from the curry roux above.
It's 100 ml of Red wine.
You need 1000 ml of altogether Water & beef tendon cooking juice.
Prepare 1 of Salt and pepper.
It's 300 grams of Beef tendons.
It's 2 large of Onions.
Prepare 1 large of Carrot.
It's 600 grams of Potatoes.
Prepare 1/2 of Apple.
You need of Caramelised Onions.
Prepare 2 of Onions.
It's 3 clove of Garlic.
You need 1 of knob Ginger (use the skin for cooking the beef tendons).
It's 1 tsp of Cumin seeds (optional).
You need of For enhancing the flavour.
You need 2 tbsp of A. Honey.
It's 2 of A,. Bouillon cubes.
It's 2 of ladles B. Milk.
You need 2 tsp of B. Garam masala (optional).

Rich, thick, deep, complex flavors of sweet, savory, spicy. Recreated one of Tokyo's most highly rated Japanese Curry Beef Stew with simple everyday ingredients. Put all the vegetable trimmings, the green parts of the leek and the boiled beef tendon into a pressure cooker. Transfer beef tendon from the pressure cooker to the wok, and discard the broth.

Rich and Tasty Beef Tendon Curry Made in a Pressure Cooker instructions

Prepare the beef tendons. Put the beef tendons and water in a pan and let boil over twice. Rinse the scum. Add the beef tendons, ginger peels, green part of Japanese leeks (optional), and water and cook over high pressure for 10 minutes..
Discard the green parts of the leeks and ginger peels. Divide the beef tendons and cooking liquid. If you finish this the day before, it will be easier the next day..
Caramelized onions Put oil (not listed), chopped garlic, ginger and cumin in a frying pan and heat. When it's aromatic, add onions..
Salt and evaporate as much moisture as possible, and avoid burning. Cover with a lid and cook until golden brown. Transfer to a plate and set aside..
Cooking the curry I use a pressure cooker to cook, so cut the vegetables into big chunks as they might break down too much while cooking. You can use whole potatoes..
Put oil in the same frying pan and stir-fry the vegetables with salt and pepper quickly. Add the beef tendons, caramelized onions, and grated apple. Continue stir-frying..
Add red wine and cover with a lid to steam and infuse the aroma. Transfer to a pressure cooker..
Using the same pan without washing, mix with water and pour into the pressure cooker. Add the "A" ingredients to enhance the flavour. Add the bay leaf and cook over high pressure for 3 minutes..
Saute the vegetables to garnish while the pressure cooker is cooking..
After cooking, turn the heat off and add the curry roux little by little to melt. Cook over low heat and add the "B" ingredients to enhance the flavour. It is ready!!.
This is a thick and tasty curry. It's even tastier the next day. Use sturdy potatoes because you don't want them to break down too much..
Note: If you add honey after the curry roux, the sauce itself might not thicken well..

Add curry powder, sugar and tomato paste into wok and mix well. Fresh beef tendon is sold at at many Asian or Mexican grocery stores. The tendon is often pre-packaged or sold by the piece at the meat counter. Occasionally you can find tendon in the frozen foods section. Jump to Recipe. beef korma - pressure cooker.