Steps to Make Rich and Tasty Beef Tendon Curry Made in a Pressure Cooker

Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, rich and tasty beef tendon curry made in a pressure cooker. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Rich and Tasty Beef Tendon Curry Made in a Pressure Cooker is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Rich and Tasty Beef Tendon Curry Made in a Pressure Cooker is something that I have loved my entire life. They’re nice and they look fantastic.

I've been trying to make national dishes, especially Japanese food. So I would like to know more about Japanese food and share how to. Set aside browned beef finger meat in a large container.

Easiest Way to Make Rich and Tasty Beef Tendon Curry Made in a Pressure Cooker

To begin with this recipe, we must prepare a few components. 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

The ingredients needed to make Rich and Tasty Beef Tendon Curry Made in a Pressure Cooker:

1. Prepare 1 packet Curry roux
2. Take 1 piece or more A different kind of curry roux with a differing level of spiciness from the curry roux above
3. Get 100 ml Red wine
4. Make ready 1000 ml altogether Water & beef tendon cooking juice
5. Make ready 1 Salt and pepper
6. Get 300 grams Beef tendons
7. Get 2 large Onions
8. Make ready 1 large Carrot
9. Make ready 600 grams Potatoes
10. Prepare 1/2 Apple
11. Prepare Caramelised Onions
12. Take 2 Onions
13. Get 3 clove Garlic
14. Prepare 1 knob Ginger (use the skin for cooking the beef tendons)
15. Take 1 tsp Cumin seeds (optional)
16. Take For enhancing the flavour
17. Make ready 2 tbsp A. Honey
18. Make ready 2 A,. Bouillon cubes
19. Get 2 ladles B. Milk
20. Make ready 2 tsp B. Garam masala (optional)

Make sure you use the natural release method when cooking curry or any starchy dishes, such as congee. The buttery beef is so juicy and tender, smothered in a rich, complex tomato curry sauce. Beef tendon is difficult to cut right after cooking because the heat makes it a slippery jelly. I've discovered, that if you place these in a terrine with a weight on it, and chill over night….you can slice these very.

Instructions

Instructions to make Rich and Tasty Beef Tendon Curry Made in a Pressure Cooker:

1. 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.
2. 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.
3. Caramelized onions Put oil (not listed), chopped garlic, ginger and cumin in a frying pan and heat. When it's aromatic, add onions.
4. 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.
5. 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.
6. 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.
7. Add red wine and cover with a lid to steam and infuse the aroma. Transfer to a pressure cooker.
8. 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.
9. Saute the vegetables to garnish while the pressure cooker is cooking.
10. 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!!
11. 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.
12. Note: If you add honey after the curry roux, the sauce itself might not thicken well.

Beef curry has become my new favorite dish… I love the view I get to see while sitting in my home, it's an open concept house with lots of windows and glass doors. So,once in a while when I have beef it tastes so much better. The other day, I made beef curry instead of roasting or stir frying it. Curried Beef Brisket, Tendons and Daikon Radish. We love ordering braised beef brisket on rice or It teaches you to cook a very tender and rich beef and tendon stew that will melt in your month.

As simple as that Recipe of Rich and Tasty Beef Tendon Curry Made in a Pressure Cooker

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