Melt-In-Your-Mouth Beef Tendon Curry
Melt-In-Your-Mouth Beef Tendon Curry

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, melt-in-your-mouth beef tendon curry. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Melt-In-Your-Mouth Beef Tendon Curry is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Melt-In-Your-Mouth Beef Tendon Curry is something which I’ve loved my entire life.

This beef stew is classic Cantonese comfort food! Extremely tender & juicy beef with melt in your mouth beef tendon and savory daikon drenched in a sweet. Nagluto ako ng isang Chinese Food- ang Beef Tendon Stew na madaling gawin pero may katagalan pero sulit na sulit sa sarap! Beef and Tendon Curry is a fusion dish of Penang curry spices and traditional curry powder in coconut where beef brisket and beef tendons are Just imagine Fork tender fatty beef brisket and gelatinous melt in your mouth beef tendons on a creamy spicy coconut curry made with a fusion of.

To begin with this particular recipe, we must first prepare a few components. You can cook melt-in-your-mouth beef tendon curry using 16 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Melt-In-Your-Mouth Beef Tendon Curry:
  1. Get 1 [To prepare the beef tendon using a pressure cooker]
  2. Get 400 to 500 grams Beef tendon
  3. Prepare 1 Japanese leek
  4. Take 600 ml Water
  5. Get [For the curry:]
  6. Get 3 ■ Onion
  7. Make ready 1 ■ Carrot
  8. Take 1 to 2 cloves ■ Garlic
  9. Make ready 1 the same amount as the ginger ■ Ginger
  10. Prepare 1 tbsp each Butter and olive oil (or vegetable oil)
  11. Get 50 to 100 ml Red wine (or cooking sake)
  12. Prepare 1 packet Shimeji mushrooms (or mushrooms of your choice)
  13. Prepare 700 ml The boiling water from the beef tendon or plain water
  14. Take 1 box Commercial Japanese curry roux mix
  15. Make ready 2 tbsp ★ Tomato ketchup
  16. Take 1 tbsp ★ Japanese Worcestershire-style sauce

The final result is a literal melt-in-your mouth sensation. This recipe teaches a good way to cook beef tendon, one that makes. Dredge meat in flour and brown on all sides in oil in frying pan. Transfer meat to roasting pan and add the rest of ingredients. (Don't skip this step. turning it every half hour ensures a juicy, melt-in-your-mouth roast) When done, remove from pan and cover with aluminum foil.

Instructions to make Melt-In-Your-Mouth Beef Tendon Curry:
  1. Rub and wash the beef tendons in 50°C water. Set your water cooker to 50°C beforehand. Repeat 4 times.
  2. When the hot water runs clear, you're ready to drain the beef!
  3. Put the rinsed beef tendons plus the leek and 600 ml of water in a pressure cooker. Bring the cooker up to pressure, and cook under pressure for 10 minutes. If using a regular pot: Bring to a boil, and simmer over low heat for 1 1/2 to 2 hours.
  4. When the cooker has de-pressurized, take the meat out and rinse it in water. Cut it up into bite-size pieces. (I recommend making the pieces a little on the larger size since they will fall apart a bit later.)
  5. Transfer the cooking liquid to another container and let it cool down. When it has cooled down to room temperature, strain it to use later. If you have time, chill the cooking liquid and remove the fat that will harden on the surface.
  6. In the meantime, dice the ■ vegetables. ※ Grate the ginger (or use 1-2 teaspoons of pre-grated ginger from a tube).
  7. Wash out the pressure cooker, add the butter and olive oil, and sauté the Step 6 vegetables over high heat (until the onions have browned). If it looks like the vegetables are burning, add 100 to 200 ml of water.
  8. If you are using a conventional pot: Add the beef cooking liquid + water to total the amount indicated on the curry roux box into a pot.
  9. If using a pressure cooker: Add the cooking liquid plus water, red wine, the parboiled beef tendon and shimeji mushrooms to the pressure cooker from Step 7. Bring the cooker up to pressure and cook under pressure for 5 minutes. Let it de-pressurize naturally, open the lid, and heat the pot up again with the lid off while skimming off the scum.
  10. Turn the heat off and dissolve the roux in it. I use 1/2 'hot' roux and 1/2 'medium-hot' roux!
  11. Add the seasoning ingredients to finish! Then simmer over low heat for 1/2 to 1 hour. Done!
  12. In Steps 3 and 8, if you are using a pressure cooker, adjust the cooking time as needed.
  13. I also have a recipe for the omurice (rice omelette) from Kaimeiken, the restaurant run by the heroine Meiko's father! Please take a look.. - - https://cookpad.com/us/recipes/171827-omurice-rice-omelette
  14. I also have a recipe for the Scotch egg from Kaimeiken. Please take a look..

Dredge meat in flour and brown on all sides in oil in frying pan. Transfer meat to roasting pan and add the rest of ingredients. (Don't skip this step. turning it every half hour ensures a juicy, melt-in-your-mouth roast) When done, remove from pan and cover with aluminum foil. Beef is simmered in a tomato-based broth with onion and mushrooms in this melt-in-your-mouth slow cooker beef cacciatore recipe. Melt-in-Your-Mouth Beef Cacciatore. this link is to an external site that may or may not meet accessibility guidelines. It's high time we had cupcakes to celebrate Diwali at Melt in your Mouth.

So that’s going to wrap it up for this exceptional food melt-in-your-mouth beef tendon curry recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!