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

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, melt-in-your-mouth beef tendon curry. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Melt-In-Your-Mouth Beef Tendon Curry is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Melt-In-Your-Mouth Beef Tendon Curry is something which I have loved my whole 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. Bone Marrow is a dish that is in everyone's wish list and I have been telling my friends in US that we can get good bone marrow for thrifty price. Dredge meat in flour and brown on all sides in oil in frying pan.

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

The tendon starts off tough and chewy but cooks to a soft, gelatinous texture in a process that's the same whether you want to make a rich broth, stew or. The best part of this recipe is that the beef actually melts in your mouth. They are so tender and the gravy provides the perfect rich flavor to enhance each and every bite. Sticky, gelatinous and melt-in-the mouth tender, this beef tendon soup was in the slow cooker for eight hours.

Steps 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..

They are so tender and the gravy provides the perfect rich flavor to enhance each and every bite. Sticky, gelatinous and melt-in-the mouth tender, this beef tendon soup was in the slow cooker for eight hours. We were having beef boiled beef shanks with vegetables and woven into the meat were strips of something clear that resembled gelatin. Gooey butter cookies, spicy snickerdoodles, chewy chocolate chip, a fudgy chocolate cookie… our mouths are watering just thinking about them. Melt in Your Mouth Mutton Curry.

So that is going to wrap it up with this special food melt-in-your-mouth beef tendon curry recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!