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

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, rich and tasty beef tendon curry made in a pressure cooker. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Rich and Tasty Beef Tendon Curry Made in a Pressure Cooker is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Rich and Tasty Beef Tendon Curry Made in a Pressure Cooker is something which I’ve loved my entire life.

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. Making Beef Curry in an Instant Pot.

To begin with this recipe, we must prepare a few ingredients. You can have rich and tasty beef tendon curry made in a pressure cooker using 20 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Rich and Tasty Beef Tendon Curry Made in a Pressure Cooker:
  1. Get 1 packet Curry roux
  2. Get 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. Prepare 1 Salt and pepper
  6. Get 300 grams Beef tendons
  7. Make ready 2 large Onions
  8. Prepare 1 large Carrot
  9. Take 600 grams Potatoes
  10. Take 1/2 Apple
  11. Get Caramelised Onions
  12. Take 2 Onions
  13. Prepare 3 clove Garlic
  14. Make ready 1 knob Ginger (use the skin for cooking the beef tendons)
  15. Prepare 1 tsp Cumin seeds (optional)
  16. Take For enhancing the flavour
  17. Make ready 2 tbsp A. Honey
  18. Get 2 A,. Bouillon cubes
  19. Get 2 ladles B. Milk
  20. Take 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 brisket, beef tendon, and daikon are pressured cooked in spices and seasonings. Beef tendon is difficult to cut right after cooking because the heat makes it a slippery jelly.

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 brisket, beef tendon, and daikon are pressured cooked in spices and seasonings. 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. 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. If I make non-vegetarian dish, it's mostly with lean chicken breasts.

So that’s going to wrap this up with this special food rich and tasty beef tendon curry made in a pressure cooker recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!