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

Method

• 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.