Recipe of Award-winning Melt-In-Your-Mouth Beef Tendon Curry

Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, melt-in-your-mouth beef tendon curry. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Melt-In-Your-Mouth Beef Tendon Curry is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Melt-In-Your-Mouth Beef Tendon Curry is something that I’ve loved my entire life.

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

The ingredients needed to make Melt-In-Your-Mouth Beef Tendon Curry:

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

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..

So that is going to wrap it up with this exceptional food melt-in-your-mouth beef tendon curry recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more 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!