Rich and Tasty Beef Tendon Curry Made in a Pressure Cooker

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

Rich and Tasty Beef Tendon Curry Made in a Pressure Cooker is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. Rich and Tasty Beef Tendon Curry Made in a Pressure Cooker is something which I have loved my whole life. They’re nice and they look fantastic.

Free UK Delivery on Eligible Orders Looking For Curry? Fill Your Cart With Color today! Lower the heat again and add the garlic, ginger, chilli and spices. Place beef tendon in a pressure cooker and add water to cover beef completely.

To begin with this recipe, we have to first prepare a few components. 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 that.

The ingredients needed to make Rich and Tasty Beef Tendon Curry Made in a Pressure Cooker:
  1. Make ready 1 packet Curry roux
  2. Prepare 1 piece or more A different kind of curry roux with a differing level of spiciness from the curry roux above
  3. Make ready 100 ml Red wine
  4. Take 1000 ml altogether Water & beef tendon cooking juice
  5. Take 1 Salt and pepper
  6. Take 300 grams Beef tendons
  7. Make ready 2 large Onions
  8. Prepare 1 large Carrot
  9. Take 600 grams Potatoes
  10. Prepare 1⁄2 Apple
  11. Prepare Caramelised Onions
  12. Prepare 2 Onions
  13. Prepare 3 clove Garlic
  14. Make ready 1 knob Ginger (use the skin for cooking the beef tendons)
  15. Make ready 1 tsp Cumin seeds (optional)
  16. Prepare For enhancing the flavour
  17. Get 2 tbsp A. Honey
  18. Make ready 2 A,. Bouillon cubes
  19. Make ready 2 ladles B. Milk
  20. Prepare 2 tsp B. Garam masala (optional)

Korma curry is not known for being the hottest nor the most distinct. It is a mild curry with sweet and creamy notes. In combination with the umami flavours of the beef, it makes a balanced curry. Last week's adventures in pizzle left me with a serious hankering for beef tendon.

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.

In combination with the umami flavours of the beef, it makes a balanced curry. Last week's adventures in pizzle left me with a serious hankering for beef tendon. While beef penis, does, in fact, bear a resemblance to tendon when cooked, tendon has a few distinct advantages. First, tendon only takes four hours of cooking time to soften as opposed to ten. Second, while both parts are essentially types of tissue, the peripheral parts of the tendon carry bits of flesh and.

So that’s going to wrap it up with this special food rich and tasty beef tendon curry made in a pressure cooker recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!