Recipe: Yummy Sublime! Beef Tendon Curry that Anyone can Make in a Pressure Cooker

Sublime! Beef Tendon Curry that Anyone can Make in a Pressure Cooker. Beef tendon that's been cooked until it's meltingly tender in a pressure cooker is so delicious. Curry with lots of chunky vegetables is good, but curry with the vegetables melted into the roux is really tasty too! The key is to properly parboil the beef tendon with ginger to remove any gaminess.

Sublime! Beef Tendon Curry that Anyone can Make in a Pressure Cooker Use the leftovers the next day. Recipe by Erinyanta That's why this keto beef curry recipe uses only two low-carb vegetables - broccoli and zucchini. It's also high in fat from the coconut cream that goes into thickening the curry. You can cook Sublime! Beef Tendon Curry that Anyone can Make in a Pressure Cooker using 9 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Sublime! Beef Tendon Curry that Anyone can Make in a Pressure Cooker

  1. You need 500 grams of Beef Tendons.
  2. You need 1 of Onion.
  3. You need 1 of Carrot.
  4. Prepare 5 of Potatoes (medium).
  5. Prepare 2 small of pieces Garlic (finely chopped).
  6. You need 1 tbsp of Butter.
  7. You need 360 ml of Multi Grain Rice.
  8. You need 1 dash of Raisins.
  9. Prepare 8 of blocks Japanese curry roux.

If you don't have a pressure cooker, you can use a regular pot on the stove. Just make sure to cook the curry for at least two hours until the beef is tender. P/s: Regarding the cooking after work, try some dishes using slow cooker or even turbo boiler. Pressure cooker might be a good choice too to shorten the period of cooking.

Sublime! Beef Tendon Curry that Anyone can Make in a Pressure Cooker step by step

  1. Boil hot water in a pot, add in the beef tendons, and remove the scum. Drain in a sieve after boiling, and lightly wash in water..
  2. Cook once in the pressure cooker. Add Step 1 to the pressure cooker, add in enough water to cover the meat, and pressure-cook for 20 minutes. After 20 minutes has passed, wait until the pressure dissipates..
  3. Saute the vegetables. Dissolve butter in a frying pan, and saute the finely chopped garlic..
  4. Once it has produced a nice aroma, add in thinly sliced onions cut in half, add in the carrots cut into wedges..
  5. After the pressure has dissipated from Step 2, take it out, and throw away all of the water and grease. Return the meat to the pot, add in Step 4, and add in enough water to cover the ingredients..
  6. Pressure-cook again. 10 minutes is OK. Wait until the pressure dissipates. Peel the skin off the potatoes, cut into bite-sized pieces, and microwave for 5 minutes. Add them in last..
  7. After the pressure in Step 6 dissipates, add in the microwaved potatoes. Water will come out of the vegetables, so it will increase the volume of water..
  8. Add in the curry roux. The richness will come out if you use 2 packages. This time I used spicy and medium curry..
  9. If you prepare it by cutting it up, it will dissolve right away, and is convenient ..
  10. Boil for about 10 minutes. You do not need to use the pressure any more. Cover with a lid, and boil. If you have time, let it sit for an hour..
  11. Place multi-grain rice on a plate (this time, I used 1 rice cooker cup of white rice, 1/2 cup wheat rice, 1/2 cup ancient variety of rice, and combined them together to make 2 rice cooker cups of rice. Scatter the raisins on top of the multi-grain rice, top with curry, and it is done..

Normally I do the lazy way… cook more portion and freeze them up. High temperatures don't help speed things; in fact, they actually make the meat tougher first because the muscle fibers contract when they're faced with intense heat. Low and slow is the way to go, holding the oxtails at a low simmer so the muscles can gently soften and connective tissues can melt into rich, oozy gelatin. Slow Cooker Oxtails The soul of braised beef brisket and tendons is the Chu Hou Paste 柱侯醬. I usually just buy Lee Kum Kee paste which can be found at any local Asian supermarket.

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