Easiest Way to Make Super Quick Homemade Melt-In-Your-Mouth Beef Tendon Curry

Hey everyone, hope you're having an incredible day today. Today, we're going to make a special dish, Easiest Way to Prepare Super Quick Homemade Melt-In-Your-Mouth Beef Tendon Curry. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Melt-In-Your-Mouth Beef Tendon Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Melt-In-Your-Mouth Beef Tendon Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Melt-In-Your-Mouth Beef Tendon Curry is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to 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 cook it.

This is the beef tendon curry that was on the NHK morning TV show.
I recorded the daily episodes and looked forward to watching them in one go on the weekends!! I made this per my hubby's request. He watched the show with me!
If you are adding potatoes, put them in at Step 8. Reduce the onions from 3 to 2 in that case.

There are 3 things to remember about this recipe!
1. Set the temperature on your water boiler to 50°C, and wash and rub the beef tendons well in that hot water, until the water runs clear.
2. If you use the water that the beef tendons were cooked in, a lot of umami will go into your curry. If you want your curry to be light-tasting though, don't use that cooking water.
3. If you use the pressure cooker twice, this beef tendon curry takes hardly any time at all. For 8 servings (1 box of commercial curry roux worth). Recipe by Masa yon

Ingredients and spices that need to be Make ready to make Melt-In-Your-Mouth Beef Tendon Curry:

1. 1 [To prepare the beef tendon using a pressure cooker]
2. 400 to 500 grams Beef tendon
3. 1 Japanese leek
4. 600 ml Water
5. [For the curry:]
6. 3 ■ Onion
7. 1 ■ Carrot
8. 1 to 2 cloves ■ Garlic
9. 1 the same amount as the ginger ■ Ginger
10. 1 tbsp each Butter and olive oil (or vegetable oil)
11. 50 to 100 ml Red wine (or cooking sake)
12. 1 packet Shimeji mushrooms (or mushrooms of your choice)
13. 700 ml The boiling water from the beef tendon or plain water
14. 1 box Commercial Japanese curry roux mix
15. 2 tbsp ★ Tomato ketchup
16. 1 tbsp ★ 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..

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