Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, a unique dish my family's beef tendon curry. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
See recipes for Pressure Cooker Chinese Beef Rib and Tendon Stew too. A Unique Dish My Family's Beef Tendon Curry. Third, beef tendon possesses its own unique taste.
A Unique Dish My Family's Beef Tendon Curry is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. A Unique Dish My Family's Beef Tendon Curry is something which I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can cook a unique dish my family's beef tendon curry using 13 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make A Unique Dish My Family's Beef Tendon Curry:
- Prepare 500 grams Beef Tendons
- Take 3 Onion
- Make ready 1 stalk Celery
- Get 1 ★Tomatoes (grated)
- Prepare 1 ★Carrots (grated)
- Prepare 1 Carrot
- Make ready 2 Potatoes (Spring potatoes)
- Take 1 ◆Garlic
- Make ready 1 ◆Hot red chili peppers
- Make ready 1 ◆Black pepper
- Make ready 1 1/2~ boxes Store-bought curry roux
- Get 1 ◎Sauce, ketchup, miso, black pepper
- Get 1 Egg (topping)
In addition to pho, you can simmer tendons to make a variety of other soups, or simply simmer them in aromatic water and pull the tendons out for use in another dish. Beef Pares is a popular Filipino comfort food with Chinese influence. The use of star anise gives this dish a unique and delicious taste. Mom's best beef stew with tendon is my family recipe.
Steps to make A Unique Dish My Family's Beef Tendon Curry:
- Preparing the Beef Tendons 1: Wash the beef tendons in water, boil in hot water in a pot, add celery leaves, and parboil.
- Preparing the Beef Tendons 2: After parboiling, throw out the hot water, wash the beef tendons in running water, and cut into easy-to eat pieces.
- Caramelized Onions 1: Thinly slice the onions, place onto a plate, drizzle olive oil, lightly wrap in plastic wrap, and microwave .
- Caramelized Onions 2: Saute Step 3 in a frying pan until it changes color. Heat level: High then (after the water has evaporated) low.
- Vegetable Prep: Grate each of the ★ ingredients. Slice the celery. Cut the other carrot into easy-to-eat pieces.
- Sauteing: Add ◆ to a pot, and turn on over low heat.
- Sauteing 2: Once Step 6 is aromatic, add Steps 2 (beef tendons), 4 (onions), and 5 (celery) to saute.
- Simmering: Once the beef tendons have browned a bit, add water and ★, and boil until the beef tendons become soft. Lightly skim the scum.
- Vegetable Ingredients: Boil the carrots from Step 5 and the potatoes separately (this time, I used spring potatoes!)
- Turn off the heat once the beef tendons have softened, and add the roux. Add ◎ at this point, check the flavor and add Step 9 if it is okay, slowly boil again, and it's done!
- This time, I used a fried egg as a topping! Top it with what you like, to make this even more appetizing!
It teaches you to cook a very tender and rich beef and tendon stew that will melt in your month. Beef tendon may not be a common ingredient in Western cultures, but it is loved for its luxurious textures and health benefits in Japanese and many Asian cuisines. Every now and then, I receive recipe requests for Japanese beef tendon dishes from readers who have tried and loved them. This Chinese Beef Brisket Stew with Beef Tendon & Daikon (Chinese: 柱侯蘿蔔牛筋腩) is yet another classic Cantonese favorite! It works wonders in dishes by imparting body and depths of flavors.
So that is going to wrap this up for this special food a unique dish my family's beef tendon curry recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
