Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, a unique dish my family's beef tendon curry. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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Gyusuji Curry Recipe (Beef Tendon Curry). Third, beef tendon possesses its own unique taste. Beef tendon is commonly served at Cantonese restaurants, where the cut is often stewed alongside daikon.
To get started with this recipe, we must prepare a few ingredients. 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:
- Get 500 grams Beef Tendons
- Make ready 3 Onion
- Get 1 stalk Celery
- Prepare 1 ★Tomatoes (grated)
- Take 1 ★Carrots (grated)
- Make ready 1 Carrot
- Get 2 Potatoes (Spring potatoes)
- Prepare 1 ◆Garlic
- Get 1 ◆Hot red chili peppers
- Take 1 ◆Black pepper
- Take 1 1/2~ boxes Store-bought curry roux
- Get 1 ◎Sauce, ketchup, miso, black pepper
- Get 1 Egg (topping)
Mom's best beef stew with tendon is my family recipe. 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. Today I present one of the most popular beef tendon dishes in Japan - Gyusuji Nikomi (牛筋煮込み) or Japanese Beef Tendon Stew.
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!
Beef tendon, the connective collagen that connects muscle to bone, is most commonly used in Vietnamese and Cantonese cuisine. 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. 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. Besides Beef Brisket & Tendon, Chu Hou Paste is often used in some of our favorite Hong Kong food.
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