Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, rich and tasty beef tendon curry made in a pressure cooker. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Free UK Delivery on Eligible Orders Huge Selection on Second Hand Books. This pressure cooker beef curry recipe jumped out at me because of the fresh ingredients used to make the sauce and how easy it was to prepare. You make the curry sauce in the blender and then pour the sauce on top of the beef in the pressure cooking pot. No extra water or liquid is used.
Rich and Tasty Beef Tendon Curry Made in a Pressure Cooker is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Rich and Tasty Beef Tendon Curry Made in a Pressure Cooker is something which I have loved my whole life.
To get started with this particular recipe, we must 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 cook it.
The ingredients needed to make Rich and Tasty Beef Tendon Curry Made in a Pressure Cooker:
- Prepare 1 packet Curry roux
- Make ready 1 piece or more A different kind of curry roux with a differing level of spiciness from the curry roux above
- Make ready 100 ml Red wine
- Take 1000 ml altogether Water & beef tendon cooking juice
- Get 1 Salt and pepper
- Prepare 300 grams Beef tendons
- Get 2 large Onions
- Take 1 large Carrot
- Take 600 grams Potatoes
- Take 1/2 Apple
- Take Caramelised Onions
- Get 2 Onions
- Make ready 3 clove Garlic
- Get 1 knob Ginger (use the skin for cooking the beef tendons)
- Prepare 1 tsp Cumin seeds (optional)
- Get For enhancing the flavour
- Make ready 2 tbsp A. Honey
- Take 2 A,. Bouillon cubes
- Take 2 ladles B. Milk
- Make ready 2 tsp B. Garam masala (optional)
Add dark soy sauce, light soy sauce and salt into the wok. 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.
Steps to make Rich and Tasty Beef Tendon Curry Made in a Pressure Cooker:
- 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.
- 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.
- Caramelized onions Put oil (not listed), chopped garlic, ginger and cumin in a frying pan and heat. When it's aromatic, add onions.
- 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.
- 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.
- 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.
- Add red wine and cover with a lid to steam and infuse the aroma. Transfer to a pressure cooker.
- 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.
- Saute the vegetables to garnish while the pressure cooker is cooking.
- 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!!
- 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.
- Note: If you add honey after the curry roux, the sauce itself might not thicken well.
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. Look at the luxuriously rich curry. Each mouthful was boldly sweet, savory, and oh-super spicy!!
So that is going to wrap this up with this exceptional food rich and tasty beef tendon curry made in a pressure cooker recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
