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Remember when the only men and women who cared about the ecosystem were tree huggers and hippies? That's a thing of the past now, with everyone being aware of the problems besetting the planet and the shared obligation we have for turning things around. Unless everyone begins to start living a lot more eco-friendly we won't be able to correct the problems of the environment. This needs to happen soon and living in ways more friendly to the environment should become a goal for every individual family. The kitchen area is a good starting point saving energy by going a lot more green.
Begin with changing the bulbs. Naturally you shouldn't confine this to just the kitchen area. The typical light bulbs are the incandescent type, which should be replaced with compact fluorescent lightbulbs, which save energy. Although costing a little more initially, these bulbs last as long as ten of the conventional type as well as using a lot less energy. Utilizing these types of longer-lasting lightbulbs has the benefit that many fewer lightbulbs make it into landfills. You also have to obtain the practice of turning off the lights when there is nobody in a area. The family spends major time in the cooking area, and how frequently does the kitchen light go on in the morning and is left on all day long. Of course this also happens in other rooms, not simply the kitchen. Do an exercise if you like; take a look at how much electricity you can save by turning the lights off when you don't need them.
From the above it really should be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Eco-friendly living just isn't that hard. It's related to being functional, most of the time.
We hope you got benefit from reading it, now let's go back to melt-in-your-mouth beef tendon curry recipe. To make melt-in-your-mouth beef tendon curry you only need 16 ingredients and 14 steps. Here is how you do it.
The ingredients needed to make Melt-In-Your-Mouth Beef Tendon Curry:
- You need 1 of [To prepare the beef tendon using a pressure cooker].
- Get 400 of to 500 grams Beef tendon.
- Use 1 of Japanese leek.
- Provide 600 ml of Water.
- Use of [For the curry:].
- You need 3 of ■ Onion.
- Prepare 1 of ■ Carrot.
- Prepare 1 of to 2 cloves ■ Garlic.
- Provide 1 of the same amount as the ginger ■ Ginger.
- Provide 1 tbsp of each Butter and olive oil (or vegetable oil).
- Provide 50 of to 100 ml Red wine (or cooking sake).
- Get 1 of packet Shimeji mushrooms (or mushrooms of your choice).
- Take 700 ml of The boiling water from the beef tendon or plain water.
- Take 1 box of Commercial Japanese curry roux mix.
- Get 2 tbsp of ★ Tomato ketchup.
- Get 1 tbsp of ★ Japanese Worcestershire-style sauce.
Instructions to make Melt-In-Your-Mouth Beef Tendon Curry:
- Rub and wash the beef tendons in 50°C water. Set your water cooker to 50°C beforehand. Repeat 4 times..
- When the hot water runs clear, you're ready to drain the beef!.
- 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..
- 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.).
- 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..
- In the meantime, dice the ■ vegetables. ※ Grate the ginger (or use 1-2 teaspoons of pre-grated ginger from a tube)..
- 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..
- 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..
- 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..
- Turn the heat off and dissolve the roux in it. I use 1/2 'hot' roux and 1/2 'medium-hot' roux!.
- Add the seasoning ingredients to finish! Then simmer over low heat for 1/2 to 1 hour. Done!.
- In Steps 3 and 8, if you are using a pressure cooker, adjust the cooking time as needed..
- 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.
- I also have a recipe for the Scotch egg from Kaimeiken. Please take a look...
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