A Unique Dish My Family's Beef Tendon Curry. See recipes for Pressure Cooker Chinese Beef Rib and Tendon Stew too. A Unique Dish My Family's Beef Tendon Curry. Gyusuji Curry Recipe (Beef Tendon Curry).

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. You can have A Unique Dish My Family's Beef Tendon Curry using 13 ingredients and 11 steps. Here is how you cook it.

Ingredients of A Unique Dish My Family's Beef Tendon Curry

1. Prepare 500 grams of Beef Tendons.
2. Prepare 3 of Onion.
3. Prepare 1 stalk of Celery.
4. Prepare 1 of ★Tomatoes (grated).
5. Prepare 1 of ★Carrots (grated).
6. Prepare 1 of Carrot.
7. You need 2 of Potatoes (Spring potatoes).
8. Prepare 1 of ◆Garlic.
9. You need 1 of ◆Hot red chili peppers.
10. You need 1 of ◆Black pepper.
11. You need 1 of 1/2~ boxes Store-bought curry roux.
12. Prepare 1 of ◎Sauce, ketchup, miso, black pepper.
13. You need 1 of Egg (topping).

It teaches you to cook a very tender and rich beef and tendon stew that will melt in your month. This beef stew uses soy sauce, wine, bay leaves, chili, curry powder, and tomato paste to create a Raw beef tendon is quite smelly. If you cook it in a dish directly, the dish will end up with an In this series, I collect family recipes handed down from my grandma to my dad, then to my mom, and now. 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.

A Unique Dish My Family's Beef Tendon Curry instructions

1. Preparing the Beef Tendons 1: Wash the beef tendons in water, boil in hot water in a pot, add celery leaves, and parboil..
2. 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..
3. Caramelized Onions 1: Thinly slice the onions, place onto a plate, drizzle olive oil, lightly wrap in plastic wrap, and microwave ..
4. Caramelized Onions 2: Saute Step 3 in a frying pan until it changes color. Heat level: High then (after the water has evaporated) low..
5. Vegetable Prep: Grate each of the ★ ingredients. Slice the celery. Cut the other carrot into easy-to-eat pieces..
6. Sauteing: Add ◆ to a pot, and turn on over low heat..
7. Sauteing 2: Once Step 6 is aromatic, add Steps 2 (beef tendons), 4 (onions), and 5 (celery) to saute..
8. Simmering: Once the beef tendons have browned a bit, add water and ★, and boil until the beef tendons become soft. Lightly skim the scum..
9. Vegetable Ingredients: Boil the carrots from Step 5 and the potatoes separately (this time, I used spring potatoes!).
10. 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!.
11. This time, I used a fried egg as a topping! Top it with what you like, to make this even more appetizing!.

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. 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. Third, beef tendon possesses its own unique taste.