CookPal AI
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Tender Beef Tendon Curry

Coût $15, économiser $10

Source: Recommended by CookPal

  • 90 Min
  • 4 Portions
  • $15

INGRÉDIENTS

  • Main

    • 🍚 4 bowls cooked rice (600g)
    • 🥩 400g beef tendon
    • 🧅 1 onion (200g), sliced
    • 🧄 1 clove garlic, minced
    • 1 piece ginger, minced
    • 1 tbsp salad oil
    • 4 blocks curry roux (80g)
    • 700ml beef broth

  • For Pre-boiling

    • 50ml sake
    • 4 slices ginger
    • 🧅 1 green onion (green part)

ÉTAPES

1

Place beef tendon in a pressure cooker and cover with water. Heat on medium-high until boiling, then drain and rinse. Cut into bite-sized pieces.

2

Return beef tendon to the pressure cooker. Add pre-boiling ingredients and enough water to cover. Cook under pressure for 10–15 minutes on low heat after pressure builds. Let pressure release naturally. Separate broth and beef, reserving 700ml broth.

3

Slice onion thinly, mince garlic and ginger.

4

Heat salad oil in the cleaned pressure cooker over low heat. Sauté garlic and ginger until fragrant. Add onion and cook until softened, about 3–5 minutes.

5

Add pre-cooked beef tendon and reserved broth to the pressure cooker. Cook under pressure for 10–12 minutes on low heat after pressure builds. Let pressure release naturally.

6

Remove the lid, add curry roux, and stir until dissolved. Simmer on low heat, stirring occasionally, until thickened.

7

Serve curry over bowls of cooked rice.

NUTRIMENTS

Par portion

🔥

600

Calories

  • 25g
    Protéines
  • 80g
    Glucides
  • 15g
    Graisses

💡 Astuces

Using a pressure cooker significantly reduces cooking time for tender beef tendon.Pre-boiling the beef tendon removes impurities and enhances flavor.Customize the spice level by choosing a mild or spicy curry roux.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.