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.

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.

Slice onion thinly, mince garlic and ginger.

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.

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.

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