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1
These are the ingredients for this recipe.
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2
Parboil the beef tendon with ginger to remove any excess fat as well as any gamy odor.
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3
While the meat is parboiling, cut up the vegetables.
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4
All the vegetable trimmings (top right in photo) will be used to make the soup.
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Put the green parts of leek, vegetable trimmings, garlic and the boiled beef tendon in a pressure cooker with 2.5 liters of water.
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Don't waste those trimmings!
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Cook under pressure.
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Bring to a boil, cook under pressure for 15 minutes, then turn off the heat.
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9
Take the beef tendon out and cut it up into easy-to-eat pieces.
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10
The soup stock from the beef will be used later, so strain and remove the fat that rises to the surface.
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11
Saute the carrots and potatoes.
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Once they've cooked through, add the onion.
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When the onion is translucent, turn off the heat
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Puree the sauteed vegetables in several batches in a blender.
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Add a little of the soup stock to turn it into a smooth paste.
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16
This is the vegetable puree.
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Put this in a pot, and add the rest of the soup stock.
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Bring to a boil and then turn down the heat.
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Put in the cut up beef tendon.
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Dissolve the curry roux in the soup, and simmer for 15 minutes over low heat.
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And there you have it, delicious beef tendon curry!
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22
It tastes better the next day, when the flavors will have blended together.
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23
Serve with homemade naan
