Umami-Packed Beef Tendon Curry

1. 1

   Boil hot water in a pot, cut the beef tendons into bite-size pieces, boil, and drain in a sieve.

2. 2

   Cut the vegetables while the beef tendons are boiling.

3. 3

   Coat a pot with cooking oil, and saute the beef tendons and vegetables.

4. 4

   Add in 50ml water once the edges have cooked to prevent it from burning!

5. 5

   This is good to go once the onions are well-cooked through.

6. 6

   Add in 450ml water and the consomme.

7. 7

   (Add in a little more water than listed on the curry roux box).

8. 8

   Slowly boil for 30 minutes.

9. 9

   Add in the curry roux and dissolve it, add in 50 ml milk and 1 tablespoon soy sauce, turn off the heat, and let it sit overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.