Preparing the Beef Tendons 1: Wash the beef tendons in water, boil in hot water in a pot, add celery leaves, and parboil.
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.
Caramelized Onions 1: Thinly slice the onions, place onto a plate, drizzle olive oil, lightly wrap in plastic wrap, and microwave .
Caramelized Onions 2: Saute Step 3 in a frying pan until it changes color. Heat level: High then (after the water has evaporated) low.
Vegetable Prep: Grate each of the ★ ingredients. Slice the celery. Cut the other carrot into easy-to-eat pieces.
Sauteing: Add ◆ to a pot, and turn on over low heat.
Sauteing 2: Once Step 6 is aromatic, add Steps 2 (beef tendons), 4 (onions), and 5 (celery) to saute.
Simmering: Once the beef tendons have browned a bit, add water and ★, and boil until the beef tendons become soft. Lightly skim the scum.
Vegetable Ingredients: Boil the carrots from Step 5 and the potatoes separately (this time, I used spring potatoes!)
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!
This time, I used a fried egg as a topping! Top it with what you like, to make this even more appetizing!
Story Behind this Recipe
Packed with collagen, this thick, rich, and spicy curry is my family's favorite!!
The cooking time and amount of water will change according to the beef tendons, so adjust accordingly! Adding lots of black pepper will turn this into a really spicy curry . If you have red wine, add in Step 8.