Umami-Packed Beef Tendon Curry

Umami-Packed Beef Tendon Curry

The umami-rich beef tendons add richness of the curry. With the added mild rich flavor of milk, this is so good! I cook this up the night before, and let it rest overnight.

Ingredients: 2 people

Beef tendons
about 300~350g
Curry Roux (This time I used level 2 spicy)
1/2 box
Consomme cube
1 cube
Soy sauce
1 tablespoon
Parsley (for garnish) if you have it
as desired
Plain cooked rice
as much as you like


1. Boil hot water in a pot, cut the beef tendons into bite-size pieces, boil, and drain in a sieve.
2. Cut the vegetables while the beef tendons are boiling.
3. Coat a pot with cooking oil, and saute the beef tendons and vegetables.
4. Add in 50ml water once the edges have cooked to prevent it from burning! This is good to go once the onions are well-cooked through.
5. Add in 450ml water and the consomme. (Add in a little more water than listed on the curry roux box). Slowly boil for 30 minutes.
6. 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.

Story Behind this Recipe

A good stock comes out of beef tendons, so I tried using it in curry.
A curry specialty shop makes this a week in advance, but that is difficult todo at home, so I just let it sit overnight. Letting it sit for even just a night will change the mildness etc .