Boil hot water in a pot, cut the beef tendons into bite-size pieces, boil, and drain in a sieve.
Cut the vegetables while the beef tendons are boiling.
Coat a pot with cooking oil, and saute the beef tendons and vegetables.
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.
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.
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 .
Please use a pressure cooker to shorten the cooking time for those of you that have one. Please slowly cook it as written for those of you who don't. It says to boil for 30 minutes, but please cook for longer if the beef tendons are hard when you poke them with chopsticks .