These are the ingredients for this recipe. Parboil the beef tendon with ginger to remove any excess fat as well as any gamy odor.
While the meat is parboiling, cut up the vegetables. All the vegetable trimmings (top right in photo) will be used to make the soup.
Put the green parts of leek, vegetable trimmings, garlic and the boiled beef tendon in a pressure cooker with 2.5 liters of water. Don't waste those trimmings!
Cook under pressure. Bring to a boil, cook under pressure for 15 minutes, then turn off the heat.
Take the beef tendon out and cut it up into easy-to-eat pieces. The soup stock from the beef will be used later, so strain and remove the fat that rises to the surface.
Sauté the carrots and potatoes. Once they've cooked through, add the onion. When the onion is translucent, turn off the heat
Purée the sautéed vegetables in several batches in a blender. Add a little of the soup stock to turn it into a smooth paste.
This is the vegetable purée. Put this in a pot, and add the rest of the soup stock.
Bring to a boil and then turn down the heat. Put in the cut up beef tendon. Dissolve the curry roux in the soup, and simmer for 15 minutes over low heat.
And there you have it, delicious beef tendon curry! It tastes better the next day, when the flavors will have blended together.
Serve with homemade naan Recipe ID: 1031873
Story Behind this Recipe
Beef tendon that's been cooked until it's meltingly tender in a pressure cooker is so delicious. Curry with lots of chunky vegetables is good, but curry with the vegetables melted into the roux is really tasty too!
The key is to properly parboil the beef tendon with ginger to remove any gaminess.