Sublime! Beef Tendon Curry that Anyone can Make in a Pressure Cooker

Name: Sublime! Beef Tendon Curry that Anyone can Make in a Pressure Cooker
Yield: 4 servings
Cuisine: American
Ingredients: 500 grams Beef Tendons; 1 Onion; 1 Carrot; 5 Potatoes (medium); 2 small pieces Garlic (finely chopped); 1 tbsp Butter; 360 ml Multi Grain Rice; 1 dash Raisins; 8 blocks Japanese curry roux

cookpad.japan @cookpad_jp

This is a beef curry that I perfected through trial and error. There were a lot of ups and downs.
This is a recipe I have come to after several years.
It is times like this that I really think pressure cookers sure are convenient.

The potatoes are added in later, so they will not fall apart. Let's eat them up while pleasantly hot and big .
As for prepping the beef tendons: boil once⇒cook in a pressure cooker⇒ cook in a pressure cooker (with the onions etc.), but it is easier to make in a pressure cooker as opposed to making it in a normal pot.
You can make this without raisins. Use the leftovers the next day. For 4 people (with enough for the next day). Recipe by Erinyanta

cookpad.japan @cookpad_jp

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Ingredients

4 servings

500 gramsBeef Tendons
1Onion
1Carrot
5Potatoes (medium)
2 smallpieces Garlic (finely chopped)
1 tbspButter
360 mlMulti Grain Rice
1 dashRaisins
8blocks Japanese curry roux

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Steps

1

Boil hot water in a pot, add in the beef tendons, and remove the scum. Drain in a sieve after boiling, and lightly wash in water.
2

Cook once in the pressure cooker. Add Step 1 to the pressure cooker, add in enough water to cover the meat, and pressure-cook for 20 minutes. After 20 minutes has passed, wait until the pressure dissipates.
3

Saute the vegetables. Dissolve butter in a frying pan, and saute the finely chopped garlic.
4

Once it has produced a nice aroma, add in thinly sliced onions cut in half, add in the carrots cut into wedges.
5

After the pressure has dissipated from Step 2, take it out, and throw away all of the water and grease. Return the meat to the pot, add in Step 4, and add in enough water to cover the ingredients.
6

Pressure-cook again. 10 minutes is OK. Wait until the pressure dissipates. Peel the skin off the potatoes, cut into bite-sized pieces, and microwave for 5 minutes. Add them in last.
7

After the pressure in Step 6 dissipates, add in the microwaved potatoes. Water will come out of the vegetables, so it will increase the volume of water.
8

Add in the curry roux. The richness will come out if you use 2 packages. This time I used spicy and medium curry.
9

If you prepare it by cutting it up, it will dissolve right away, and is convenient .
10

Boil for about 10 minutes. You do not need to use the pressure any more. Cover with a lid, and boil. If you have time, let it sit for an hour.
11

Place multi-grain rice on a plate (this time, I used 1 rice cooker cup of white rice, 1/2 cup wheat rice, 1/2 cup ancient variety of rice, and combined them together to make 2 rice cooker cups of rice. Scatter the raisins on top of the multi-grain rice, top with curry, and it is done.