Beef and Tendon Curry

In search for making the best curry at home landed me in creating this Ang Sarap Original recipe, the best curry I made to date and its more than phenomenal! Just imagine Fork tender fatty beef brisket and gelatinous melt in your mouth beef tendons on a creamy spicy coconut curry made with a fusion of Penang curry spices and traditional curry powder, this is one hell of a curry. Meaty, creamy, spicy, a bit hot, just a spoonful of this with basmati rice can make you crazy. This is a result of different curry permutation I had done so far, a bit of the good stuff from everything. What do you think? Care to try this recipe and let me know the result?


Beef and Tendon Curry
 
Prep time
Cook time
Total time
 
Serves: 5-6
Ingredients
  • 600 g beef brisket (20% fat)
  • 500 g beef tendons
  • 2 large potatoes, cubed
  • 1 cup beef stock
  • 2 400 ml coconut milk
  • 4 tbsp Penang curry paste
  • 2 tbsp curry powder
  • 1 sprig curry leaves
  • 1 tsp sugar
  • 2 white onion, roughly chopped
  • 6 cloves garlic, minced
  • 1 tbsp ginger paste
  • ghee
  • freshly ground black pepper
  • salt
Instructions
  1. Generously season beef brisket and beef tendons with salt and freshly ground black pepper
  2. In a heavy pot add some ghee then brown beef brisket on all sides, once browned remove beef brisket then set aside.
  3. Add onions and sauté until they turn soft.
  4. Add garlic, ginger and curry leaves then sauté for a minute
  5. Add Penang curry paste, curry powder, beef brisket, beef tendons, beef stock and 1 can of coconut milk. Bring to a boil then simmer in low heat for 2½ hours or until tendons is soft
  6. Add potatoes and simmer again for 15 minutes.
  7. Add remaining coconut milk, put heat on high then bring to a boil then simmer for 5 more minutes.
  8. Add the sugar then season with freshly ground black pepper and salt.
  9. Serve with freshly cooked jasmine rice.

 

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1 Response

  1. suituapui says:

    Now that looks like to die for! Gorgeous!

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