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Beef and Tendon Curry 1

Beef and Tendon Curry

  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 3 hours 30 mins
  • Total Time: 3 hours 50 mins
  • Yield: 5-6 1x
  • Category: Main Course
  • Cuisine: Free Style


Beef and Tendon Curry is a fusion dish of Penang curry spices and traditional curry powder in coconut where beef brisket and beef tendons are simmered until fork tender alongside floury potatoes.


  • 600 g beef brisket (20% fat)
  • 500 g beef tendons
  • 2 large potatoes, cubed
  • 1 cup beef stock
  • 2 can 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


  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 2 1/2 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.