Gyusuji Curry

Slow-cooked beef tendons and brisket in a rich Japanese curry sauce—Gyusuji Curry is a melt-in-your-mouth dish packed with collagen and flavour.Tender, gelatinous beef tendons and fork tender beef brisket in a rich Japanese curry sauce—this Gyusuji Curry is comfort food at its finest. #JapaneseCurry #ComfortFood

Gyusuji Curry is a Japanese culinary gem that highlights the beauty of slow-cooked beef tendons immersed in a rich and flavourful curry sauce. Known in Japanese as gyusuji, these beef tendons are braised to perfection, becoming wonderfully tender and slightly gelatinous. This unique texture, both melt-in-your-mouth soft and a bit chewy, is what makes the dish stand out. When combined with a hearty curry sauce made from onions, garlic, ginger, carrots, potatoes, and a curry roux, it transforms into a comforting and deeply satisfying meal. Our version of Gyusuji Curry includes a 1:1 ratio of beef brisket to add more texture and prevent that heavy feeling from overeating the tendons.

Why This Dish Stands Out

The star of this dish is undoubtedly the beef tendons. While they might not be a common ingredient in everyday cooking, they’re a treasure trove of collagen, which gives the dish its signature texture. When simmered for hours, the tendons become tender and gelatinous, creating a luxurious mouthfeel that’s hard to resist. The curry sauce, with its blend of spices and vegetables, complements the richness of the tendons perfectly, making this dish a true comfort food.

A Dish Rooted in Japanese Tradition

Curry is a staple in Japanese households, often considered a national dish. It was introduced to Japan in the late 19th century and has since evolved into a beloved comfort food. While most Japanese curries feature beef, chicken, or pork, Gyusuji Curry stands out for its use of beef tendons. The dish requires a bit more effort than a standard curry, but the result is well worth it. The tendons are pre-boiled to remove any unwanted flavours, then slow-cooked with aromatics like ginger and green onion to enhance their natural richness.

Why You’ll Love This Recipe

• Unique Texture: The melt-in-your-mouth tenderness of the beef tendons is unlike anything you’ve experienced in a curry.
• Rich Flavour: The combination of curry spices, vegetables, and slow-cooked tendons creates a deeply savoury and satisfying dish.
• Versatile: Serve it over rice, udon, or even ramen for a hearty meal.

Gyusuji Curry

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• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 3 hours 45 mins
• Total Time: 4 hours
• Yield: 5 1x
• Category: Main Course
• Cuisine: Japanese

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Description

Slow-cooked beef tendons and brisket in a rich Japanese curry sauce—Gyusuji Curry is a melt-in-your-mouth dish packed with collagen and flavour.

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Ingredients

Units USM Scale 1x2x3x

• 500 g beef tendons, cut into bite-sized pieces
• 500 g beef brisket, cubed
• 2 medium onions, thinly sliced
• 2 medium potatoes, cubed
• 2 medium carrots, cubed
• 4 cups water
• 230 g package Japanese curry roux
• oil
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 tbsp honey
• salt
• freshly ground black pepper

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Instructions

1. Place the beef tendons in a pot of boiling water and cook for 5 minutes to remove impurities.
2. Drain and rinse under cold water. Set aside.
3. Heat 1 tablespoon of oil in a large pot or Dutch oven over medium-high heat.
4. Sear the beef brisket pieces until browned on all sides. Remove and set aside.
5. In the same pot, add the remaining oil and sauté the onions over medium heat until caramelized (about 10-15 minutes).
6. Add the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
7. Add beef tendons back to the pot.
8. Pour in 4 cups of water (or beef stock) and bring to a boil.
9. Reduce the heat to low, cover, and simmer for 1 1/2 hour.
10. Add beef brisket and continue simmer for 1 1/2 more hours. Skim off any foam or impurities that rise to the surface. Cook until the tendons and brisket are tender.
11. Add the potatoes and carrots to the pot and simmer for another 20-30 minutes until the vegetables are tender.
12. Break the Japanese curry roux into small pieces and add them to the pot.
13. Stir gently until the roux is completely dissolved, and the curry thickens.
14. Add soy sauce, Worcestershire sauce, and honey. Adjust seasoning with salt and pepper to taste.
15. Ladle the curry over steamed rice.

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This Gyusuji Curry is a labour of love that rewards you with a dish that’s rich, tender, and deeply satisfying. Give it a try and let me know what you think!