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Chinese Recipes Simple Recipes Healthy Recipes Holiday Recipes By Ingredients

Everyone loves curry. Our favorite is curry beef with tender brisket and tendon. It takes a few hours to make, but the result is worth every ounce of effort.

Ingredients
Direction

300g beef brisket

200g beef tendon

2 table spoons of curry paste

1 liter of water

beef or chicken soup concentrate 1 teaspoon of sugar

Beef Tendon

Beef Tendon

Beef Brisket

Beef Broth

Curry Paste

    1. Prepare the beef tendon & brisket

    - Boil a pot of water

    - Cut the beef tendon into medium pieces (can ask your butcher to do this)

    - Put the beef tendon & brisket into the pot of boiling water

    - Remove the brisket after 3 mins, we cook brisket first

    - Leave the beef tendon in the pot and cook for 1 hour

     

    2. Start cooking the beef brisket

    - In a medium pot, boil a liter of water

    - Add the beef brisket, curry paste, beef soup concentrate

    - Cook for 45 mins on low heat

     

    3. Add the tendon into curry

    - After an hour, take out the beef tendon. They are still tough at this stage, but at least we can cut them into smaller pieces

    - Cut tendon into smaller pieces

    - Add into the pot of beef brisket curry

    - Cook for another hour on low heat

     

    4. Taste, check tendon, taste

    - After a total cooking time of 2 hours, the brisket will be very tender already. But we can check the texture of the beef tendon

    - One the tendon has turned translucent and tender, serve over rice.

Ingredients

300g beef brisket

200g beef tendon

2 table spoons of curry paste

1 liter of water

beef or chicken soup concentrate 1 teaspoon of sugar

Beef Tendon

Beef Tendon

Beef Brisket

Beef Broth

Curry Paste

Direction

    1. Prepare the beef tendon & brisket

    - Boil a pot of water

    - Cut the beef tendon into medium pieces (can ask your butcher to do this)

    - Put the beef tendon & brisket into the pot of boiling water

    - Remove the brisket after 3 mins, we cook brisket first

    - Leave the beef tendon in the pot and cook for 1 hour

     

    2. Start cooking the beef brisket

    - In a medium pot, boil a liter of water

    - Add the beef brisket, curry paste, beef soup concentrate

    - Cook for 45 mins on low heat

     

    3. Add the tendon into curry

    - After an hour, take out the beef tendon. They are still tough at this stage, but at least we can cut them into smaller pieces

    - Cut tendon into smaller pieces

    - Add into the pot of beef brisket curry

    - Cook for another hour on low heat

     

    4. Taste, check tendon, taste

    - After a total cooking time of 2 hours, the brisket will be very tender already. But we can check the texture of the beef tendon

    - One the tendon has turned translucent and tender, serve over rice.

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Let's rate and review!(21)LOGIN / SIGN UP
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  • jenny li

    398 days ago on 2013/12/24

    good

  • iokleong

    455 days ago on 2013/10/28

    nice

  • ychau

    455 days ago on 2013/10/28

    yummy

  • Kamhung

    459 days ago on 2013/10/24

    like

  • applea

    620 days ago on 2013/05/16

    good

  • law

    624 days ago on 2013/05/12

    good

  • chris9510

    753 days ago on 2013/01/03

    nice

  • katchan

    781 days ago on 2012/12/06

    yummy

  • imcorona

    790 days ago on 2012/11/27

    nice

  • reycel143

    835 days ago on 2012/10/13

    thanks for this recipe, ilove it..^_^

  • James Cheung

    902 days ago on 2012/08/07

    yummy

  • yee

    905 days ago on 2012/08/04

    yummy

  • ching3

    909 days ago on 2012/07/31

    good

  • ching

    922 days ago on 2012/07/18

    delicious

  • cmf

    944 days ago on 2012/06/26

    i love curry

  • Giselle

    971 days ago on 2012/05/30

    Yummy

  • bobo gordon

    975 days ago on 2012/05/26

    like

  • yipbearbear

    982 days ago on 2012/05/19

    delicious.

  • cynthia

    986 days ago on 2012/05/15

    like x 2

  • Verbena

    989 days ago on 2012/05/12

    like !

  • DayDayCook

    1095 days ago on 2012/01/27

    This looks good