Beef tendon curry (gyusuji curry)

次のページで日本語で説明しています(*ˊᵕˋ)♡‧₊

Gyusuji Curry (牛すじカレー）

beef tendon = gyusuji

Curry is one of the most commonly made dishes in Japanese households, and can be considered a national dish.

A book written by Yukichi Fukuzawa (the man depicted on Japan’s most expensive banknote) in 1860 already mentions curry rice.

Common ingredients include beef, chicken, or pork with onions, carrots, and potatoes. The roux and spices vary depending on the cook’s preferences.

Sometimes people add unusual ingredients like coffee or chocolate to create their own unique version.

This recipe uses beef tendon as the main ingredient.

I like to puree the vegetables, and I don’t use potatoes because I’m worried that they will make the curry look whitish. However, when I don’t puree the vegetables, I use potatoes. This is because they give the curry a natural thickness. Also, if you want to freeze it, it’s better not to add potatoes as they will affect the texture.

The biggest appeal of beef tendon curry is the texture of the beef tendon. Thoroughly stewed beef tendon is melt-in-your-mouth soft and you can enjoy the plump texture of collagen.

Beef tendon takes several hours to stew until it’s soft, so the best way to do this is to use a pressure cooker.

In addition, the unique flavor of the tendons combines with the spices of the curry to create a complex deliciousness.

The standard curry roux I use is Java curry roux and Vermont curry roux. I like to combine the spicy Java curry with the sweet Vermont curry.

Curry is delicious not only on top of rice, but also as a soup for udon or ramen. It is also recommended to put a fried egg on top.

What kind of food is beef tendon??

Beef tendons are broadly divided into three types.

① Beef Achilles tendon: This is the tendon that supports the weight of the cow, so it is thick and very tough. It is rich in collagen, and when stewed it becomes soft and gummy. This is the part I used in this recipe.

② Membrane: Membrane is a tendon attached to the cow’s diaphragm. It is thin and has a crunchy texture. I use membrane for oden.

③ Other: Tendons removed when cutting meat into individual parts.

Check out the recipe for beef tendon and daikon stew. This article also provides detailed information about pressure cookers.　👉　Stewed beef tendon and Japanese radish

NUTRITION FACTS

180 kcal Protein 11.3g Fat 9.4g Carbs 15.1g Salt Equivalents 2.4g

INGREDIENTS (10SERVINGS)

• Beef tendon (300g)
  • hot water (1000ml)
    • Ginger (8g)
    • Green part of green onion (1 stalk)
    • Water (500ml)
• Onion (550g)
• Carrot (200g)
  • Water (500ml)
• Your favorite curry roux (1 box) …I use 1/2 box each of Java and Vermont.
  • Water (500ml ～)

COOKING INSTRUCTIONS

1. Wash the beef tendons and boil them in boiling water until they change color.
2. Wash the beef tendons under running water.
3. Put the beef tendons, ginger, green parts of the green onions, and water in a pressure cooker and pressure cook for 20 minutes.
4. Remove the green onions and leave the beef tendons in the refrigerator while still submerged in the cooking water to cool.
5. When the beef tendons cool, fat will accumulate at the top, so scoop it out with a ladle and discard it.
6. While the beef tendons are cooling, put the onions, carrots, and water in a pressure cooker and pressure cook for 5 minutes.
7. Use a blender to puree the onions and carrots. You can skip this step.
8. Put the beef tendons, the cooking water for the beef tendons, the onions, and the carrots in a pot and bring to a boil (if you skipped step 7, add the cooking water for the vegetables as well).
9. Turn off the heat and add the roux.
10. Simmer on low heat for 10 to 20 minutes. Add water as needed.

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