Gyusuji Curry (Beef Tendon Curry) Made In A Pressure Cooker

Gyusuji Curry（牛すじカレー）

What kind of dish is Gyusuji curry??

beef tendon curry = gyusuji curry

This is an authentic beef tendon curry recipe.

Beef tendon is an ingredient that is rarely used in the average household, but it is surprisingly easy to use.

Beef tendons are broadly divided into three types.

• 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. The Achilles tendon is milky white in color.
• Membrane: Membrane is a tendon attached to the cow’s diaphragm. It is thin and has a crunchy texture. This part is also milky white.
• Other: Tendons removed when cutting meat into individual parts. It is called akami (red meat) because it is red in appearance.

Beef tendons purchased at supermarkets often contain a mixture of multiple types. The beef tendon used in the video was given to me by a friend, and I assume it is from a part of beef called membrane tendon, but to the untrained eye it is difficult to tell just from appearance.

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 tendons need to be simmered for about four hours to become tender, so using a pressure cooker is the best choice for cooking them.

For more information on pressure cookers, see this article on braised pork.　👉　Juicy Butano kakuni recipe (Japanese Braised pork belly )

At the beginning of cooking, beef tendon is treated with Japanese leek and ginger to remove the odor of beef tendon.

It is a little more work than curry using chicken or beef, but it is worth it to make the carefully processed beef tendon blend beautifully with the curry spices.

You can also use pre-prepared beef tendons (boiled and dried beef tendons). Check out this beef tendon radish recipe.　👉　Gyusuji Daikon Recipe (Beef Tendon and Japanese Radish Stew)

About Japanese Curry

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.

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.

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

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.

Curry can also be customized with a variety of toppings such as fried eggs, cheese, hukujinzuke(Pickles for curry), ebifurai(fried shrimp), hamburger steak, and tonkatsu(pork cutlet().

This is a famous curry restaurant in Japan. It has branches all over the country. Please use it as a reference for toppings and ingredients.　👉　https://www.ichibanya.co.jp

NUTRITION FACTS of Gyusuji Curry (Beef Tendon Curry)

Total Nutrition Value

1760 kcal Protein 104.5g Fat 92.6g Carbs 151.8g Salt Equivalents 23.6g

Nutrition facts of Beef tendon/100g

152 kcal Protein 28.3g Fat 4.9g Carbs 0g Salt Equivalents 0.2g

INGREDIENTS for Gyusuji Curry (Beef Tendon Curry)　(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 :about 200g) …I use 1/2 box each of Java and Vermont.
  • Water (500ml ～)

Gyusuji Curry (Beef Tendon Curry)　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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