Green Curry Braised Beef Tendon
1.
Ingredients: beef tendon, onion, potato, green curry.
2.
Put the beef tendon into the pot, pour water and bring it to a boil.
3.
Separate the oil floating on it, boil it for about five or six minutes, turn off the heat and drain the water.
4.
Cut beef tendon, onion, and potato into cubes.
5.
Put the beef tendon in the pressure cooker, add two spoons of green curry, and then put a curry leaf, leave it alone. Cover the pot and boil on high heat. Turn to low heat and simmer for about half an hour.
6.
Open the lid after cooling, the beef tendon is almost simmered.
7.
Put potatoes and onions at the same time, cover the pot and simmer for about 15 minutes.
8.
Cover the pot after cooling, the beef tendon and potatoes are completely soft and rotten, add an appropriate amount of Himalayan salt, and stir well.
Tips:
1. Beef tendon is a kind of food that is not easy to boil and become soft. Therefore, it must take enough time to achieve softness and deliciousness.
2. Add potatoes and onions until the beef tendon is almost cooked, otherwise it will be boiled until melted.
3. The green curry itself already has salt, so when seasoning, the salt should be mastered and not too much.
