Point
Beef tendon boiled twice missing smell and evil. UNILLOY casserole is the lightweight enamel pot, that can handle very easy to boil and spur, it can use comfortably even in preparation for cooking. It is an authentic curry to make good flavor and mild taste by using large number of spices and banana chutney.
Ingredient5-6 servings
- Beef tendon
- 800g
- Waste vegetable (Onion, carrot peels, such as leaves of celery)
- as appropriate
- Laurier
- 1
- Grain pepper
- 10 grains
- Onion
- 1
- Carrot
- 1/3
- Celery
- 1/2
- Ginger
- 1 clove
- Garlic
- 1 clove
- Cumin seeds
- 1 tablespoon
- Red pepper
- 2
- Salada oil
- 2 tablespoons
- Banana
- 2 (small)
- Ginger
- 1 clove
- Garlic
- 2 cloves
- Raisins (return with water)
- 20g
A
- Turmeric
- 1 teaspoon
- Coriander
- 1 teaspoon
- Cumin
- 1 teaspoon
- Cinnamon
- 1 teaspoon
- Cardamom
- 1 teaspoon
- Chili powder
- 1 tablespoon
- Black pepper
- as appropriate
- Salt
- 1 teaspoon
- Weak flour
- 1 tablespoon
- Red wine
- 100㏄
- Tomatoes boiled can
- 1/2 can
- Soup (boiled juice of beef tendon)
- 400㏄
1
Put plenty of water in UNILLOY casserole and boil beef tendon, remove the scum and clean wash. Repeat this once more, to remove smell and scum.2
Put ①, waste vegetables, bay leaves, black grain pepper and water into UNILLOY casserole and braise about 40 minutes until soft.3
Beef tendon taken out and cut into bite-sized pieces, soup strained with a strainer covered with paper towel.4
Onion, carrot, celery, ginger and garlic fine chopped.5
Put salad oil, cumin seeds and red pepper in UNILLOY casserole, and heat low.6
When small bubbles come out, put ④ and fry medium heat slowly and carefully. (About 40 minutes)7
Put A in a dry frying pan and heat over low and add to ⑥.8
Put bananas, garlic, ginger and raisins to a food processor and process to a paste.9
Put ⑧ in a frying pan, fry low heat until dehydrate to make a banana chutney, add to ⑥.10
Add red wine, tomato cans and soup of ③, braise for about 30 minutes medium heat.11
Flavor with salt and pepper.
このレシピのカテゴリー
Tomoko Okada – Profile
Born in Sanjo-city Niigata in 1971. Since 1998, presides over the small cooking class of salon style "LA CUILLERE TOMO" in Sanjo-city.
She is introducing the cuisine of various genres such as French, Italian, Japanese and Chinese in easy-to-understand home cooking, using seasonal ingredients that was able to take in Tsubame Sanjo region.
Also has many fans of gorgeous table coordination of the four seasons.
