Beef tendon curry

How to make

1. 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. 2

   Put ①, waste vegetables, bay leaves, black grain pepper and water into UNILLOY casserole and braise about 40 minutes until soft.

3. 3

   Beef tendon taken out and cut into bite-sized pieces, soup strained with a strainer covered with paper towel.

4. 4

   Onion, carrot, celery, ginger and garlic fine chopped.

5. 5

   Put salad oil, cumin seeds and red pepper in UNILLOY casserole, and heat low.

6. 6

   When small bubbles come out, put ④ and fry medium heat slowly and carefully. (About 40 minutes)

7. 7

   Put A in a dry frying pan and heat over low and add to ⑥.

8. 8

   Put bananas, garlic, ginger and raisins to a food processor and process to a paste.

9. 9

   Put ⑧ in a frying pan, fry low heat until dehydrate to make a banana chutney, add to ⑥.

10. 10

    Add red wine, tomato cans and soup of ③, braise for about 30 minutes medium heat.

11. 11

    Flavor with salt and pepper.