Umami-Packed Beef Tendon Curry

• 350 grams Beef tendons
• 1 Onion
• 1 Potatoes
• 1/2 box Curry Roux (This time I used level 2 spicy)
• 1 cube Consomme cube
• 500 ml Water
• 50 ml Milk
• 1 tbsp Soy sauce
• 1 Parsley (for garnish) if you have it
• 1 as much (to taste) Plain cooked rice

1. Boil hot water in a pot, cut the beef tendons into bite-size pieces, boil, and drain in a sieve.
2. Cut the vegetables while the beef tendons are boiling.
3. Coat a pot with cooking oil, and saute the beef tendons and vegetables.
4. Add in 50ml water once the edges have cooked to prevent it from burning!
5. This is good to go once the onions are well-cooked through.
6. Add in 450ml water and the consomme.
7. (Add in a little more water than listed on the curry roux box).
8. Slowly boil for 30 minutes.
9. Add in the curry roux and dissolve it, add in 50 ml milk and 1 tablespoon soy sauce, turn off the heat, and let it sit overnight.

tendons, onion, potatoes, curry, milk, soy sauce, parsley, much

Taken from cookpad.com/us/recipes/171411-umami-packed-beef-tendon-curry (may not work)