Steps to Make Award-winning Pressure-Cooked Beef Tendons in Thick Sauce
Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Easiest Way to Make Award-winning Pressure-Cooked Beef Tendons in Thick Sauce. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Pressure-Cooked Beef Tendons in Thick Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pressure-Cooked Beef Tendons in Thick Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Pressure-Cooked Beef Tendons in Thick Sauce is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must first prepare a few ingredients. You can have Pressure-Cooked Beef Tendons in Thick Sauce using 12 ingredients and 4 steps. Here is how you can achieve it.
I created this recipe through trial-and-error for my eldest son, who loves simmered beef tendons.
This recipe is also delicious with bamboo shoots.
When you get to Step 3, you can add a little more soy sauce if the flavor isn't concentrated enough.
If you want to eat the piece of kombu, take it out during Step 3 and cut it into bite-size pieces. Recipe by Penginpenta
Ingredients and spices that need to be Make ready to make Pressure-Cooked Beef Tendons in Thick Sauce:
- 500 grams Beef tendons
- 1/3 Daikon radish
- 200 grams Lotus root
- 1 packet Shirataki
- 1 small piece Kombu for dashi stock
- 1 tsp Grated ginger
- 1 dash Green onions or scallions
- 3 tbsp Soy sauce
- 2 tbsp Sugar
- 1 tbsp Mirin
- 3 tbsp Sake
- 200 ml Water
Steps to make Pressure-Cooked Beef Tendons in Thick Sauce
- The ingredients are pictured here. Add the beef tendons to a pot of water, blanch for 15 minutes, then cut into bite-size pieces. Or you could buy pre-blanched beef tendons.
- Thickly cut the daikon radish and the lotus root into quarters. Cut the shirataki into bite-size lengths. Put all the ingredients and seasonings except for the green onions and the ginger into the pressure cooker.
- Heat until the indicator pin on the pressure cooker pops up, then turn the heat to low and simmer for 15 minutes. Turn off the heat. After the pressure cooker cools off, remove the lid and simmer to reduce the sauce. Add the grated ginger.
- Arrange green onions on top and it's ready to be served!
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