Recipe of Super Quick Homemade Tender Beef Tendons (No Need for a Pressure Cooker)
Hello everybody, hope you are having an amazing day today. Today, we're going to prepare a special dish, Recipe of Speedy Tender Beef Tendons (No Need for a Pressure Cooker). One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Tender Beef Tendons (No Need for a Pressure Cooker), 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 Tender Beef Tendons (No Need for a Pressure Cooker) 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 Tender Beef Tendons (No Need for a Pressure Cooker) is 5 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 cook Tender Beef Tendons (No Need for a Pressure Cooker) using 8 ingredients and 3 steps. Here is how you cook that.
Our whole family loves beef tendon!
It's a bother, but please be sure to do the parboiling steps properly. For 5 servings. Recipe by Chomikun
Ingredients and spices that need to be Take to make Tender Beef Tendons (No Need for a Pressure Cooker):
- 400 grams Beef tendons
- 5 tbsp ☆Soy sauce
- 5 tbsp ☆Sugar
- 5 tbsp ☆Sake
- 2 tsp ☆Miso
- 2 knobs Ginger (thinly sliced)
- 1 Green onions (chopped)
- 1 Ichimi spice (chili pepper powder)
Steps to make Tender Beef Tendons (No Need for a Pressure Cooker)
- Boil water and the beef in a pot. A lot of scum will come out of the beef, so discard the water and wash the beef. Repeat this parboiling and washing procedure 3-4 times.
- Cut up the beef, and put it into the pan with enough water to cover. Bring to a boil over high heat. When the water is bubbling, add the ☆ ingredients and the ginger.
- When the water comes to a boil, turn the heat down low and cover with a lid or a sheet of aluminium foil on top of the simmering liquid (otoshibuta). Simmer over low heat until the beef is tender (3-4 hours). If the liquid cooks down too much, add sake. Serve the beef with chopped green onions and ichimi spice!
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