Meltingly Tender Beef Tendons in a Pressure Cooker (How to Prep Them). Great recipe for Meltingly Tender Beef Tendons in a Pressure Cooker (How to Prep Them). Buying tendons in bulk and prepping at the same time makes it easy! Boiled tendons are easy and I like using them, but try this if you get a hold of some beef tendons.

Meltingly Tender Beef Tendons in a Pressure Cooker (How to Prep Them) Pressure cooked in savory Japanese seasonings, this Japanese Beef Tendon Stew (Gyusuji Nikomi) is flavorful and super tender and melts in your mouth. Beef tendons are commonly used as an ingredient in some Asian cuisines and I've tried them in Chinese, Japanese, Korean, and Vietnamese food in the past. There is a line inside the pot so you don't have to measure cups manually. You can cook Meltingly Tender Beef Tendons in a Pressure Cooker (How to Prep Them) using 4 ingredients and 6 steps. Here is how you cook that.

Ingredients of Meltingly Tender Beef Tendons in a Pressure Cooker (How to Prep Them)

  1. It’s 1 kg of Tendons.
  2. You need 2 of stalks worth The green part of a leek (cut into rough pieces).
  3. You need 4 of pieces Ginger (thinly sliced).
  4. You need 50 ml of Sake.

Add clean, washed and scrubbed tendons, two will be perfect. Add half of the onion, salt to taste and bring to a high pressure. In this recipe, I used cheap beef cuts and tendon. Tendon gives the soup a melt-in-your-mouth texture and richer beef flavor.

Meltingly Tender Beef Tendons in a Pressure Cooker (How to Prep Them) step by step

  1. Cut the tendons into 3 cm pieces and put into a strainer. Wash well and drain..
  2. Put plenty of water in a pot and bring to a boil. Add the tendons from Step 1and boil for about 3 minutes. Strain..
  3. Boil plenty of water in the pressure cooker and add leeks, ginger, sake, and tendons. When it comes to a boil, remove the scum..
  4. After removing the scum, cover with a lid and when the pressure indicator comes up, let it cook for 20 minutes. Let the pressure release naturally until the pressure indicator drops..
  5. Use a ladle to remove any fat floating on the top. Divide the meat into small portions, wrap in plastic wrap and freeze..
  6. The resulting soup is a very nutritious beef broth. You can also divide this broth into small portions and freeze it to use later in recipes like curry, simmered dishes, or soup..

How to make a flavorful Beef Nilaga in a Pressure Cooker. The typical cooking time of beef nilaga is around two hours, sometimes more, using a regular stove-top pot. Now turn off the pressure cooker and use natural release system to let the steam out. Once the pressure becomes normal, remove the cover of the pressure cooker. Cut the meat into slices and add the cooking liquid and BBQ sauce on the meat.

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