Simmered Beef Tendon. Great recipe for Simmered Beef Tendon. I love tender, juicy simmered beef tendon, so I tried many recipes. I think that simple flavors are the best, so I've settled on this recipe.

Simmered Beef Tendon Rinse beef tendons under cold water and place into a bowl in a steamer insert. Add additional water as needed to ensure the bottom of the pot does not dry out. So, beef tendon is a fibrous band of tissue that muscle to the beef bone. You can cook Simmered Beef Tendon using 14 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Simmered Beef Tendon

  1. You need 150 of to 200 grams Beef tendons.
  2. It’s 1/2 of of a block Konnyaku.
  3. Prepare 4 cm of piece Daikon radish.
  4. You need 4 cm of piece Carrot.
  5. Prepare 1 of Silken tofu.
  6. It’s of For parboiling the beef tendons:.
  7. Prepare 3 slice of Sliced ginger.
  8. Prepare 1 of Japanese leek.
  9. It’s of Flavoring ingredients:.
  10. It’s 200 ml of Dashi stock.
  11. You need 2 tbsp of Soy sauce.
  12. Prepare 2 tbsp of Mirin.
  13. You need 1 tbsp of Sake.
  14. Prepare 1 slice of Sliced ginger.

This cut is widely popular in Asian cuisine. Raw tendon in very tough and fibrous and honestly look pretty weird. When you cook it enough it becomes very soft and melts in your mouth. First, bring a small pot of water to a boil.

Simmered Beef Tendon instructions

  1. Put the beef tendons, leek and sliced ginger in a pan and add enough water to cover. Bring to a boil..
  2. Simmer over low heat for about 1 hour. Skim off any scum. If the water level gets too low, add more..
  3. When the tendons are tender, rinse until clean under running water..
  4. Cut the daikon radish into quarters and slice. Cut up the carrot roughly, and rip the konnyaku into pieces with your hands. Parboil the daikon radish and konnyaku, and drain..
  5. Cut the beef tendons into bite-size pieces with kitchen scissors..
  6. Bring the flavoring ingredients to a boil in a separate pot. Add all the prepped ingredients to the pot..
  7. Put a drop lid (otoshibuta) directly on top of the food. If you don't have one, you can substitute a sheet of aluminium foil. Simmer until all the ingredients are tender and well flavored, about an hour..
  8. When all the ingredients have absorbed lots of flavor, break up the tofu and add to the pot. Bring to a boil and serve..
  9. It's delicious served with ichimi togarashi chili pepper powder and chopped green onions on top..

Drain and rinse off the scummy residue from the pot. This will help remove the blood and other impurities from the meat. Then drain out the water and rinse the meat thoroughly. Use a heavy-based pot for this next step. Beef Tendons are perfect for stock and soup chefs and will turn into sand sized particles after a day or more in the stock pot.

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