Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, preparing meltingly soft and tender beef tendon. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Preparing Meltingly Soft and Tender Beef Tendon is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Preparing Meltingly Soft and Tender Beef Tendon is something that I’ve loved my entire life.
Oden in our family has always contained beef tendon, ever since I was a small child! This oden is my grandmother's flavor, and to me it's the best. Potatoes fall apart easily, so when you.
Steps to Prepare Preparing Meltingly Soft and Tender Beef Tendon
To get started with this recipe, we have to prepare a few components. You can have preparing meltingly soft and tender beef tendon using 7 ingredients and 12 steps. Here is how you can achieve that.
Ingredients
The ingredients needed to make Preparing Meltingly Soft and Tender Beef Tendon:
- Get 400 grams plus Beef tendons
- Take 1 Water
- Make ready 1 1/2 large ○Water
- Take 50 ml ○Sake
- Make ready ○Garlic
- Prepare ○Ginger
- Make ready ○The green part of a Japanese leek
Added to hearty dishes like Beef Stew (Bo Kho) or It's quite tough and typically takes hours of boiling until it's tender and edible. Beef tendon has a strong smell and should be thoroughly washed before cooking. I use salt and distilled white vinegar. Beef tendon is commonly served at Cantonese restaurants, where the cut is often stewed alongside daikon.
Instructions
Instructions to make Preparing Meltingly Soft and Tender Beef Tendon:
- This is domestic beef tendon. It costs 98 yen per 100 g. It's so cheap
- Let's parboil it first!
- When the water comes to a boil…
- Rinse it well under running water (hot water if possible)!
- Repeat Steps 3 and 4 until there's no scum left. I did it 2 times this time.
- Cut the beef tendon up into bite-sized pieces.
- Add all the ○ ingredients and heat up the pot again! When it comes to a boil, turn the heat down to low…
- Cover the pot with a lid! (If you are going to use the cooking water as soup stock, if you cover the pot you'll have a white cloudy soup, and if you keep it uncovered you'll have clear soup.)
- The meat will be very gelatinous and delicious! It took one and a half hours to get there this time.
- When the contents of the pot cool down, the surface will be covered with a layer of fat. You can scoop it out or just put a piece of plastic wrap on the surface! When the soup cools down completely, the fat will be stuck to the plastic!
- Please take a look at"Gum Tang Style Beef Tendon Collagen Soup". - - https://cookpad.com/us/recipes/158231-beef-tendon-gumtang-collagen-soup
- Please also take a look at, "Gum Tang Style Beef Tendon Collagen Gukbap" (Soup and Rice). - - https://cookpad.com/us/recipes/158264-korean-food-beef-tendon-gumtang-style-collagen-gukbap
Tendon is also a regular addition to bowls of the Vietnamese noodle soup, pho. Finally, instead of simmering, the tendon is gently steamed to achieve the right degree of tenderness. Preparing beef tendon couldn't be easier, and the results will give you the richest, gelatin-packed broth and absolutely delightful, melt-in-your-mouth morsels to add to Great recipe for Preparing Meltingly Soft and Tender Beef Tendon. Bring it to a boil and rinse it off to start. Beef tendon can be easily obtained at your local Asian foods market.
As simple as that Guide to Make Preparing Meltingly Soft and Tender Beef Tendon
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