Tender Beef Tendons (No Need for a Pressure Cooker)

Name: Tender Beef Tendons (No Need for a Pressure Cooker)
Yield: 5 servings
Cuisine: American
Ingredients: 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)

cookpad.japan @cookpad_jp

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

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

cookpad.japan @cookpad_jp

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

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

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Ingredients

5 servings

400 gramsBeef tendons
5 tbsp☆Soy sauce
5 tbsp☆Sugar
5 tbsp☆Sake
2 tsp☆Miso
2knobs Ginger (thinly sliced)
1Green onions (chopped)
1Ichimi spice (chili pepper powder)

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Steps

1

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.
2

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.
3

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!