Preparing Meltingly Soft and Tender Beef Tendon.
You can have Preparing Meltingly Soft and Tender Beef Tendon using 7 ingredients and 12 steps. Here is how you cook it.
Ingredients of Preparing Meltingly Soft and Tender Beef Tendon
- It's 400 grams of plus Beef tendons.
- It's 1 of Water.
- You need 1 1/2 large of ○Water.
- Prepare 50 ml of ○Sake.
- It's of ○Garlic.
- Prepare of ○Ginger.
- It's of ○The green part of a Japanese leek.
Preparing Meltingly Soft and Tender Beef Tendon step by step
- 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.
