Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, simmered beef tendon. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Beef tendon, the connective collagen that connects muscle to bone, is most commonly used in Beef tendons are well known as an ingredient in the Vietnamese soup pho, which is simmered for several. 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 your f. Beef tendon is the piece of connective tissue that holds muscle to bone. This fibrous band of tissue Or you can simmer on the stovetop.

Simmered Beef Tendon is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Simmered Beef Tendon is something which I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can have simmered beef tendon using 14 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Simmered Beef Tendon:

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

In Chinese cuisine, every single part of a cow is utilized. The tendons of certain animals (particularly beef tendon) are used as an ingredient in some Asian cuisines, including the Filipino, Chinese, Japanese, Korean, Indonesian, Thai and Vietnamese traditions. Tendon is tough and fibrous, but becomes soft after a long period of cooking. Beef tendon is pretty commonly found in Asian and Mexican grocery stores.

Steps to make Simmered Beef Tendon:

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.
10. Ready to serve and ENJOY!

Tendon is tough and fibrous, but becomes soft after a long period of cooking. Beef tendon is pretty commonly found in Asian and Mexican grocery stores. If I cook these long enough, to fully break down the collagen and everything else, is the entire piece fully edible? Meaty Oden (Fish Cake Hotpot) Packed With Homemade Simmered Beef Tendon! is one of the most popular of recent trending foods in the world. Toss in the beef tendon and brisket and cook for a few mins.

So that is going to wrap it up for this exceptional food simmered beef tendon recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!