Simple Way to Prepare Ultimate Preparing Meltingly Soft and Tender Beef Tendon
Hey everyone, it's John, welcome to my recipe site. Today, we're going to prepare a distinctive dish, Step-by-Step Guide to Prepare Quick Preparing Meltingly Soft and Tender Beef Tendon. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Preparing Meltingly Soft and Tender Beef Tendon, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Preparing Meltingly Soft and Tender Beef Tendon delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Preparing Meltingly Soft and Tender Beef Tendon is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to prepare a few components. You can cook Preparing Meltingly Soft and Tender Beef Tendon using 7 ingredients and 12 steps. Here is how you can achieve it.
I always use this method.
Bring it to a boil and rinse it off to start. Recipe by Silvy1978
Ingredients and spices that need to be Take to make Preparing Meltingly Soft and Tender Beef Tendon:
- 400 grams plus Beef tendons
- 1 Water
- 1 1/2 large ○Water
- 50 ml ○Sake
- ○Garlic
- ○Ginger
- ○The green part of a Japanese leek
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
While this is by no means the end all be guide to cooking fast and simple lunches it's excellent food for thought. The expectation is that will get your own creative juices flowing so you are able to prepare excellent lunches for your own family without needing to complete too much heavy cooking in the process.
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