Step-by-Step Guide to Prepare Quick Preparing Meltingly Soft and Tender Beef Tendon

Preparing Meltingly Soft and Tender Beef Tendon.

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, preparing meltingly soft and tender beef tendon. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.

Preparing Meltingly Soft and Tender Beef Tendon is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They're nice and they look wonderful. Preparing Meltingly Soft and Tender Beef Tendon is something which I've loved my whole life.

To begin with this particular recipe, we have to first 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 that.

The ingredients needed to make Preparing Meltingly Soft and Tender Beef Tendon:

1. {Take 400 grams of plus Beef tendons.
2. {Prepare 1 of Water.
3. {Get 1 1/2 large of ○Water.
4. {Prepare 50 ml of ○Sake.
5. {Take of ○Garlic.
6. {Make ready of ○Ginger.
7. {Make ready of ○The green part of a Japanese leek.

Steps to make Preparing Meltingly Soft and Tender Beef Tendon:

1. This is domestic beef tendon. It costs 98 yen per 100 g. It's so cheap.
2. Let's parboil it first!.
3. When the water comes to a boil....
4. Rinse it well under running water (hot water if possible)!.
5. Repeat Steps 3 and 4 until there's no scum left. I did it 2 times this time..
6. Cut the beef tendon up into bite-sized pieces..
7. Add all the ○ ingredients and heat up the pot again! When it comes to a boil, turn the heat down to low....
8. 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.).
9. The meat will be very gelatinous and delicious! It took one and a half hours to get there this time..
10. 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!.
11. Please take a look at"Gum Tang Style Beef Tendon Collagen Soup". https://cookpad.com/us/recipes/158231-beef-tendon-gumtang-collagen-soup.
12. 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.

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