Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, pressure-cooked beef tendons in thick sauce. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Pressure-Cooked Beef Tendons in Thick Sauce is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Pressure-Cooked Beef Tendons in Thick Sauce is something that I’ve loved my whole life.
Rinse the cooked tendons under cold running tap water. Pressure Cooker Tendon Beef Stew with Tendon and Daikon - Beef brisket, beef tendon, and What is so desirable about beef tendon? Just like the tendon in human, beef tendon is also a flexible but inelastic cord of strong fibrous collagen tissue.
To begin with this particular recipe, we must first prepare a few components. You can have pressure-cooked beef tendons in thick sauce using 12 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Pressure-Cooked Beef Tendons in Thick Sauce:
- Take 500 grams Beef tendons
- Make ready 1/3 Daikon radish
- Make ready 200 grams Lotus root
- Prepare 1 packet Shirataki
- Make ready 1 small piece Kombu for dashi stock
- Prepare 1 tsp Grated ginger
- Prepare 1 dash Green onions or scallions
- Take 3 tbsp Soy sauce
- Make ready 2 tbsp Sugar
- Prepare 1 tbsp Mirin
- Prepare 3 tbsp Sake
- Make ready 200 ml Water
The tendon is often pre-packaged or sold by the piece at the meat counter. Beef tendon has a strong smell and should be thoroughly washed before cooking. I use salt and distilled white vinegar to wash and deodorize the. Beef tendon is commonly served at Cantonese restaurants, where the cut is often stewed alongside daikon.
Instructions to make Pressure-Cooked Beef Tendons in Thick Sauce:
- The ingredients are pictured here. Add the beef tendons to a pot of water, blanch for 15 minutes, then cut into bite-size pieces. Or you could buy pre-blanched beef tendons.
- Thickly cut the daikon radish and the lotus root into quarters. Cut the shirataki into bite-size lengths. Put all the ingredients and seasonings except for the green onions and the ginger into the pressure cooker.
- Heat until the indicator pin on the pressure cooker pops up, then turn the heat to low and simmer for 15 minutes. Turn off the heat. After the pressure cooker cools off, remove the lid and simmer to reduce the sauce. Add the grated ginger.
- Arrange green onions on top and it's ready to be served!
This beef stew uses soy sauce, wine, bay leaves, chili, curry powder, and tomato paste to The beef should be very tender and the soup quite thick. If the soup is not thick enough. Tender beef smothered in sauce and vegetables cooked to perfection. This pressure cooker beef and broccoli recipe one of my Here's an easy pressure cooker beef and broccoli recipe you'll love. Made in my Instant Pot the other night it has a thick flavorful.
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