Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, pressure-cooked beef tendons in thick sauce. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Pressure-Cooked Beef Tendons in Thick Sauce is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Pressure-Cooked Beef Tendons in Thick Sauce is something which I’ve loved my entire life. They’re fine and they look wonderful.
Rinse the cooked tendons under cold running tap water. Beef brisket, beef tendon, and daikon are pressured cooked in spices and seasonings. Save so much time by pressure cooking to make this beef stew We love to order beef tendon and daikon stew when we go for a dim sum.
To get started with this recipe, we must prepare a few components. You can have pressure-cooked beef tendons in thick sauce using 12 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Pressure-Cooked Beef Tendons in Thick Sauce:
- Get 500 grams Beef tendons
- Make ready 1/3 Daikon radish
- Make ready 200 grams Lotus root
- Get 1 packet Shirataki
- Get 1 small piece Kombu for dashi stock
- Take 1 tsp Grated ginger
- Get 1 dash Green onions or scallions
- Get 3 tbsp Soy sauce
- Get 2 tbsp Sugar
- Prepare 1 tbsp Mirin
- Prepare 3 tbsp Sake
- Get 200 ml Water
I use salt and distilled white vinegar to wash and deodorize the. Pressure cooked in savory Japanese seasonings, this Japanese Beef Tendon Stew (Gyusuji Nikomi) is incredibly flavorful and literally melts in your mouth. Beef tendon may not be a common ingredient in Western cultures, but it is loved for its luxurious textures and health benefits in Japanese and many. With a pressure cooker, what used to take forever can now we done in a fraction of the time, making beef stock a realistic option for home Making beef stock is traditionally a time-consuming affair, requiring hours upon hours of simmering.
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!
Beef tendon is commonly served at Cantonese restaurants, where the cut is often stewed alongside daikon. Tendon, however, is my favorite cut to use with the dressing—after a long cooking time, the tissue is particularly adept at absorbing the flavors of the vinegar and soy sauce. Beef tendon, the connective collagen that connects muscle to bone, is most commonly used in Vietnamese and Cantonese cuisine. The easiest and quickest pressure cooker curry beef stew recipe that yields the best results. Simply dump everything into the pot and you'll have melt-in-your-mouth beef smothered in a rich, thick sauce.
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