Recipe of Favorite Meltingly Tender Beef Tendons in a Pressure Cooker (How to Prep Them)

Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to make a special dish, meltingly tender beef tendons in a pressure cooker (how to prep them). One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Meltingly Tender Beef Tendons in a Pressure Cooker (How to Prep Them) is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Meltingly Tender Beef Tendons in a Pressure Cooker (How to Prep Them) is something that I have loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can cook meltingly tender beef tendons in a pressure cooker (how to prep them) using 4 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Meltingly Tender Beef Tendons in a Pressure Cooker (How to Prep Them):

1. Make ready 1 kg Tendons
2. Prepare 2 stalks worth The green part of a leek (cut into rough pieces)
3. Prepare 4 pieces Ginger (thinly sliced)
4. Make ready 50 ml Sake

Steps to make Meltingly Tender Beef Tendons in a Pressure Cooker (How to Prep Them):

1. Cut the tendons into 3 cm pieces and put into a strainer. Wash well and drain.
2. Put plenty of water in a pot and bring to a boil. Add the tendons from Step 1and boil for about 3 minutes. Strain.
3. Boil plenty of water in the pressure cooker and add leeks, ginger, sake, and tendons. When it comes to a boil, remove the scum.
4. After removing the scum, cover with a lid and when the pressure indicator comes up, let it cook for 20 minutes. Let the pressure release naturally until the pressure indicator drops.
5. Use a ladle to remove any fat floating on the top. Divide the meat into small portions, wrap in plastic wrap and freeze.
6. The resulting soup is a very nutritious beef broth. You can also divide this broth into small portions and freeze it to use later in recipes like curry, simmered dishes, or soup.

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