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

1. 1

   Cut the tendons into 3 cm pieces and put into a strainer.

2. 2

   Wash well and drain.

3. 3

   Put plenty of water in a pot and bring to a boil.

4. 4

   Add the tendons from Step 1and boil for about 3 minutes.

5. 5

   Strain.

6. 6

   Boil plenty of water in the pressure cooker and add leeks, ginger, sake, and tendons.

7. 7

   When it comes to a boil, remove the scum.

8. 8

   After removing the scum, cover with a lid and when the pressure indicator comes up, let it cook for 20 minutes.

9. 9

   Let the pressure release naturally until the pressure indicator drops.

10. 10

    Use a ladle to remove any fat floating on the top.

11. 11

    Divide the meat into small portions, wrap in plastic wrap and freeze.

12. 12

    The resulting soup is a very nutritious beef broth.

13. 13

    You can also divide this broth into small portions and freeze it to use later in recipes like curry, simmered dishes, or soup.

* Per serving · 4 servings · Values may vary.

No additional tips available.