Preparing Meltingly Soft and Tender Beef Tendon

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   ["This is domestic beef tendon.", "It costs 98 yen per 100 g. It's so cheap", "Let's parboil it first!", "When the water comes to a boil...", "Rinse it well under running water (hot water if possible)!", "Repeat Steps 3 and 4 until there's no scum left.", "I did it 2 times this time.", "Cut the beef tendon up into bite-sized pieces.", "Add all the ingredients and heat up the pot again!", "When it comes to a boil, turn the heat down to low...", "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.)", "The meat will be very gelatinous and delicious!", "It took one and a half hours to get there this time.", "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!", "Please take a look at""Gum Tang Style Beef Tendon Collagen Soup"".", "Please also take a look at, ""Gum Tang Style Beef Tendon Collagen Gukbap"" (Soup and Rice)."]

* Per serving · 4 servings · Values may vary.

No additional tips available.