Tender Beef Tendons (No Need for a Pressure Cooker)

1. 1

   Boil water and the beef in a pot.

2. 2

   A lot of scum will come out of the beef, so discard the water and wash the beef.

3. 3

   Repeat this parboiling and washing procedure 3-4 times.

4. 4

   Cut up the beef, and put it into the pan with enough water to cover.

5. 5

   Bring to a boil over high heat.

6. 6

   When the water is bubbling, add the ingredients and the ginger.

7. 7

   When the water comes to a boil, turn the heat down low and cover with a lid or a sheet of aluminium foil on top of the simmering liquid (otoshibuta).

8. 8

   Simmer over low heat until the beef is tender (3-4 hours).

9. 9

   If the liquid cooks down too much, add sake.

10. 10

    Serve the beef with chopped green onions and ichimi spice!

* Per serving · 4 servings · Values may vary.