Recipe of Perfect Pressure-Cooked Beef Tendons in Thick Sauce

Hey everyone, hope you're having an incredible day today. Today, we're going to make a distinctive dish, Recipe of Speedy Pressure-Cooked Beef Tendons in Thick Sauce. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Pressure-Cooked Beef Tendons in Thick Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pressure-Cooked Beef Tendons in Thick Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pressure-Cooked Beef Tendons in Thick Sauce is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few components. You can have Pressure-Cooked Beef Tendons in Thick Sauce using 12 ingredients and 4 steps. Here is how you can achieve that.

I created this recipe through trial-and-error for my eldest son, who loves simmered beef tendons. This recipe is also delicious with bamboo shoots. When you get to Step 3, you can add a little more soy sauce if the flavor isn't concentrated enough. If you want to eat the piece of kombu, take it out during Step 3 and cut it into bite-size pieces. Recipe by Penginpenta

Ingredients and spices that need to be Take to make Pressure-Cooked Beef Tendons in Thick Sauce:

1. 500 grams Beef tendons
2. 1/3 Daikon radish
3. 200 grams Lotus root
4. 1 packet Shirataki
5. 1 small piece Kombu for dashi stock
6. 1 tsp Grated ginger
7. 1 dash Green onions or scallions
8. 3 tbsp Soy sauce
9. 2 tbsp Sugar
10. 1 tbsp Mirin
11. 3 tbsp Sake
12. 200 ml Water

Instructions to make to make Pressure-Cooked Beef Tendons in Thick Sauce

1. 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.
2. 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.
3. 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.
4. Arrange green onions on top and it's ready to be served!

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So that is going to wrap this up for this exceptional food Recipe of Any-night-of-the-week Pressure-Cooked Beef Tendons in Thick Sauce. Thanks so much for reading. I am confident that you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!