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

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

Prepping beef tendons is hard work, so it's convenient to buy a lot and prep them all at once! Using the pressure cooker will give you really tender, meltingly soft tendons, and meat stock too.

Ingredients: As much as you want

1 kg
The green part of a leek (cut into rough pieces)
2 stalks worth
Ginger (thinly sliced)
3-4 pieces
50 ml


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.

Story Behind this Recipe

Buying tendons in bulk and prepping at the same time makes it easy!