Preparing Meltingly Soft and Tender Beef Tendon

Preparing Meltingly Soft and Tender Beef Tendon

Let's make cheap beef tendon taste sublime! You can just let it cook on its own, so there's no effort involved!

Ingredients: 2 servings

Beef tendons
400 g plus
a lot
1.5 L
50 ml
if you have some
if you have some
○The green part of a Japanese leek
if you have some


1. This is domestic beef tendon. It costs 98 yen per 100 g. It's so cheap
2. Let's parboil it first!
3. When the water comes to a boil...
4. Rinse it well under running water (hot water if possible)!
5. Repeat Steps 3 and 4 until there's no scum left. I did it 2 times this time.
6. Cut the beef tendon up into bite-sized pieces.
7. Add all the ○ ingredients and heat up the pot again! When it comes to a boil, turn the heat down to low...
8. 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.)
9. The meat will be very gelatinous and delicious! It took one and a half hours to get there this time.
10. 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!
11. Please take a look at (Recipe ID: 1776823) "Gum Tang Style Beef Tendon Collagen Soup".
12. Please also take a look at (Recipe ID: 1820016), "Gum Tang Style Beef Tendon Collagen Gukbap" (Soup and Rice).

Story Behind this Recipe

I always use this method.