Tender Beef Tendons (No Need for a Pressure Cooker)

Tender Beef Tendons (No Need for a Pressure Cooker)

Sweet and savory beef tendons simmered til tender.
Great to use in all kinds of dishes such as curry, udon noodle soup, and more.

Ingredients: 5 servings

Beef tendons
400 g
☆Soy sauce
5 tablespoons
5 tablespoons
5 tablespoons
2 teaspoons
Ginger (thinly sliced)
2 knobs
Green onions (chopped)
to taste
Ichimi spice (chili pepper powder)
to taste


1. Boil water and the beef in a pot. A lot of scum will come out of the beef, so discard the water and wash the beef. Repeat this parboiling and washing procedure 3-4 times.
2. Cut up the beef, and put it into the pan with enough water to cover. Bring to a boil over high heat. When the water is bubbling, add the ☆ ingredients and the ginger.
3. 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). Simmer over low heat until the beef is tender (3-4 hours). If the liquid cooks down too much, add sake. Serve the beef with chopped green onions and ichimi spice!

Story Behind this Recipe

Our whole family loves beef tendon!