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

Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, meltingly tender beef tendons in a pressure cooker (how to prep them). It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Meltingly Tender Beef Tendons in a Pressure Cooker (How to Prep Them) is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Meltingly Tender Beef Tendons in a Pressure Cooker (How to Prep Them) is something which I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook meltingly tender beef tendons in a pressure cooker (how to prep them) using 4 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Meltingly Tender Beef Tendons in a Pressure Cooker (How to Prep Them):
  1. Get 1 kg Tendons
  2. Make ready 2 stalks worth The green part of a leek (cut into rough pieces)
  3. Take 4 pieces Ginger (thinly sliced)
  4. Take 50 ml Sake
Instructions to make Meltingly Tender Beef Tendons in a Pressure Cooker (How to Prep Them):
  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.

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