Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, Pressure-Cooked Beef Tendons in Thick Sauce. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Pressure-Cooked Beef Tendons in Thick Sauce is one of the most popular of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Pressure-Cooked Beef Tendons in Thick Sauce is something which I have loved my entire life.
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 have to 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 cook 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 Prepare to make Pressure-Cooked Beef Tendons in Thick Sauce:
- 500 grams Beef tendons
- 1/3 Daikon radish
- 200 grams Lotus root
- 1 packet Shirataki
- 1 small piece Kombu for dashi stock
- 1 tsp Grated ginger
- 1 dash Green onions or scallions
- 3 tbsp Soy sauce
- 2 tbsp Sugar
- 1 tbsp Mirin
- 3 tbsp Sake
- 200 ml Water
Steps to make to make Pressure-Cooked Beef Tendons in Thick Sauce
- 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.
- 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.
- 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.
- Arrange green onions on top and it's ready to be served!
As your experience as well as confidence grows, you will discover that you have a lot more natural control over your diet plan and adapt your diet to your individual tastes with time. Whether you wish to offer a dish that makes use of fewer or more components or is a little essentially hot, you can make basic changes to attain this objective. To put it simply, begin making your recipes on time. As for standard food preparation abilities for beginners you do not need to discover them but just if you understand some basic food preparation techniques.
This isn’t a complete overview to quick and also simple lunch dishes yet its excellent food for thought. Ideally this will certainly get your innovative juices flowing so you can prepare scrumptious meals for your household without doing way too many heavy meals on your trip.
So that’s going to wrap this up for this special food Recipe of Award-winning Pressure-Cooked Beef Tendons in Thick Sauce. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!