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Stewed beef tendon

Please refer to the previous post for the preparation method

[Materials]

・ 400 g beef tendon

· Boiled juice 800cc (roughly OK)

・ 1 piece of konjac

・ Sugar tablespoon 3

・ Liquor tablespoon 3

· Soy sauce tablespoon 3

· Red miso tablespoon 2 ~ 3 (OK with your miso)

Green onions to taste

[How to make]

① Use boiled beef tendon soup

If it's not enough, add more water

Since it is boiled down, the amount is about to be covered and it is OK

② Tear the konjac into bite-sized pieces

③ Wash the konjac and put it in the beef tendon

④ Add seasoning

⑤ Cover and simmer over low heat for 1 hour.

⑥ After boiling for 1 hour, remove the drop lid and simmer over high heat until the broth is halved

※ If you want to enjoy it with the soup, it is delicious even if you do not boil it down

The beef tendon is "boiled for 1 hour ➕ seasoned for 1 hour = 2 hours in total" ☺️

1/27 Edited to

牛すじ煮込みは、下茹でと味付けを合わせて約2時間でとろとろに仕上がるのが最大の魅力です。私もこのレシピを試してみたところ、牛すじの旨味が赤味噌のコクと相まって、想像以上に深い味わいになりました。特にこんにゃくを一口大にちぎり、丁寧に洗ってから加えるひと手間が、臭みを抑え食感のアクセントにもなります。茹で汁をたっぷり使うことで、牛すじの味わいを逃さず煮込めるのも嬉しいポイント。もし茹で汁が足りなければ水で足しても大丈夫です。煮詰める際は、落とし蓋をした弱火でじっくり1時間煮込み、その後強火にして煮汁が半分になるまで煮詰めると、濃厚でとろっとした食感が楽しめます。あっさり派の方は煮詰めずに汁ごといただくのもおすすめです。また、味噌は赤味噌を使うことでまろやかになり、酒や砂糖、醤油で調整する調味料のバランスが絶妙です。ネギなど好みの薬味を加えれば、風味豊かで食欲をそそる一品に仕上がります。元お弁当屋さんの知恵が詰まったこのレシピは、家庭で手軽に作れるのでぜひ試してみてください。温かいご飯に合うので冬の季節にもピッタリです。

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