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Stewed beef tendon

[Beef tendon preparation]

400 g beef tendon

① Boil beef tendon in plenty of water

② When it boils, boil for 2-3 minutes

③ Open it in a colander and wash the beef tendon well

※ Wash the pot as it has lye on it

④ Cook over low heat for 1 hour with plenty of water

⑤ When the heat is removed, chill overnight in the refrigerator

⑥ Remove hardened fat

[Stewed version]

Material

・ 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)

[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" ☺️

2/6 Edited to

私もこの牛すじ煮込みのレシピを試してみて、その美味しさに感動しました。特に下処理の工程で、たっぷりの水で茹でてアクを丁寧に取ることがポイントだと感じます。鍋と牛すじをきれいに洗い、さらに1時間弱火でコトコト煮ることで、臭みが抜けて味が染み込みやすくなります。冷蔵庫で一晩冷やして凝固した脂を取り除く工程も、仕上がりのさっぱり感に大きく影響します。私の場合は脂の量が多かったのでスプーンですくい取り、煮込む際も赤味噌の量を調整して好みの濃さに仕上げました。煮込み部分ではこんにゃくを一口大にちぎって使うと、歯ごたえのアクセントになり満足感がアップします。砂糖と酒、醤油のバランスも絶妙で、煮汁を強火で煮詰める際に味が凝縮されて美味しくなります。逆に煮汁を多めに残すと、あっさりしたスープとしても楽しめるので用途に合わせて調節できるのも魅力です。私は煮崩れやすい食材を避けつつ、赤味噌を使用することでコクを加えました。みりんを入れない点も、このレシピの特徴で、甘さ控えめの家庭的な味わいに仕上がります。調理時間は約2時間ですが、家族の集まりで作った際には「また食べたい」とお褒めの言葉をもらいました。牛すじがとろとろになるまでの手間をかけた分、満足度が高い料理になるので、ぜひ一度チャレンジしてみてください。

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