HOME Recipes Winter Feast Special Feature: Beef tendon and radish stew

Stewed beef tendon and radish

The beef tendon used this time was pre-cut into bite-sized pieces, but when boiling the beef normally, it is recommended to boil it as is without cutting it. Beef tendon shrinks differently depending on the part, so if you cut it before boiling it, it may become distorted in size. You can reduce the stew time even more, but by removing the rough heat and then reheating, the flavor will soak in and become tastier.

Japanese food

Meat side dishes

Tamura Takashi

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

Amazon

Cooking time: 150 minutes

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How to make it

Pour hot water into a large pot and add the beef tendon. Boil for about 5 minutes while removing the scum.

Discard the boiling liquid and then transfer to a pressure cooker, add enough hot water to cover, and boil over high heat for about 15 to 20 minutes. Mid-minute heat and boil for another 20 minutes.

Peel the radish thickly and cut into large pieces.

Put the radish in a pot, add the beef tendon from [2] (boil the hot water) and the seasonings from A, and place on high heat.

Wrap the garlic with the skin on and then smash the garlic with a cloth and use a glass bottle or something to crush the garlic.

Put the garlic from [5] in [4], drop it with aluminum foil, cover it, and simmer for about 30 minutes.

Once the radish has become soft, remove the lid, remove the rough heat, and simmer for another hour. Put the bite-sized cuts into pieces in a pot, and when they are cooked quickly, remove from the heat and place on a plate. Add mustard if you like.