beef tendon

Pressure cooked in savory Japanese seasonings, this Japanese Beef Tendon Stew (Gyusuji Nikomi) is incredibly flavorful and literally melts&nbsp;in your mouth.&nbsp;

Japanese Beef Tendon Stew

beef

green onions/scallions ((use green part and white part separately))

ginger

oz daikon radish ((3", 7.6 cm))

½ gobo (burdock root) ((2.1 oz, 60 g))

oz konnyaku (konjac) ((⅔ of the block))

salt

dashi (Japanese soup stock; click to learn more)

soy sauce

Tbsp sake

Tbsp sugar

Tbsp miso

Gather all the ingredients.

Add the rinsed beef tendon and 4 cups water (Add more to cover the tendon, if necessary) in the Instant Pot.

Press the “Sauté” button and change to your setting to “More” by pressing the “Adjust” button.

Once boiling, press the “Keep Warm/Cancel” button on the Instant Pot to stop cooking. Take out the inner pot and discard the water.

Put the inner pot with the tendons back in the Instant Pot and add 4 cups water.

Peel the ginger skin with the back of the knife or spoon and cut into thin slices. Cut the green onions in half, reserving the white bottom part.

In the Instant Pot, add the sliced ginger and green part of the green onions.

Cover and lock the lid. Press the “Manual” button on the Instant Pot. Set HIGH pressure for 30 minutes by pressing “+ (plus)” or “- (minus)” button to change the cooking time. Make sure the steam release handle points at “Sealing” and not “Venting”. The float valve goes up when pressurized. [For stovetop cooking, bring the water to boil and lower the heat to simmer and cook for 3 hours.]

Using a spoon to cut the konnyaku into bite-size pieces.

Sprinkle ½ tsp kosher salt over konnyaku and rub with your hands. Salt helps konnyaku release some unwanted smell and then absorb flavors later on.

Bring water to boil and cook the konnyaku for 5 minutes.

Peel and cut daikon into ½ inch quarters.

Using the back of the knife, remove the thin layer of gobo skin (do not peel: flavors of gobo is right under the skin).  Then diagonally cut gobo into ⅛ inch (3 mm) slices. Soak in water to prevent it from changing colors.

When it’s finished cooking, the Instant Pot will switch automatically to the “Keep Warm” mode. Let the pressure release naturally, about 15-20 minutes. Open the lid and take out the inner pot.

Drain the cooking liquid and rinse under warm water.

Rinse every&nbsp;part of the tendons with warm water. Drain well and cut the tendons into small pieces. Put them in a bowl and set aside.

Quickly rinse and dry the inner pot and place it back in the Instant Pot. Add 2 cups dashi, 3 Tbsp sugar, and 3 Tbsp sake in the pot.

Add 4 Tbsp soy sauce and 2 Tbsp miso, and mix well together.

Put the cleaned beef tendons and mix together with the sauce.

Cover and lock the lid. Press the “Manual” button on the Instant Pot. Set HIGH pressure for 10 minutes by pressing “- (minus)” button to change the cooking time.  Make sure the steam release handle points at “Sealing” and not “Venting”. The float valve goes up when pressurized. [For stovetop cooking, bring the sauce to boil and lower the heat to simmer and cook for 1 hour.]

When it’s finished cooking, the Instant Pot will switch automatically to the “Keep Warm” mode. Let the pressure release naturally for 15-20 minutes or proceed with the quick release by turning the steam release handle to the “venting” position to let steam out until the float valve drops down. Hold a kitchen towel and do not place your hand or face over steam release valve.

Add the konnyaku, daikon, and gobo.

Cover and lock the lid. Press the “Manual” button on the Instant Pot. Set HIGH pressure for 10 minutes. Make sure the steam release handle points at “Sealing” and not “Venting”. The float valve goes up when pressurized. [For stovetop cooking, bring the sauce to boil and lower the heat to simmer, and cook for 1 hour.]

When it’s finished cooking, the Instant Pot will switch automatically to the “Keep Warm” mode. Let the pressure release naturally for 15-20 minutes.

Chop reserved half green onions into thin rounds. Serve the beef tendon stews in a bowl and garnish with green onion.  Serve warm.

Prep Ingredients while Pressure Cooking

You can store the leftovers in an airtight container and store in the refrigerator for up to 3 days. I don&#039;t recommend freezing as konnyaku will change the texture.

To Store

https://www.youtube.com/watch?v=ngwsJ4oTDb4

Pressure cooked in savory Japanese seasonings, this Japanese Beef Tendon Stew (Gyusuji Nikomi) is incredibly flavorful and literally melts in your mouth. 

RECIPE starts ▶ 00:37

PRINT RECIPE ▶ http://bit.ly/JapaneseBeefTendonStew

If you don't have an Instant Pot, please check my blog post for the alternative method.

Prep Time: 30 mins
Cook Time: 2 hrs 25 minutes
Servings: 4 (appetizer/side)

INGREDIENTS

1 lb beef tendon (454 g) (rinsed well)
3 green onions/scallions (use green part and white part separately)
1 knob ginger
3 inch daikon radish
½ gobo (burdock root)
6 oz konnyaku (konjac) (170 g, 2/3 of the block)
½ tsp kosher salt (for konnyaku)

- Seasonings -
2 cups dashi
4 Tbsp soy sauce
3 Tbsp sake
3 Tbsp sugar
2 Tbsp miso

INSTRUCTIONS with step-by-step pics ▶ http://bit.ly/JapaneseBeefTendonStew

#instantpot #beeftendon #gyusuji #justonecookbook


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Instant Pot Japanese Beef Tendon Stew (Gyusuji Nikomi) (Recipe) 牛筋煮込みの作り方 (レシピ)

Instant Pot Japanese Beef Tendon Stew (Gyusuji Nikomi) (Recipe) 牛筋煮込みの作り方 (レシピ)

Make this Popular Classic Hong Kong Comfort Food:&nbsp;Instant Pot Chinese Beef Stew&nbsp;aka Chinese Beef Brisket Stew with Beef Tendon &amp; Daikon (Chinese: 柱侯蘿蔔牛筋腩). Easy dinner your family will enjoy! :)

Instant Pot Chinese Beef Stew

(454 grams) beef tendons (Chinese: 牛筋)

- 1.5 pound (600 grams) large daikon

(20 grams) sliced ginger (, crushed)

(26 grams) garlic cloves (, crushed)

(12 grams) shallot (, chopped)

green onions

Salt

stock

Shaoxing wine

(45 milliliters) chu hou paste (Chinese: 柱侯醬)

(15 milliliters) regular soy sauce

(15 milliliters) dark soy sauce ((for color))

(12 milliliters) oyster sauce

(3 grams) star anise

(10 grams) rock sugar or white sugar

(2 grams) small piece chenpi (dried mandarin peel

(27 grams) cornstarch

(60 milliliters) cold water

Prepare Ingredients:Prepare Chenpi: Rehydrate the chenpi by soaking it with cold water for 15 minutes. Use a spoon to scrub off chenpi's white bitter part.Prepare Beef Tendons: For uncooked beef tendons - pressure cook tendons with a cup of cold water in Instant Pot at High Pressure for 1 hour &amp; 15 minutes + Natural Release. Discard the cooking liquid. Rinse the cooked tendons under cold running tap water. Cut tendons into smaller pieces, then remove some of the fat if desired.*Pro Tip: Try to buy pre-cooked beef tendons to simplify the cooking process. Both chenpi or tendons are optional. So omit if you can't find them.

Brown Beef Finger Meat: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Pat dry the beef finger meat. Drizzle the inner pot with 1 tbsp peanut oil or olive oil. Then, brown 2 sides of the beef for 3 minutes per side in Instant Pot (may have to brown in two separate batches). Set aside browned beef.

Saute Ginger &amp; Garlic: Add crushed garlic cloves, sliced ginger, chopped shallot, and white part of green onions in Instant Pot. Saute until fragrant (~2 mins). While the ginger and garlic are being sauteed, quickly cut the beef into stew-size pieces.

Deglaze: Add pre-cooked tendon pieces and browned beef pieces (with all the meat juices) in Instant Pot. Give it a few quick mixes. Pour in 1 tbsp Shaoxing wine (or dry sherry wine/water) and completely deglaze the bottom of the pot.

Make Chu Hou Sauce: Add 3 tbsp (45ml) chu hou paste, 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) dark soy sauce, 2 tsp (12ml) oyster sauce, 3 star anises, 2 tsp (10g) rock sugar or white sugar, and a piece of chenpi in Instant Pot. Give it a quick mix so all the ingredients are infused with the paste. Add in daikon chunks, 1 cup (250ml) unsalted chicken stock, and a pinch of salt. Give it another quick mix. Ensure all the beef are partially submerged into the sauce.

Pressure Cook Chinese Beef Stew:Option 1 - Super Soft Daikon: Pressure Cook at High Pressure for 25 minutes (beef with some chew) - 32 minutes (melt-in-your-mouth beef), then 15 minutes Natural Release.Option 2 - Perfectly Cooked Daikon: Pressure Cook at High Pressure for 10 minutes + Quick Release to set aside the Daikon; then Pressure Cook at High Pressure for 12 minutes (beef with some chew) - 18 minutes (melt-in-your-mouth beef) + 15 minutes Natural Release.

Thicken &amp; Season: Bring the beef stew sauce to a simmer with the "Saute" button. In a small mixing bowl, mix cornstarch with water, then mix it in one third at a time until desired thickness. Taste and adjust seasoning by adding more salt. For reference, we added 2 large pinches of salt in the end.

Serve: Add beef finger meat, beef tendons, and daikon to a serving bowl. Drizzle with the yummy flavorsome chu hou sauce. Enjoy!~ :)

Hello Fall! It&#8217;s getting cold and rainy here in the PNW, so what&#8217;s the soup I&#8217;ve been craving lately? Beef tendon soup!&hellip;

Beef Tendon Soup: Nqaj nyuj Leeg Hau 

oz (350 grams) smoked beef (sliced)

oz sliced beef skin (precooked) [optional]

lemongrass (smashed) and leaf

galangal

kaffir lime leaf

Canned banana flower

bamboo shoots (10 ounces drained or 280 grams) (rinsed & sliced)

½ lb oyster mushroom (sliced)

oz Wood Ear mushroom

silk squash

Thai green eggplant (1lb) (quartered)

onions

tsp red curry sauce

wonton seasoning

chili peppers (sliced)

water

To thicken: ¼ cups short grain sticky rice soaked

Optional ingredients: Yardlong bean, quail eggs, bean curds, dill, basil, etc

https://www.youtube.com/watch?v=https://youtu.be/F9KJ-PuS4Vk

A traditional Vietnamese beef stew, is made with tender beef, carrots, and aromatic spices in a savory tomato broth. Enjoy it with rice, a baguette, or noodles.

Vietnamese Beef Stew (Bò Kho)

lbs beef (boneless beef chuck, see notes)

red curry powder

sea salt

cane sugar

chicken bouillon powder (optional)

MSG (optional)

garlic

shallots

lb carrots (3 whole)

lemongrass

vegetable oil oil

tomato paste

oz coconut soda

cinnamon stick (cassia bark)

star anise

fish sauce

Cilantro

Thai Basil

Lime, salt and pepper dipping sauce

Prepare beef and aromatics

Cut away excess fat from the beef chuck then slice beef into 1&#8243; to 1-½” cubes. Peel the carrots and cut them into the same size chunks as the beef. Discard the lemongrass leafy tops, if any. Cut the lemongrass stalk into 4&#8243; segments. Smash the stalks with a mallet or something heavy to release their aroma and flavor. Slice the ginger into thick coins and give each coin a gentle smash.

Marinate

Add beef cubes to a medium bowl and marinate with red curry powder, salt, sugar, chicken bouillon powder, MSG, garlic, and shallots for at least 30 minutes, or overnight in the fridge for better results.

Pan fry

To the bottom of a large pot with a lid, add oil and heat on medium-high. Add beef. Pan fry until you get color on all sides (about 5 minutes). Clear the center. Add the lemongrass and ginger slices. Pan fry for about one minute.

Braise

Stir in tomato paste. Add coconut soda, and water. Braise with the lid on for 1-½ hours on low heat.

Add carrots, cinnamon stick and whole star anise

Continue cooking with a covered lid on a low simmer until carrots are chopstick-tender (about more 30 minutes). If the liquid is evaporating off too much, add a bit more water. Discard the lemongrass, ginger slices, cinnamon stick and star anise.

Season broth to taste

with a bit of fish sauce and light soy sauce.

Finish

Garnish with cilantro or Thai basil. Serve with toasted French baguettes or steamed white rice and optional dipping sauce. If making this with rice noodles, add a bit more hot water to the stew to make it soupier. Season the broth with additional fish sauce and soy sauce, if needed.

First time making this dish and it is a keeper.
I had daikon and parsnip in the refrigerator so they went into the dish along with the carrots.
The broth i added an extra star anise because i love that flavor.

Going to go through more of your recipes and get a shopping list together.

https://www.youtube.com/watch?v=v0QMhWOwau0

A traditional Vietnamese beef stew, Bò Kho is hearty and full of flavor. It’s perfect for a comforting and satisfying meal any day, but particularly nice on a cold day. It is made with tender beef chuck, aromatic spices, and carrots, all slow-cooked to perfection in a savory tomato-based broth. Enjoy this dish with steamed rice, a toasty baguette, or noodles.

Full recipe: https://www.vickypham.com/blog/vietnamese-beef-stew-bo-kho

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#Vietnamesefood #VietnameseCuisine #recipe #vietnamese #Asianfood #bokho #stew #beefstew #beef

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Top 4 beef tendon recipes from across the web

The most viewed beef tendon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Japanese Beef Tendon Stew

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Beef Tendon Soup: Nqaj nyuj Leeg Ha...

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The most viewed beef tendon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine