Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, meltingly tender beef tendons and daikon radish. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Meltingly Tender Beef Tendons and Daikon Radish is one of the most favored of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Meltingly Tender Beef Tendons and Daikon Radish is something that I have loved my whole life. They are nice and they look wonderful.
The key is to skim off the scum diligently. Daikon generally pairs well with beef and benefits from soaking up the flavours of a meat. If you can pierce through the tendon without difficulty, then you know it will be easy to cut up.
To begin with this particular recipe, we have to first prepare a few components. You can have meltingly tender beef tendons and daikon radish using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Meltingly Tender Beef Tendons and Daikon Radish:
- Get 300 grams Beef tendons
- Make ready 15 cm Daikon radish
- Take 1 block Konnyaku
- Get 200 ml Water
- Make ready 1 tbsp Red miso
- Get 2 tbsp Sugar
- Prepare 1 tbsp Soy sauce
- Prepare 1 tbsp Sake
- Take 1 tbsp Mirin
- Prepare 1 Finely juliennned ginger
The Instant Pot helps tenderize that tough cut of meat in much less time, which is key when you're looking for a comfort food dinner and may not have. Beef brisket, beef tendon, and daikon are pressured cooked in spices and seasonings. Save so much time by pressure cooking to make this beef We love to order beef tendon and daikon stew when we go for a dim sum. The Cantonese style of beef tendon stew is usually with the soup slightly thickened.
Instructions to make Meltingly Tender Beef Tendons and Daikon Radish:
- Boil the beef tendons for 20-30 minutes.
- The key is to skim off the scum diligently. Let the beef tendons cool down, then rinse under running water and cut into bite sizes.
- Peel the daikon radish rather thickly and cut into 2 cm cubes. Parboil briefly. Cut the konnyaku into bite sized pieces and parboil.
- Put the beef tendons, daikon radish, and konnyaku in a pressure cooker with the seasonings and ginger. Mix well.
- Lock the lid and bring up to pressure over high heat. When it reaches pressure, turn the heat down to low and cook for 5 minutes, then turn off the heat. If you are using a regular pan, simmer over medium heat for 1 hour.
- Leave the pan or pressure cooker to cool down naturally. If you let it cool down once, the flavors will permeate the ingredients.
After peeling, cut the Daikon into. Cantonese style beef brisket with daikon radish cooked with spices in a pressure cooker. To make the brisket and tendon tender, a pressure cooker is perfect and shortens the cooking time. A slow cooker works fine as well, but needs much more time. This Chinese Beef Brisket Stew with Beef Tendon & Daikon (Chinese: 柱侯蘿蔔牛筋腩) is yet another classic Cantonese favorite!
So that is going to wrap it up for this special food meltingly tender beef tendons and daikon radish recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
