Preparing Meltingly Soft and Tender Beef Tendon

• 400 grams plus Beef tendons
• 1 Water
• 1 1/2 large Water
• 50 ml Sake
• 1 if you have some Garlic
• 1 if you have some Ginger
• 1 if you have some The green part of a Japanese leek

1. This is domestic beef tendon.
2. It costs 98 yen per 100 g. It's so cheap
3. Let's parboil it first!
4. When the water comes to a boil...
5. Rinse it well under running water (hot water if possible)!
6. Repeat Steps 3 and 4 until there's no scum left.
7. I did it 2 times this time.
8. Cut the beef tendon up into bite-sized pieces.
9. Add all the ingredients and heat up the pot again!
10. When it comes to a boil, turn the heat down to low...
11. Cover the pot with a lid!
12. (If you are going to use the cooking water as soup stock, if you cover the pot you'll have a white cloudy soup, and if you keep it uncovered you'll have clear soup.)
13. The meat will be very gelatinous and delicious!
14. It took one and a half hours to get there this time.
15. When the contents of the pot cool down, the surface will be covered with a layer of fat.
16. You can scoop it out or just put a piece of plastic wrap on the surface!
17. When the soup cools down completely, the fat will be stuck to the plastic!
18. Please take a look at"Gum Tang Style Beef Tendon Collagen Soup".
19. Please also take a look at, "Gum Tang Style Beef Tendon Collagen Gukbap" (Soup and Rice).

tendons, water, water, sake, garlic, ginger

Taken from cookpad.com/us/recipes/150646-preparing-meltingly-soft-and-tender-beef-tendon (may not work)