Spicy Beef Tendon

Ingredients to put in the pressure cooker :

1 kg beef tendons sliced

6 Tablespoons soy sauce

2 Tablespoons oyster sauce

1 Tablespoon sugar

1 Tablespoon pepper

100ml Sake/Chinese cooking wine

8 cups of water

6 garlic cloves sliced

1 large knob ginger sliced

8 bunch of leeks (green part)

3-5 dried chillies (options) chopped

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Sauce Ingredients :

1 Tablespoon Gochujang (Korean chilli paste)

1 Tablespoon Sriracha sauce

2 Tablespoons oyster sauce

1 Tablespoon honey

300ml tendon broth

**Beef tendons can be purchased at an Asian butcher in Sydney. I often buy frozen beef tendons that have been cut up and processed cleanly at the Asian grocery “Miracle” in World Square City.

Put beef tendon and plenty of water in a large pot and heat over high heat. When it boils, reduce to medium heat and boil for 10 minutes, then put in a colander and wash it well.

大きめのお鍋に牛筋とたっぷりのお水を入れ強火にかける。沸騰したら中火にして10分程茹でてからザルにあげ、良く洗う。

Chop the ingredients and put them in a pressure cooker with the well-rinsed beef tendon. (If no pressure cooker then slow cook for 4 hours)

煮込む材料を用意して、良く洗い流した牛筋と一緒に圧力鍋に入れる。(圧力鍋を使用しない場合は、弱火でじっくり4時間程煮込む)

Cook for 25 minutes in a pressure cooker. When the tendon is soft, let it cool and let it sit in the refrigerator overnight to bring out the fat in the soup.

圧力鍋をお肉用25分間の設定にしてスイッチオン。牛筋が柔らかく出来上がったら冷まして、冷蔵庫に一晩寝かせてスープの脂肪を浮き出させる。

Use a spatula to remove all the fat. Make sauce. Reheat the soup and use colander to separate the beef tendons.

浮き上がった脂肪はヘラを使って全て取り除く。タレを作る。スープを温め直して牛筋とスープに分ける。

Put the beef tendon in a frying pan, add the sauce and 300ml of soup, and simmer on medium heat for 10 minutes and done.

フライパンに牛筋を入れ、タレとスープ300mlを加え、中火で10分程煮込んで出来上がり。

**The remaining soup contains plenty of collagen and nutrients, so it is recommended that you do not throw it away and freeze it for later use in soups and other dishes.

**残ったスープにはたっぷりのコラーゲンと栄養素が入っているので、捨てないで冷凍して後でスープや他の料理に使うのがお勧めです。