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Beef Tendon Stew - Recipe Video

A simple and easy to understand recipe video shows how to make Beef Tendon Stew.
This is a recipe for beef tendon stew. Demi-glace sauce goes well with slowly simmered beef tendon. Adding vegetables of your choice broadens the arrangement, so you should definitely give it a try!
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Cook time

180 minutes

Ingredients
2 servings

  • Beef tendon
    300 g
  • Water
    1000 ml
  • Water
    2000 ml
  • Green part of Japanese leek
    1
  • Ginger
    40 g
  • Potato
    1
  • Onion
    1/2
  • Carrot
    50 g
  • Cake flour (Pastry flour)
    1 tbsp
  • Sauce
  • Tomato juice
    200 ml
  • Red wine
    100 ml
  • Demi-glace sauce
    290 g
  • (A)Ketchup
    1 tbsp
  • (A)Japanese worcestershire sauce
    1 tbsp
  • (A)Granulated Japanese consomme soup stock
    1 tsp
  • (A)Salt and pepper mix
    1/4 tsp
  • Salted butter
    10 g
  • Toppings
  • Whipping cream (Heavy cream)
    2 tsp
  • Parsley
    as needed

How to make

  1. Prepare. Peel the potato and remove the potato eyes. Peel the carrot. Chop parsley.
  2. 1. Cut the green part of Japanese leek in half. Cut the ginger in half with the skin on.
  3. 2. Cut the potato in half. Cut the onion into 4 equal wedges. Cut the carrot into 4 equal pieces lengthwise and chamfer.
  4. 3. Add the water for boiling and beef tendon to a pot, bring to a boil over medium heat, and boil for about 5 minutes while removing the scum. Remove from heat, discard the water in the pot, rinse with running water, and drain.
  5. 4. Put Step 3, water for par-boiling, and Step 1 in a separate pot, cover with a lid, bring to a boil over medium heat, and boil over low heat for about 1 hour. Scoop 500 ml (2 cups + 2tsp) of cooking water and keep, remove green part of the Japanese leek and ginger, remove from the heat, and drain.
  6. 5. Cut Step 4 beef tendon into bite-sized pieces.
  7. 6. Place Step 4 cooking water, tomato juice, red wine, and Step 5 in a separate pot over medium heat, bring to a boil, cover with a lid, reduce heat to low, and simmer for about 1 hour, while stirring occasionally.
  8. 7. Melt salted butter in a pan over medium heat, add Step 2, and stir-fry for about 3 minutes until the oil is absorbed. Sift in cake flour (pastry flour), mix until it's no longer powdery, and remove from the heat.
  9. 8. Remove the lid from Step 6, and when beef tendon is tender, add demi-glace sauce, ingredient (A) and Step 7, cover with a lid, and simmer over low heat for about 20 minutes, stirring occasionally until the potato is soft, then remove from the heat.
  10. 9. Serve in a bowl, drizzle heavy cream, sprinkle with parsley, and it's ready to serve.

Tips for cooking

Please adjust the amount of salt and pepper mix to your liking. By lightly stir-frying the vegetables in salted butter, the vegetables cook through easily and the sauce becomes richer. As not to burn when simmering, simmer slowly over low heat while stirring occasionally. This recipe uses red wine. Depending on the heating condition, alcohol may contain, so please be careful if you are a child, can't drink much alcohol, pregnant, or breastfeeding. Also, please refrain from consuming alcohol when you're driving, playing sports, or taking a bath.

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