Beef Achilles Tendon Preparation

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In Finland, there doesn’t seem to be a culture that particularly enjoys beef tendon. Sometimes meat for stews contains parts that look like tendon meat, but it’s pricey and it’s a matter of luck whether you can find it or not.
Enjoy Beef Tendon Overseas: Achilles Tendon
I want to enjoy beef tendon abroad. I searched tendon, and I found tendon, but Achilles' tendon! How is the taste? Same as normal tendon?
When I was exploring Asian markets, I found beef Achilles tendon. I bought it and cooked it, and it turned out to be a delicious, tender stew.
Japanese Stewed Beef Achilles Tendon and Nikogori
Stewed beef Achilles tendon is full of collagen. When it cools down, it becomes a "nikogori" texture like jelly.
The preparation is easy if you use a pressure cooker. If you don’t have a pressure cooker, you will have to simmer it in a pot for a long time. It’s going to be a very long process. A pressure cooker is handy in times of need.
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Beef Achilles Tendon Preparation

The Achilles tendon is the thickest and hardest part of the beef tendon. Using a pressure cooker is an efficient way to prepare the collagen-rich and chewy Achilles tendon.
Prep Time 0 mins
Cook Time 1 hr
Servings 1000 g
INGREDIENTS
  • beef achilles tendon (*1) 1000 g
  • water (*2) 1500 mL
  • ginger 50 g
EQUIPMENT
  • pressure pot
INSTRUCTIONS
NOTES
*1
I bought the Achilles tendon at a Thai market. The label was in Chinese, so you can probably find it in Chinese markets as well.
Enjoy Beef Tendon Overseas: Achilles Tendon
I want to enjoy beef tendon abroad. I searched tendon, and I found tendon, but Achilles' tendon! How is the taste? Same as normal tendon?
 
*2
If you reduce the amount of Achilles tendon, do not reduce the amount of water. In a pressure cooker, 200 mL of water will evaporate when heated over medium heat for 10 minutes. 50-60 minutes is a long time to cook, so do not reduce the amount of water to prevent it from burning dry.
 
*3
Before heating, Achilles tendon is very hard and difficult to cut into small pieces. It becomes very soft when heated, so cut it into pieces after heating.
 
*4
I always heat it on high heat until it is pressurized.
 
*5
Depending on the size and condition of the pressure cooker, the heat level will vary. Adjust the heat to a moderate steam sound. If the sound of steam is too weak, the pressure is not sufficiently applied. If steam is spewing out vigorously, there is a possibility that the water has evaporated completely and it will burn dry. Please heat at a moderate heat level that produces a moderate steam sound, not too large or too small.
 
*6
The following is a guideline for pressurization time.
30 minutes: Can be cut with scissors, but is hard to eat.
40 minutes: Soft enough to eat, but still hard and clings to the teeth when chewed.
50 minutes: It becomes quite soft. The hard parts are still chewy.
60 minutes: It becomes soft enough. Even the thickest part of the Achilles tendon can be easily cut with chopsticks.
If you find it too tough, reheat it in a pressure cooker.It takes a lot of time to tenderize the meat while cooking it like normal meat.
I liked the one cooked for 60 minutes the best.
 
*7
After heating, Achilles tendon is very soft, so I recommend lifting it with tongs and cutting it with scissors.
Enjoy Beef Tendon Overseas: Achilles Tendon
I want to enjoy beef tendon abroad. I searched tendon, and I found tendon, but Achilles' tendon! How is the taste? Same as normal tendon?
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