Japanese Stewed Beef Achilles Tendon and Nikogori

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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?
pieceofoishi.com
2021.05.31
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.
Beef Achilles Tendon Preparation
Beef Achilles tendon is the thickest and hardest part of tendon. Using a pressure cooker is the best way to prepare the Achilles tendon.
pieceofoishi.com
2021.05.31
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.ad
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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.
Prep Time1 hr
Cook Time30 mins
KeywordMain
Servings4 people
INGREDIENTS
  • beef achilles tendon (precooked, *1) 500 g
  • achilles tendon cooking broth (or water (*2)) 300 mL
  • onion 300 g
  • ginger 10 g
  • soy sauce 2 Tbsp
  • brown sugar 2 Tbsp
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?
pieceofoishi.com
2021.05.31
 
*2
If the amount of boiled broth is not enough, add water. Since the broth contains a lot of collagen, it becomes quite sticky when it is boiled. When it cools down, it hardens quickly and becomes jelly(*4), which is delicious, but in case you don’t like the sticky texture, use water.
 
*3
It is easy to become thick and sticky, especially if you use broth. When it becomes too sticky and large bubble0s start to form, add more water as needed.
 
*4
When you cook fish or meat, the gelatin dissolves in the cooking broth. When the broth cools, it clumps like jelly, which is called “Nikogori”. It is Japanese dish. With its sticky texture, you might think it is fat, but Achilles tendon contains almost no fat. It is gelatin. Your skin may feel smooth the next day.
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