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Japanese Beef Tendon Stew (Gyusuji Nikomi) 牛筋煮込み By Just One CookBook

INGREDIENTS
  • 1 lb beef tendon (454 g) (rinsed well)
  • 3 green onions/scallions (use green part and white part separately)
  • 1 knob ginger
  • 3 inch daikon radish
  • ½ gobo (burdock root)
  • 6 oz konnyaku (konjac) (170 g, 2/3 of the block)
  • ½ tsp kosher salt (for konnyaku)
Seasonings

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Beef Stew By ChefKreso

Today I woke up to a foggy cold day in Zagreb. As I watched the wind bending the tree branches and gray clouds settling above the rooftops, I didn’t want to get up. Nevertheless I had to, and as soon as I did, I threw on a dozen layers of clothes just to stay warm. […]

via Beef stew — Recipes by chefkreso