15 Apr '13, 11pm

Yummy miso braised beef tripe and tendon

Yummy miso braised beef tripe and tendon

Miso braised beef tripe and tendon stew Feeds 8 generously 600g ox tripe 300g beef tendon 300g off cuts of beef for stocks (at the Japanese supermarket I go to, they sell fatty off cuts labelled “beef stock” for almost nothing — perfect for this recipe) 1 onion, peeled and quartered 200ml mirin 200ml cooking sake 300ml port 300ml chicken stock 500ml water 3 tbsp of extra rich red saikyo miso (saikyo akadashi) 1 tbsp sugar First, get a pot of water boiling. Blanch the tripe and tendon in the boiling water for 2 minutes. Throw out the water. Repeat this two more times. After the last time, dry down the tripe and tendon and cut them into small pieces, roughly 3cm in length. Set aside in a covered bowl in the fridge. In a cast iron pot, heat some cooking oil over high heat and then toss in your onion and the off cuts of beef. Stir until the beef is browned. Then add the sake, ...

Full article: http://chubbyhubby.net/recipes/yummy-miso-braised-beef-tr...

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