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Method:
Cut stewed beef tendon into small
pieces. Peel radish and cut into thick slices. Cook beef
tendon and radish together in pan with all seasonings added until
flavor is well absorbed. Remove and serve.
Note: Because the tendon
gets better as it softens, it can be cooked with the radish. If
beef is used instead, cook the radish first. The collagen in the
tendon makes it stick to the bottom of the pan quite easily, so turn
the tendon often during cooking.
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