19 October 2012

Gyusuji to potato nikomi


This is the stew of beef tendon.  I removed tendon from beef shin for another dish, and made separate dish with the tendon.  Beef tendon becomes gelatine like texture when it's cooked for long hour.

First, I stewed beef tendon with onion and tomato until the beef tendon becomes tender.  Potato and carrots have to be added towards the of it's cooking.

「牛すじとポテトの煮込み」これは去年の寒い時期に作った料理。他の料理で牛の筋を取り除いたものが大量にあったので、冷凍してとっておいた。はじめに筋肉をタマネギとトマトでじっくりと煮込み、最後にポテトと人参を加えた。最後は水分をポテトに吸い込ませるようにして仕上げ、チーズをかけてグラタンぽく頂く。器ごとオーブンに入れて熱々すると、寒いときにはとても暖まる一品。

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