Tender & Chewy Beef Tendon (Suji) Boiled Dish: A Special Treat Made at Home!
How to Make Perfectly Chewy and Tender Beef Tendon (Suji) Boiled Dish at Home!
My husband’s favorite, this beef tendon (suji) boiled dish looks incredibly special, but it’s surprisingly easy to make at home. We’ll show you how to achieve that wonderfully bouncy texture and deep flavor, perfect for impressing your loved ones or simply treating yourself. Using a pressure cooker speeds up the process while maximizing tenderness.
Main Ingredients for Beef Tendon (Suji) Boiled Dish- 900g Beef Tendon (Suji) for soup
- 1/2 Onion
Cooking Instructions
Step 1
First, it’s crucial to remove any gamey smell and blood from the beef tendon (suji). If using frozen suji, soak it in cold running water for at least 3 hours to bleed it thoroughly. Changing the water occasionally will enhance this process. This step also helps to gently thaw the suji.
Step 2
This is what the suji looks like after soaking for 3 hours to remove the blood. You’ll notice it turns opaque as the blood is drawn out, and the meat begins to soften.
Step 3
After soaking and bleeding, rinse the suji thoroughly several times under cold water. Ensure no more blood comes out; this meticulous rinsing is key to a delicious, odor-free boiled dish.
Step 4
Now, it’s time to tenderize the suji using a pressure cooker. Place the bled and rinsed 900g of suji into the pressure cooker. Start with 600ml of water, but up to 700ml is fine. The amount of water should be sufficient to cover the suji.
Step 5
To help remove any unwanted odors and add flavor, add half an onion, roughly chopped. Sprinkle in 1/2 tablespoon of dried garlic powder. If you don’t have dried garlic powder, you can substitute it with 1.5 tablespoons of minced garlic or 3-5 cloves of whole garlic.
Step 6
Ginger’s unique aroma is also excellent for eliminating gamey smells from the suji. Add a pinch of dried ginger powder, or include 2-3 slices of fresh ginger root for added flavor.
Step 7
Close the pressure cooker lid and bring it to a boil over high heat. Once steam starts escaping and you hear the ‘psst psst’ sound, immediately reduce the heat to medium. Set a timer for 10 minutes and let it cook. The steam trapped inside the pressure cooker will make the suji exceptionally tender.
Step 8
After the 10 minutes of cooking, turn off the heat and let the pressure cooker rest undisturbed for 5 minutes to allow it to steam. This resting period helps to lock in the juices, ensuring a moist and tender result. After 5 minutes, carefully release all the steam before opening the lid.
Step 9
Open the lid to reveal the perfectly cooked, tender suji. Be careful as it will be hot! Use scissors or a knife to cut the suji into bite-sized pieces. The rich gelatin content gives it a wonderful, slightly chewy texture.
Step 10
Serve the warm suji boiled dish by dipping it into a mixture of soy sauce and mustard. Enjoy the delightful bouncy texture and rich flavor!
