I always love your videos. Is daikon hot like the red radish we have? I didn't recognize the cut of beef you had. I thought boiling it that long would make it tough but you said it turned out tender. Thank you for another wonderful video. They are short and sweet.
Thank you✨ Japanese white daikon, but the top side is sweeter and the lower side is spicier, so we used the lower side this time! (The top side is sweet and suitable for grated daikon, while the bottom side loses its spiciness when cooked, so it's for stewing.)☺️ Beef becomes tough when heated, but on the other hand, muscle parts are hard like cartilage and must be heated long enough to be eaten. Is beef muscle less available overseas?🤔 I didn't know what part of the beef tendon was either, so I looked it up ↓.🫡 The hard, stringy parts of beef such as the Achilles tendon, the meat with the tendon, the shank, and the neck.🐮
My husband is in a health phase right now so I haven’t been cooking lately. Because he’s only eating chicken and rice. This looks so good! They don’t sell the tendon and collagen rich meat parts in America. But this is basically how I make my chuck roast stew. I might use daikon too often in soups and stews 😅 my family is tired of it.
I see! I should be health conscious too, but greed gets the better of me and I eat whatever I want every night. 😭LOL! Children often eat daikon radish in salads, but tend to shy away from boiled daikon.😅
A good and simple recipe! I've never had beef tendon, now I want to try it! 😊
Thank you🙏✨The prep work is a bit tedious, but I recommend it because it's so addictively delicious! 👍
I always love your videos. Is daikon hot like the red radish we have? I didn't recognize the cut of beef you had. I thought boiling it that long would make it tough but you said it turned out tender. Thank you for another wonderful video. They are short and sweet.
Thank you✨
Japanese white daikon, but the top side is sweeter and the lower side is spicier, so we used the lower side this time! (The top side is sweet and suitable for grated daikon, while the bottom side loses its spiciness when cooked, so it's for stewing.)☺️
Beef becomes tough when heated, but on the other hand, muscle parts are hard like cartilage and must be heated long enough to be eaten. Is beef muscle less available overseas?🤔
I didn't know what part of the beef tendon was either, so I looked it up ↓.🫡
The hard, stringy parts of beef such as the Achilles tendon, the meat with the tendon, the shank, and the neck.🐮
My husband is in a health phase right now so I haven’t been cooking lately. Because he’s only eating chicken and rice.
This looks so good! They don’t sell the tendon and collagen rich meat parts in America. But this is basically how I make my chuck roast stew. I might use daikon too often in soups and stews 😅 my family is tired of it.
I see! I should be health conscious too, but greed gets the better of me and I eat whatever I want every night. 😭LOL!
Children often eat daikon radish in salads, but tend to shy away from boiled daikon.😅