Brilio.net - Beef tendon, the meat part of the cow's feet, is often used in various dishes such as beef foot soup , Bandung shaken noodles, and spicy dishes. Its chewy texture makes it a favorite of many people. However, before being processed, tendon needs to be boiled to make it soft and reduce the unpleasant odor.
When raw, the tendon is very hard, so many people use a pressure cooker to tenderize it quickly and save gas. However, if you don't have a pressure cooker, a regular pot can also be used. There is a special trick that makes the tendon quickly tender even though it is boiled with a regular pot, saving gas and time.
This trick was shared by Heru Sutrisno on YouTube. In his video on Heru Sutrisno Channel, he explains an effective way to tenderize beef tendons. Previously, he had tried various ingredients such as baking soda and guava leaves to tenderize tendons.
"There are many ways to make the skin and tendons become softer when boiled without having to use a pressure cooker. You can use baking soda, you can also use pineapple, you can also use papaya leaves, you can also use guava leaves, I have tried all of them. But the results are less than optimal," said YouTube Heru Sutrisno Channel quoted by BrilioFood on Monday (10/21).
photo: YouTube/Heru Sutrisno Channel
Because these ingredients are less effective in tenderizing tough food, Heru tried with another ingredient, namely jackfruit leaves. According to him, using jackfruit leaves can also make beef tendons tender faster and save gas. Previously, he had also used jackfruit leaves to boil meat .
"There is one more ingredient that I think is very maximal and very effective if used for the process of softening skin and tendons. This is jackfruit leaves, yesterday I tried it to tenderize meat, and the results were very effective according to what I expected," he explained further.
photo: YouTube/Heru Sutrisno Channel
The boiling process is also quite simple. Prepare enough water in a pan, then immediately add the beef tendon to be boiled. In the video, YouTube user Heru Sutrisno Channel also added cow and goat skin when boiling the tendon.
After that, he put in some jackfruit leaves. Reported from ejournal.unib.ac.id, jackfruit leaves themselves contain protease enzymes (a kind of papain) that can degrade proteins in meat such as tendons, so that the texture will be more tender. Well, the more jackfruit leaves used, the faster the tenderization process.
If the jackfruit leaves have been added, leave the pan open and use high heat so that the water boils quickly. Because the addition of jackfruit leaves can make the tendons soft quickly, Heru often checks the texture of the tendons by pressing them. Don't let the tendons become too soft because they can easily fall apart later.
photo: YouTube/Heru Sutrisno Channel
When it feels soft, immediately lift and drain. Then, clean the tendon to remove any remaining dirt that is still attached. Don't forget, peel the meat from the leg bones, then the tendon is ready to be processed with various spices.
"If without jackfruit leaves it takes 3-4 hours, if using jackfruit leaves it takes about one hour," said Heru.
photo: YouTube/Heru Sutrisno Channel
TRICKS FOR BOILING BEEF THINK SO IT QUICKLY GETS SOFT AND SAVES GAS
brilio.net/Rakha Kharista
This video about the trick of boiling tendons has apparently been watched hundreds of thousands of times. It is no wonder that many other YouTube users have also flooded the comments column. Some of them even claim to have successfully applied the trick.
"Great tips, I've tried it and it's really soft," said YouTube SREMAF 32369.
"I just tried boiling beef tendons using approximately 20 jackfruit leaves. The results were amazing. The tendons really became tender very quickly without changing the aroma and taste. Thanks for this amazing knowledge, bro," explained YouTuber Zainal Abidin.
"I stopped by here because I boiled beef tendon for 2 hours but it was still hard. I'll try boiling it again tomorrow using jackfruit leaves," said YouTuber Lilac Lilac.
(brl/tin)
