Steps

1. Thinly slice 1 knob of ginger (approx. 10g) with skin on, cutting against the grain.
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2. If available, prepare the green part of 1 leek.
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3. Place approx. 500g of beef tendon in a pot with plenty of water and bring to a boil.
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4. Once boiling, reduce heat and boil for 1 minute.
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5. Discard the boiling water. Rinse the beef tendon under running water, removing any scum or impurities.
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6. Return the rinsed beef tendon to the pot. Add the sliced ginger and, if available, the green part of the leek.
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7. Add plenty of water to the pot and bring to a boil.
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8. Once boiling, reduce to low heat and simmer for 1.5 to 2 hours, or until the beef tendon is tender.
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9. Skim off any excess scum that appears during simmering, as needed.
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10. Once the beef tendon is sufficiently tender, turn off the heat and remove the tendon from the boiling liquid.
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11. The remaining broth can be used as stock for Oden, wakame soup, curry, and other dishes.
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12. If not using immediately, freeze the beef tendon, either on its own or with the broth.
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