Gyusuji Nikomi (stewed beef tendons)

2 comments

1. recipe please

2. What’s the flavor/texture like, if you had to compare it to another cut? I’m very curious about it but I don’t eat red meat often and I’d hate to go to the effort of preparing it for 1 and then not liking it (it’s mainly texture I have issues with). Is it really chewy or tough?

   Yours looks very appetizing though!