Recipe: Appetizing Off-Cut Beef & Daikon ‘Nimono’

Recipe: Appetizing Off-Cut Beef & Daikon ‘Nimono’ Delicious, fresh and tasty.

Off-Cut Beef & Daikon ‘Nimono’. During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. These are basic sections from which steaks and other subdivisions are cut. The most tender cuts of beef, like the rib and tenderloin, are the ones farthest from the horn and hoof.

Beef cuts can be fairly confusing and if you have ever wondered 'what is a brisket'? or 'what is a Primal beef cuts are defined as the first part that the cow is broken up into.

Think of a car, and the.

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You can have Off-Cut Beef & Daikon ‘Nimono’ using 9 ingredients and 4 steps. Here is how you cook that.

Ingredients of Off-Cut Beef & Daikon ‘Nimono’

1. Prepare 500 g of Chunky Off-Cut Beef.

2. You need 1 of medium Daikon *if large one, about 20cm.

3. It’s 1 of small piece Ginger *sliced to thin strips.

4. You need 1 clove of Garlic *cut coarsely.

5. Prepare 2 cups of Water.

6. You need 2 tablespoons of Cooking Sake.

7. You need 2 tablespoons of Sugar.

8. You need 1 of Dry Red Chili.

9. Prepare 4 tablespoons of Soy Sauce.

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These inexpensive cuts of beef deliver plenty of meaty flavor satisfaction, but they're much easier on the wallet than some of the showier cuts. (We're looking at you, filet mignon.) Want to know where the cuts of beef are found on the cow?

Off-Cut Beef & Daikon ‘Nimono’ step by step

1. Remove unwanted fat from Off-cut Beef, and cut into large pieces..

2. Peel skin of Daikon using a peeler, cut it 2 to 3cm thick. If round slices are large, cut them in half..

3. Place all ingredients except Soy Sauce in a pot and cook over medium heat for ten minutes, skim off the scum and fat. Then lower the heat, add Soy Sauce, and simmer until Daikon are tender, then stop cooking and rest for one hour or so if you have time. Otherwise, simmer for one hour or until Daikon are well cooked and Beef are tender..

4. If you let it rest for a while, start cooking again over high heat until the liquid thickens or required flavour is achieved..

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