| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for stewing sinewy beef enabling use of sinewy meat of Japanese cattle whose utilization range is conventionally limited due to its palate feeling or taste, for a rice-in-bowl dish or an appetizer in drinking alcoholic liquors. <P>SOLUTION: This method for stewing sinewy beef comprises putting the sinewy meat of Japanese cattle from which thick and resilient portions such as the tendon achilles and the shank are removed, in a pan; and additionally putting soft sinewy meat of a specific portion of imported beef having much lean tissue into the pan while seasoning to stew them up together for about two hours. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
