Sous-vide Beef Shank and Tendon Hot Pot

Pour water into a large pot and bring to a boil, then add the beef shank and tendon and wait until the temperature drops and it comes back to a boil for 10 minutes.

Boil for another 10 minutes for a total of 20 minutes, then remove.

Wash with cold water to remove impurities and cool down.

Place the boiled beef shank and tendon in a bag and vacuum seal.

Place the vacuum-sealed meat in a sous-vide machine and cook at 73 degrees for 16 hours.

Pour an appropriate amount of beef bone broth into a pot and bring to a boil.

Add the prepared chives and enoki mushrooms to the pot.

Take out the sous-vide cooked beef shank and tendon, slice them, and place them on top of the hot pot.