Beef Suyuk (Boiled Beef)

Place the beef and beef tendon in a pot and pour in 3L of water.

Boil the pot over medium-low heat for 1 hour and 40 minutes.

Remove only the chuck roll part first.

Boil the remaining parts for another 99 minutes.

After 99 minutes, turn off the heat and let it rest for 20 minutes.

Remove the boiled meat and trim off any excess oil or fat to neaten it up.

Store the remaining broth from the boiled meat in the refrigerator for one day.

The next day, take the broth out of the refrigerator, put on gloves, and cleanly remove the hardened fat from the top.