1.If needed, defrost the beef tendons first. 2.Cut the beef tendons into bite-sized pieces. Do not cut them too small, as they will shrink during cooking. 3.Peel the white radish and cut it into 1-inch thick slices. 4.To remove the bitterness from the white radish, you can peel off a 0.5 cm thick layer or blanch the radish in rice water. 5.Peel the ginger, cut it in half, then slice and crush it. 6.Place all ingredients into the classic GN full stainless steel. 7.Rinse the ingredients. 8.Add stock and water to cover the ingredients. 9.Preheat to target temp and stewed to completely soft. 10.Braised beef tendons go perfectly with mustard.