Beef Tendon Stew

Instructions

1. Prepare the tendons
   Place beef tendons in a large pot, cover with cold water, and bring to a boil. Cook for 5 minutes, then drain and rinse under cold water to remove any impurities. Cut into 2-inch pieces if not already done.
2. Create the flavor base
   Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Add ginger and garlic, and sauté for 2 minutes until fragrant. Add star anise and cinnamon stick, stirring to release their aromas.
3. Sear and deglaze
   Add the blanched beef tendons to the pot and stir to coat with the aromatics. Pour in the Shaoxing wine and stir, scraping up any browned bits from the bottom of the pot.
4. Add liquids and seasonings
   Pour in the dark soy sauce, light soy sauce, and beef stock or water. Add the rock sugar. Bring the mixture to a boil, then reduce heat to low and cover.
5. Slow cook the stew
   Simmer the stew on low heat for 2.5 to 3 hours, stirring occasionally, until the tendons are very tender but still maintain their shape. They should have a soft, gelatinous texture that melts in your mouth.
6. Add vegetables
   When the tendons are almost tender (about 30 minutes before the end of cooking), add the carrots and daikon radish chunks to the pot. Continue to simmer until the vegetables are tender and the tendons are fully cooked.
7. Skim and reduce
   Remove any scum or excess fat that rises to the surface. If the broth seems too thin, increase the heat to medium and simmer uncovered for 10-15 minutes to reduce and concentrate the flavors.
8. Serve and garnish
   Remove the star anise and cinnamon stick. Ladle the stew into bowls, ensuring each serving has a good amount of tendons and vegetables. Garnish with chopped green onions and fresh cilantro leaves. Serve hot with steamed rice on the side.