Name: Chinese Braised Beef Tendon
Prep time: 30 min
Cook time: 210 min
Total time: 240 min
Yield: Serves 4-6
Ingredients: 2 lbs (900g) beef tendon, cleaned and cut into 2-inch pieces; 3 tablespoons vegetable oil; 4 slices ginger, 1/4-inch thick; 5 cloves garlic, smashed; 3 green onions, white parts only, cut into 2-inch pieces; 2 star anise pods; 1 cinnamon stick; 3 tablespoons Shaoxing wine; 1/4 cup dark soy sauce; 3 tablespoons light soy sauce; 2 tablespoons rock sugar or regular sugar; 4 cups beef or chicken stock; 1 teaspoon Sichuan peppercorns (optional); 2 tablespoons chopped cilantro for garnish

Instructions

Prepare the tendon

Place beef tendon in a large pot and cover with cold water. Bring to a boil and simmer for 10 minutes. Drain and rinse the tendons under cold water to remove any impurities. Cut into 2-inch pieces if not already done.
Sear the aromatics

Heat vegetable oil in a large Dutch oven or heavy pot over medium heat. Add ginger, garlic, green onions, star anise, cinnamon stick, and Sichuan peppercorns (if using). Sauté for 2-3 minutes until fragrant.
Braise the tendon

Add the parboiled beef tendon to the pot and stir to coat with the aromatics. Pour in Shaoxing wine and let it simmer for 1 minute. Add dark soy sauce, light soy sauce, rock sugar, and stock. Bring to a boil, then reduce heat to low.
Slow cook

Cover the pot and simmer on low heat for 3 hours, or until the tendon is very tender and gelatinous. Check occasionally and add more stock or water if needed to keep the tendon submerged.
Reduce the sauce

Once the tendon is tender, uncover the pot and increase heat to medium. Reduce the sauce for about 15-20 minutes until it thickens and becomes glossy, coating the tendon pieces.
Rest and serve

Let the dish rest for 10 minutes before serving. The tendon can be served warm or at room temperature. Garnish with chopped cilantro and serve with steamed rice.

Chinese Braised Beef Tendon

Ingredients

Instructions

Nutritional Information