Braised Beef Tendon

Name: Braised Beef Tendon
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g tendon of cow; 2 pieces Shallots; 1 serving Spice bag; 15g Dried chili; 1 serving Homemade old braised soup; 1 tbsp salt; 10g crystal sugar; 1 tbsp Soy sauce; 1500ml water; 2 tablets ginger; 4 cloves garlic

by Jackey cat

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The meat in this part of beef tendon has the most activity, so it is good to eat, chewy, and firm, but there are also many tendons. Just put them in a pressure cooker and stew them, you can easily solve the problem of excessive tendons. At this time, the beef tendon is the most delicious part. Let it be marinated and let cool and then sliced, with your favorite seasoning. If you like the original flavor, it is also very delicious to eat like this. At this time, a glass of wine and two slices of beef , Le Zai, Le Zai.

Braised Beef Tendon

1. Naturally thaw Hengdu beef and Jianzi meat

2. After thawing, take it out and wash it, then soak it in water for 1 hour to remove the blood

3. Pour the homemade Lao Lao Tang into the pot, add water, if there is no Lao Lao Tang, omit it, just use clear water.

4. Then put the beef shank in the pot

5. Add green onion, ginger, garlic, dried chili

6. Put the spice bag in it too. The spice bag is sold in supermarkets.

7. Put in the right amount of salt

8. Put rock candy

9. Put in light soy sauce and dark soy sauce

10. Cover the lid and turn on the fire. When the pot is steamed, press the weight and start timing. Generally, 25-30 minutes is sufficient for this amount.

Tips:
1. Use a pressure cooker to save time and effort;
2. Don't pour out the brine of the marinated beef this time, it will be more delicious if it is used to marinate the meat next time, it is the legendary old brine;
3. The slices must be let cool before cutting. When it is hot, cut the meat, the meat is easy to break up.