Name: Braised Beef Tendon
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: About 3000g (4 pieces) Beef tendon; 1 rice bowl Soy sauce; 3 capsules star anise; 2 teaspoons Fennel; 2 teaspoons pepper; 2 teaspoons clove; 3 small pieces Cinnamon; 4 to 5 tablets Bay leaf; 4 slices Sliced ginger; Not spoon Cooking Wine; 2 teaspoons salt

Braised Beef Tendon

by elmonte

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

Yesterday I went to the supermarket to see the beef tendon special price, and it was still beef banana shank, which is called Niu Jiao Zi in Guangdong. Don’t ask me the difference between beef tendon and beef tendon. I don’t eat beef, I don’t know, but my husband said the meat is tender and soft. The shank marked banana is more expensive than the one not written. "

Braised Beef Tendon

1. Cut off the fat and oil on the surface of the beef tendon, clean it, and boil it in a pot of cold water for 15 minutes, bleeding water.

2. Put the beef tendon that has been flying over the water into a soup pot (preferably a casserole), put in the water without the beef tendon, and put in all the seasonings (the five spices are filled with tea bags). At this time, you can try the salty taste. It’s just slightly saltier than usual. If you don’t feel salty enough, you can add more salt. After all, everyone has different tastes. Turn the high heat to a low heat and simmer for 1.5 hours. Turn off the heat and simmer overnight to let the beef tendon add more flavor.