Braised Beef Tendon

Name: Braised Beef Tendon
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Beef Shank; 1 serving Spice bag; 1 serving Homemade old braised soup; 6g shallot; 10g Dried chili; 6g garlic; 7g ginger

by Jackey cat

4.7 (1)

Favorite

Difficulty

Normal

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 ~~"

Ingredients

500g Beef Shank
1 serving Spice Bag
1 serving Homemade Old Braised Soup
6g Shallot
10g Dried Chili
6g Garlic
7g Ginger

Braised Beef Tendon

1. Wash the beef tendon and soak it for 1 hour if you have time to remove the blood in the beef.

2. Pour the old bittern into the pot, then add a small amount of water, if there is no old bittern soup, just add the water.

3. Add the beef tendon.

4. Add green onion, ginger, garlic and dried chili.

5. Put in the spice bag. (A spice bag sold in supermarkets)

6. Put in an appropriate amount of salt.

7. A small piece of rock candy.

8. The right amount of soy sauce and soy sauce.

9. Cover the lid and turn on the fire. When the pot is steamed, press on the pressure 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 when it is used to marinate the meat next time. It is the legendary old brine.
3. The slices must be cooled before cutting. Cut when it is hot, the meat is easy to fall apart.