Braised Beef Tendon

Name: Braised Beef Tendon
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 440g tendon of cow; 7g salt; 3g Cooking oil; 6g Sugar; 8g Pixian Doubanjiang; 1 stage shallot; 6g ginger; 4 cloves garlic; 4 Dried chili; 1 stage Cinnamon; 2 capsules clove; 20 capsules Peppercorns; 5 slices Dried hawthorn slices; 3 tablets + 3 tablets Orange peel; 5g+10g Cooking Wine; 20g Soy sauce; 2 tablets Angelica dahurica; 1 stage Aniseed; 1 Bay leaf

by Winter mood

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Sweet in taste, calm in nature, and belong to spleen and stomach meridian. Beef has the functions of invigorating the spleen and stomach, replenishing qi and blood, strengthening bones and muscles, and reducing edema. Cure wastage, leanness, thirst, weak spleen, swelling, edema, and weakness of waist and knees. Beef is rich in protein, and the amino acid composition is closer to the body's needs. It can improve the body's ability to resist diseases. It is especially suitable for growth and development, postoperative, and post-ill care for people who are replenishing blood loss and repairing tissue. Cold winter eating beef can warm the stomach. Good tonic for this season.
Marinated beef, dipped in your favorite sauce, such a wonderful dish to go with the wine, warm and beautiful with the family. "

Braised Beef Tendon

1. Ingredients: beef tendon meat.

2. Add cold water to the pot and heat, add beef tendon meat, add 6 grams of cooking wine and 3 slices of orange peel, remove the bleeding foam and remove it.

3. Prepare a variety of small ingredients: Pixian bean paste, green onion and ginger cut into large pieces, garlic, dried chili, aniseed, peppercorns, Angelica dahurica, cloves, cinnamon, bay leaves, dried hawthorn slices.

4. Pour oil into the pot. When the oil is warm, add bay leaves, peppercorns, Angelica dahurica, aniseed, cloves, and cinnamon and stir fry until fragrant.

5. Add Pixian bean paste and stir fry to get the red oil.

6. Add green onion, ginger and garlic and sauté until fragrant.

7. Add 10 grams of cooking wine, stir up the small ingredients to get the aroma.

8. Pour the small ingredients into the pressure cooker and add the beef tendon.

9. Add dried chili, hawthorn slices and orange peel.

10. Add appropriate amount of water, add light soy sauce, dark soy sauce, sugar and salt, bring to a boil, cover, and press for 18 minutes.

11. After the steam in the pot is drained, remove the beef shank. The small ingredients can be discarded. It tastes best after soaking in the soup for a day.

12. Finished product.

Tips:
1. Before cooking beef tendon, soak for one hour to remove blood.
2. If you want the marinated beef to be darker in color, increase the amount of soy sauce.
3. No pressure cooker is needed. It takes a longer time to use an ordinary pan, and more water should be added.
4. The marinated meat is best to be soaked in the original soup for a while to taste better.