Braised Beef Tendon and Tendon

Name: Braised Beef Tendon and Tendon
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1500g Beef tendon; 1500g Beef Brisket; A tree shallot; A few pieces ginger; A few petals garlic; Some Soy sauce; A tablespoon Red wine; Some Cooking Wine; A few Aniseed; Some pepper; 3 pcs chili; Some Cinnamon; A few clove; 1 piece Meat button; 1 piece Grass button; Some salt; Some Sugar

by The second girl is a foodie

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The festival is about to be over. The old man bought beef tendon and wanted to improve it for her precious son, but the old man who doesn’t eat beef has to wash the pot and basin after it is done. Someone who is filial to call and instruct: Wife, it’s hard work for you. Right.
Well, the little girl who has always obeyed the leadership naturally accepted it. Not only did she feel sorry for the elderly, but also had her own cooking addiction (in someone's words: this girl has a cooking addiction).
This time I didn't use the traditional sauce method, but marinated the beef tendon, sirloin and beef tendon in one pot.
That night, someone invited me to a buffet to celebrate the Mid-Autumn Festival. After smelling the beef, he said: If you weren't afraid that you would be anxious, I would really like to eat a big piece before going out.
Khan, my father is going to have a buffet, how can you use your own beef to take up your stomach? Of course, I have to eat a fool! "

Braised Beef Tendon and Tendon

1. Wash and cut beef tendons, wash and cut beef and tendons, soak them in clean water for half a day, and pour out the blood.

2. Pack aniseed, pepper, chili, cinnamon, cloves, meat button, grass button into the bag.

3. Cut green onion into sections, slice ginger, and slice garlic.

4. Put all the ingredients in a large pot, add water to boil, and then remove the foam. Add green onions, ginger, garlic, light soy sauce, dark soy sauce, soy sauce, red wine, and cooking wine into the pot. Put the ingredients in the soup and cook for 2.5 to 3 hours. You can easily pierce the beef tendon with chopsticks to show that the meat is cooked and rotten. Add sugar and salt to taste, and heat up the juice.