Chestnut Stewed Beef Tendon

Name: Chestnut Stewed Beef Tendon
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Beef tendon; 500g chestnut; Some ginger; Some Shallot roots; Some Bay leaf; Some Cinnamon; 2 pcs star anise; Some garlic; Some Cooking oil; Some Refined salt; Some Braised Soy Sauce

by The kitchen of emblica honey

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The autumn breeze scented chestnuts, and remembered picking up chestnuts as a child. At that time, we only knew that chestnut was boiled and eaten. We never knew that it could be used in vegetables, and it was so fragrant when stewed. In fact, it was the first time I used it to stew beef tendons, and my family even praised it for its special taste.
The beef tendon is processed by the beef seller, which means that you don't need to blanch it when you go home. It is pressed in a pressure cooker, and you can simmer it with other ingredients. "

Chestnut Stewed Beef Tendon

1. Beef tendon is a semi-finished product that is basically sold in the market. Just come back without blanching. If it is raw, it needs to be blanched, pressed in a pressure cooker, and then returned to the pot for cooking with other ingredients.

2. The chestnuts I bought have been shelled.

3. Boil water in a casserole, add chestnuts, turn off the heat and simmer for half a minute.

4. Chestnuts can be easily peeled after being scalded. Scoop out a few and then scrape them.

5. Change the beef tendon with a knife and cut into small strips.

6. Prepare ginger spring onion, fragrance, star anise, cinnamon.

7. Put oil in the pot and stir fry until fragrant.

8. Add the beef tendon and stir fry a few times.

9. Add chestnuts.

10. Add boiling water or bone broth, add braised soy sauce, and salt.

11. Turn to low heat after boiling. Simmer for about 25 minutes.

12. Sprinkle some garlic leaves, a perfect casserole.

Tips:
1. Add tendons and stir fry quickly, it will stick to the pan.
2. If it is fresh raw tendon, simmer for a period of time after blanching, and then add chestnuts and stew with it.