Stewed Beef Tendon with Tomato

Name: Stewed Beef Tendon with Tomato
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Tendons meat; Some Canned peeled tomatoes; Some Red onion; Some Cinnamon; Some Bay leaf; Some Dried red pepper; Some Li Pai Lin Yi Juice; Some Dried oregano; Some Dried thyme; Some sea salt; Some Freshly ground black pepper; Some olive oil; Some Broth; Some garlic

by Alvin's delicious kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

When it comes to stewing beef shank, you always feel that it takes a long time to wait. How can you enjoy the taste of slow cooking on a rare weekend? I thought of the pressure cooker, but the meat that was completely pressed out was rotten but not tasty enough, and the muscles were not sticky enough, so I tried to combine the pressure and slow stewing. The effect is not bad. Write it down and take a look. "

Stewed Beef Tendon with Tomato

1. Ingredients: • Beef Tendon • Canned Peeled Tomatoes • Red Onions • Garlic • Cinnamon • Bay Leaves • Dried Red Peppers • Li Paolin Juice • Dried Oregano • Dried Thyme • Sea Salt • Freshly Ground Black Pepper • Olive Oil • Stock soup (preferably beef stock)

2. Put olive oil in the pot, fry the garlic and dried red pepper.

3. Add the beef cubes over medium-high heat, do not stir.

4. Later, wait for the surface in contact with the pan to fry until the caramel color, then react and change sides to continue frying until the meat is evenly caramelized and transferred to the pressure cooker, while adding the broth and pressing for 40 minutes.

5. Add the shredded onion and fry until tender.

6. Add tomatoes, oregano and thyme and stir fry together.

7. To a thick sauce.

8. After the upper pressure is over, transfer the beef to the pot and simmer with the sauce, add the bay leaves and cinnamon, open the lid and boil for 5 minutes.

9. Then add Li Paolin sauce, black pepper, and salt to taste, cover and simmer for 1.5 hours on low heat. If you use a recessed enamel pot, you can add water on the lid to enhance the steam condensation cycle in the pot. After 30 minutes, take out the cinnamon and bay leaves and continue to simmer.