Taiwanese Braised Beef Brisket and Tendon
1.
Wash the sirloin and beef tendon and cut into pieces (try to keep the same size as much as possible), blanch the blood and turn off the heat, rinse with water and drain for later use.
2.
After heating the pan, add the ginger and garlic and fry the scented sirloin and beef tendon. Add wine, spicy bean paste, rock sugar, soy sauce, and stir-fry the green onion knots (at this time, reduce the heat and fry slowly for about 2 Minutes to make it tasteful), then pour in hot water, make sure that the meat will not dry out after 2 hours of stewing, put in the stewed bag, cover the pot, and turn to low heat.
3.
After the marinade is restricted for 1 hour, remove the marinade, cover the lid and cook for 1 hour, turn off the heat and simmer for about 30 minutes.
4.
At the end, it is delicious whether you sprinkle with chopped green onion, parsley or garlic!
Tips:
1/I will remind you in the tips for the next details, please be sure to read it carefully~
2/ If you like spicy food, you can add chili and stir fry together when you stir-fry the beef.
3/ If you like to eat tomato and carrot flavor, you can add it in the last half an hour of cooking, there will be different flavors.
4/ Take out the stewed package after boiling for about 1 hour, so that it will not have too strong Chinese medicine flavor and cover the aroma of beef. (Take out the marinated bag, put it in a compact bag and refrigerate it after cooling, you can continue to use the marinated meat in the future)
5/ It is more delicious with fried sauerkraut, pickles, or sweet and sour cucumbers~~
