Dive into the rich, savory depths of authentic Chinese cuisine with this simple yet incredibly rewarding braised beef and tendon recipe. This dish, a testament to slow cooking's magic, transforms humble ingredients into a melt-in-your-mouth masterpiece. The tender beef, infused with aromatic spices and a deeply flavorful braising liquid, pairs perfectly with the satisfyingly chewy tendon, creating a textural delight. Imagine the succulent strands of beef, coated in a glossy, rich sauce, served over a bed of fluffy rice – a comforting and intensely flavorful meal perfect for a special occasion or a cozy night in.
This recipe breaks down the process of achieving this culinary perfection, guiding you step-by-step through each stage, from preparing the ingredients to achieving that ultimate tender finish. Get ready to impress yourself and your loved ones with this delectable and surprisingly easy-to-make braised beef and tendon. Let's begin!
Tools Needed
- Pot
- Cutting Board
- Knife
Ingredients
- Beef
- Tendon
- Soy Sauce
- Rock Sugar
- Ginger
- Garlic
- Star Anise
- Cinnamon
- Cooking Wine
- Water
- Scallions
Step-by-Step Instructions
Step 1. Prepare and Brown the Ingredients
- Prepare the beef and tendon by cleaning and cutting them into appropriate sizes.
- In a pot, brown the beef and tendon over medium-high heat.
Step 2. Season and Braise
- Add soy sauce, rock sugar, ginger, garlic, star anise, cinnamon, and cooking wine. Stir well.
- Pour in enough water to cover the beef and tendon. Bring the mixture to a boil, then reduce heat to low.
- Simmer for at least 2 hours, or until the beef and tendon are tender. Skim off any foam that rises to the surface during cooking.
Step 3. Garnish and Serve
- Add sliced scallions at the very end for garnish.
- Serve hot.
Read more: Authentic Cantonese Beef Stew: A Step-by-Step Guide
Tips
- Adjust the amount of soy sauce and rock sugar to your taste.
- For a richer flavor, you can add other aromatics such as dried chilies or Sichuan peppercorns.
- The cooking time may vary depending on the type and cut of beef and tendon used.
Nutrition
- Calories: varies
- Fat: variesg
- Carbs: variesg
- Protein: variesg
FAQs
1. Can I use other cuts of beef besides beef shank for braising?
Yes! While beef shank is ideal for its collagen content, you can also use chuck roast, brisket, or even short ribs. Just be aware that cooking times may need adjustment.
2. How can I tell if the beef and tendon are fully cooked?
The beef should be incredibly tender, almost falling apart. The tendon should be easily pierced with a fork and have a soft, chewy texture. If it still feels tough, continue braising for a longer time.
This simple braised beef and tendon recipe delivers a complex and deeply satisfying flavor profile that belies its ease of preparation. Enjoy the tender beef and chewy tendon, savoring the rich, aromatic braising liquid with each bite. We hope you'll add this delicious and comforting dish to your regular cooking repertoire!