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Chinese braised beef tendon recipe

Chinese braised beef tendon recipe

It's funny if you notice in supermarkets within Nz discard the tendons or other kinds of offal in that way however in Asian shops this is among the most costly products you can purchase. But throughout the recent year these Non-Asian supermarkets already began to embrace the truth that there's a requirement on their behalf that’s why some kinds of offal are actually offered in Supermarkets in the same premium cost such as the ones in Asian shops. I recall my uncle explained fifteen years ago within Nz a pigs mind is only going to set you back $1 each as well as in its full form, however nowadays if you notice these now in supermarkets where prices is way from $1 and a few parts such as the ears and tongue happen to be removed and offered individually having a premium cost too. With this publish we are using tendons that is an offal generally utilized in Chinese cuisine because of its distinct texture that provides dishes that smooth, sticky and gooey texture that Asians love. After I was employed in Hong Kong these kind of dishes are typical however i never did mind them because it looks to slimy in my experience however when I recognized I additionally eat this part in Bulalo. it helped me think why didn’t I attempted it. Now to compensate for it I must make my very own.

The key here's to prepare it at really lengthy time around 2 1/2 hrs so the tendons will end up soft and also the texture becomes sticky. With this recipe we'll include in beef brisket so it’s not only pure tendons, so those who are not keen on it'll have an option.

Braised Beef and Tendon

  • 500g beef tendons, cubed
  • 500g beef brisket, cubed
  • 5 cups beef stock
  • ⅓ cup soy sauce
  • ¼ cup grain wine
  • 2 tablespoons of oyster sauce
  • 1½ tablespoons of brown sugar
  • 1 pc star anise
  • ½ teaspoon ground white-colored pepper
  • 3 stalks spring onions, chopped
  • 6 slices of ginger root
  • 6 cloves garlic clove, minced
  • 2 small shallots, chopped
  • fish sauce
  • 1 tablespoons of sesame oil
  • peanut oil
  1. In a hot wok add peanut oil then brown beef brisket and tendons. Take away the beef brisket then put aside.
  2. Add garlic clove and shallots, stir fry for any minute.
  3. Add all remaining ingredients aside from the spring onions provide a boil, cover then simmer for 1½ hrs. in low heat. Add water if required.
  4. Add brisket back, cover then simmer for further 1 hr.
  5. At this time the liquid ought to be thick in consistency otherwise simmer in high temperature until liquid is reduced.
  6. Serve capped with chopped spring onions.

13 Responses

Your seasonings sounds lovely and could be beautiful with lots of cuts of meats. I still steer clear of the whole tendons along with other mystery parts residing in Hong Kong like me not necessarily big around the soft sticky bits. Somewhat Hong Kong humor for you personally&... a few days ago visited the neighborhood Park n shop there lied an unlabeled bundled bits of lengthy skinny meats and bones&...and so i requested the great butcher what it really was and that he stated it had become snake, so like I stated I don’t prefer to consume the mystery ins and outs in HK. LOL. Possess a great day Ray. BAM

Raymund: I’d gladly try your beef and tendon stew regardless of how costly or disposable the meat inside it is within different places around the globe. Congrats of course!

I don’t think I’ve ever eaten tendons before and that i know I haven’t seen them at the shop (however i haven’t really looked either). This may look and seem tasty though. And That I considered you a few days ago I'd a wonderful pork belly bacon dish. It had been crazy good and when it wasn’t for researching (and drooling over) pork belly in your blog, I most likely wouldn’t have attempted it.

This dish look so comforting. Interesting observation the supermarkets have wised up and also have stopped tossing the offal but bad they hiked in the cost a lot.

I really like this dish&...really when my mother cooks this dish I usually pack some to consider home&...I really like it with noodles&...yummy!
Thank you for discussing the recipe Raymund and also have a great week

This is among my personal favorite dish to consume and prepare! It’s exactly the same in the usa, usually we are able to only find tendons along with other &"weird&" parts in Asian markets. However, they're popular and much more costly. Well i guess, a minimum of, I don’t need to drive too much for any certain component after i prepare.

Uni Homemaker states:

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