Braised Beef Tendon

Overview

If you are a real carnivore, I believe you will never miss a bowl of fragrant braised beef tendon

The first step and the most critical step is to choose beef. The best is veal tendon, which is wrapped by fascia on the outside and the meat and tendon textures on the inside are intertwined. This kind of meat sauce is not sticky but chewy and has the best taste
Chop the beef tendons into appropriate sizes, add salt and Sichuan peppercorns to a hot pan and stir-fry until fragrant. Spread the salt and pepper evenly on the surface and marinate for a few hours to absorb the flavor
Prepare the ingredients, including: onions, ginger, garlic, star anise, cinnamon, bay leaves, tangerine peel, strawberry, rock sugar, soybean paste, dark soy sauce, light soy sauce, etc. Then the second key point is a bowl of old stewed soup, which is the old soup left after braised the meat last time
Wash off the pepper and salt from the marinated beef tendons. After boiling the water in the pot, add all the seasonings and simmer for 1.5 to 2 hours. Then take out the marinated beef tendons and place it in a bowl. Then filter the brine soup and pour it into the bowl to cover the beef tendons. Generally, marinate it the day before and soak it overnight to absorb the flavor. When the weather is hot, put it on the fresh-keeping layer of the refrigerator
The next day, take out the beef tendon and drain it, freeze the stewed soup, slice it and serve immediately. If you like spicy food, you can add a bowl of chili oil for dipping