Shaoxing Braised Beef Tendon

Overview

The fried spices and the fragrant Shaoxing wine are simply braised to create a great taste. Using the marinade soaking method, the beef tendon is tender and tasty, comparable to the braised beef tendon in famous stores.

Tags

• hot dishes
• zhejiang cuisine
• old man
• lunch
• beef tendon heart
• braised buns
• garlic
• rock sugar
• salt
• shaoxing wine
• ginger slices
• green onions
• red pepper
• soy sauce
• water

Ingredients

Steps

1. 1 Have all ingredients ready. Remove the fascia from the beef tendon heart and blanch it in advance (step 2). Slice the ginger, cut the green onion into sections, peel off the outer membrane of the garlic, and wash the pepper without cutting it.

   

2. 2 First use a knife to slightly remove the thick fascia on the outer layer of the beef tendon heart so that the marinade can more easily penetrate into the meat. Take another pot of cold water, put in the beef tendon heart, and cook over low heat until the water boils slightly (when small bubbles begin to appear on the water surface). Take it out, rinse it with cold water, and set aside. (about 14-15 minutes)

   

3. 3 Heat oil in a pan (1 tablespoon of oil), sauté all [Sauteing Ingredients A] over low heat until fragrant, set aside. (about 3-4 minutes)

   

4. 4 [Start marinating beef tendon] Take one (inner pot) and put in beef tendon, "Sauteing Ingredients A" and "Brine Ingredients B". (Outer pot) Pour 2.5 meters of water into the pot, press the switch, and simmer for about 60 minutes. When the switch jumps, unplug the power cord (without keeping warm) and continue to simmer with residual heat for 1 hour without lifting the lid.

   

5. 5 After continuing to simmer for 1 hour, lift the lid and poke the thickest part of the beef tendon with a needle. It will go through easily and it's done. Then take out the inner pot, remove the spices and marinade, let it cool at room temperature (about 4-5 hours), and then move it to the refrigerator to continue soaking in the flavor.

   

6. 6 After refrigeration and soaking for 10-12 hours, take it out and pack it. You can cut into small pieces to try, and then adjust the soaking time according to your personal taste. (Personal experience sharing ~ Do not soak for more than 1 day, the beef tendon heart will be too salty) [Secret of beautiful slices] After refrigeration, the slices will be complete and beautiful without breaking. After slicing, pour a large spoonful of warmed marinade (can be omitted), top with shredded green onions or chopped green onions. If you like it spicier, add some chili rings or chili sauce ~ it’s done ~