Braised Beef Tendon

Overview

The most important thing to choose when choosing braised beef tendon is to choose a meaty and tight hind leg

Soak 2 and a half kilograms of beef tendon in cold water for 2 hours repeatedly to draw out the blood
Cut the meat into small pieces so it tastes delicious
Boil the bleeding water in a pot under cold water. When there is no bloody water in the pot, take it out
Add the meat to warm water, add all the seasonings and bring to a boil over high heat, then simmer over low heat for about 1 hour
Finally, reduce the juice over high heat and let it cool before slicing

$Braised Beef Tendon step 5$
Finished product