Braised beef tendons, deeply rooted in Chinese culinary heritage, are celebrated for their melt – in – mouth texture and rich, savory flavor. This dish typically graces dining tables during family gatherings and special occasions. Below, you’ll find a detailed guide on how to prepare this restaurant – worthy dish in your own kitchen.
Ingredients
For the Beef Tendons
- 500g beef tendons: Their natural gelatin gives the dish a satisfyingly chewy yet tender texture.
For Seasonings and Aromatics
- 4 slices of ginger
- 3 cloves of garlic, crushed
- 2 scallions, cut into sections
- 2 star anises
- 1 small piece of cinnamon
- 2 tablespoons of light soy sauce
- 1 tablespoon of dark soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of cooking wine
- 1 teaspoon of sugar
- 1/2 teaspoon of salt
- 1/2 teaspoon of white pepper
- 2 tablespoons of cooking oil
- 600 – 800ml beef broth or water
Step – by – Step Cooking Process
Preparing the Beef Tendons
- Start by thoroughly cleaning the beef tendons. Use a sharp knife to scrape off any impurities on the surface. Cut the tendons into manageable pieces, around 5 – 6 cm in length.
- Blanch the beef tendons: Place the cut tendons in a large pot filled with cold water. Bring the water to a boil over high heat. As the water boils, skim off the scum and impurities that rise to the surface. This step helps remove blood and unwanted odors. Let it boil for 3 – 5 minutes, then drain the tendons and rinse them under cold running water. Set aside.
Sautéing Aromatics
- Heat 2 tablespoons of cooking oil in a heavy – bottomed pot or wok over medium – high heat. Add the ginger slices, crushed garlic cloves, and scallion sections. Stir – fry until fragrant, about 1 minute.
- Add the star anises and cinnamon to the pot. Continue to stir – fry for 30 seconds to release their aromatic flavors.
Adding Seasonings and Tendons
- Pour in 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of cooking wine, 1 teaspoon of sugar, 1/2 teaspoon of salt, and 1/2 teaspoon of white pepper. Stir well to combine the seasonings.
- Add the blanched beef tendons to the pot. Stir – fry for 2 – 3 minutes to coat the tendons evenly with the seasonings.
Braising the Tendons
- Pour in 600 – 800ml of beef broth or water. Make sure the tendons are fully submerged. Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the pot and let it simmer for 2 – 3 hours. The long cooking time is crucial to make the tendons tender. Check the tenderness of the tendons periodically. They should be soft enough to be easily pierced with a fork.
- Uncover the pot and increase the heat to medium – high. Let the sauce reduce until it thickens slightly, about 5 – 10 minutes. This step intensifies the flavor of the sauce.
Serving
Transfer the braised beef tendons to a serving plate. Spoon the thickened sauce over the tendons. Garnish with some fresh scallions. Serve hot with steamed rice, allowing you to savor every bit of this delicious dish.
