Chinese
Chinese - Shandong Lu Cuisine
Braised Beef Tendons
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 600g beef tendons, cut into chunks
- • 5 spring onions, cut into long segments
- • 5 slices ginger
- • 3 star anise
- • 2 tbsp light soy sauce
- • 1 tbsp dark soy sauce
- • 2 tbsp Shaoxing wine
- • 1 tbsp rock sugar
- • 1.5L water
Preparation Steps
1
Phase 1
Boil the beef tendons for 5 minutes, then rinse and drain.
2
Phase 2
Fry the spring onions, ginger, and star anise in oil until the spring onions brown.
3
Phase 3
Add the tendons, both soy sauces, wine, sugar, and water; bring to a boil.
4
Phase 4
Reduce the heat and simmer gently for 2 hours until the tendons are gelatinous and tender.
5
Phase 5
Turn up the heat and reduce the sauce until it clings to the tendons.
6
Phase 6
Serve the glossy tendons with the reduced braising sauce.