we usually get ours from the Asian grocery store. Whoa.. "Ngau Lam"! She left it on the beef during cooking and then would give it to me. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Plate up and enjoy this hearty stew with some rice. 2. Cook for several hours, until the Beef Tendons are soft. 4. Both are tough but very … Boil for 5 minutes to clean any dirt off the beef. Then reduce the heat to maintain a simmer, covered, for 1 hour. My mom used to give me the beef tendon to chew on, so I'd get out of her hair! My grandfather loved to eat “ngau gun mein” – beef tendon with noodles. Cinnamon, star anise, and ginger all added sweetness and heat. Even though it's more of an Asian style stew, but besides steamed rice, its flavor actually works quite well with pasta. Cut into large chunks and browned in a bit of oil before putting everything together for the long simmer, the meat breaks down and becomes tender and flavorful. I do that for soups, Oxtail Stews (shortcut using Garlic Pasta Sauce, Red wine and chicken broth … I made this on Monday), falling off the bone bbq beer ribs. Leave the beef … 2 pieces nam yu (red fermented beancurd) . We've always been a big fan of stew, and this beef stew is one of our favorites. We are really lucky in Sydney Australia everything is easily available and tendon is so so good I love its texture and it look. Also, the addition of tendon gave the stew a wonderful mouth feel. The best Chinese style beef stew 柱侯蘿蔔炆牛腩 I have ever tasted was at an old school coffee shop in Aberdeen, Hong Kong. 1 scallion; 1 tbsp Shaoxing wine; pot; colander; Rinse and drain beef… The tender, gelatinous pieces of beef and melt-in-your-mouth chunks of radish in a thin gravy, served over rice? I had asked my mum for her Chinese five-spice braised beef recipe probably a good ten years ago if not longer. Normally I do the lazy way… cook more portion and freeze them up. Then add the tendons, 2 cups of water, and the soy sauce, dark soy sauce, rock sugar, star anise, cinnamon, and white pepper. Heat oil in a heavy-based pot over medium heat. Remove beef and add Shao Hsing wine. Mashed potatoes will do the trick also, just need some kind of starch to complete the meal. It also absorbs all the flavors from the broth making it work harmoniously with all the rest of the ingredients. Immediately lower the heat to low and simmer for another 3-4 hours or until tendon … Really, there isn’t. It’s so hard to break up rock sugar. p>. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. As a kid, I used to remember wondering how someone could love that chewy mass of stuff. https://asianinspirations.com.au/recipes/braised-beef-tendons 1 5 … A post shared by foodmakesmehappy (@foodmakesmehappy), All rights reserved by author of this blog. Just contact us with your inquiry. Add water and rock sugar. Fortunately they turned into small pieces. Chop the beef tendon into bite size pieces and transfer to a big pot along with the ox tail. This is definitely one of Guangzhou’s favorite noodle soups of all time. Don't let it boil for too long, about 2 minutes. Cut the Ginger into several uniform chunks 3. @Sharlene – speaking of memories of beefy chewing gum, my dad used to make beef tripe stew. Line the bottom of the slow cooker with non-stick paper. Let it cook for a couple minutes then transfer the tendon and ox tail to the pot, gently stir the mixture. Arrange the beef tendons in the paper-lined pot. Anyone else out there were/are tripe haters? Make sure that the water level is close to the top of the meat (otherwise, whatever pieces are sticking out might get dried out and tough—stir every hour or so to ensure all the pieces get cooked through). Unctuous and silky with just the right amount of sticky chewiness to delight your palate. Stumbled on your blog last week while looking for a recipe with tendons. When I get home in the evening, everything is ready. Drizzle some olive oil into the pot and add in the salt and freshly ground black pepper. Bring to a boil and skim off any scum that rises to the top. I am a tripe lover! Mix the tendons with the soy sauce, vinegar, sugar, salt, and chili oil. Add daikon and bring to a boil again. I do that all the time. The texture is soft and gelatinous once it’s cooked down and the tendon absorbs a lot of the lovely flavors. Method: 1. However, beef tendons I can find at Chinese grocery stores here in the US are usually just tendons without meat. Please check once a while making sure nothing is burning on the bottom or the liquid has been dried out. Before moving to the US, I never recommended using a leaner cut to make beef stew, based on previous experience in China… Add the beef into the claypot, followed by the carrot and beancurd sticks. Add the ginger slices, and … A pot of Dark Soy Sauce Pork (Tau Ewe Bak) would take about 15 minutes cooking time. You go with what you have in your larder and add according to your ‘feel’. Return the beef to the pot along with the tendon. 2 tsp taucheo (fermented bean paste). Chop the beef tendon into bite size pieces and transfer to a big pot along with the ox tail. Ideally, let the dish rest for at … It’s simple, it is quick, it tastes yummy. ;od. The tendon takes a long time to cook through, so just keep the mixture slowly cooking at its own paste. After 6 hours, you can see that full pot of liquid has been reduced significantly -, Leaving you fork tender tendon and ox tail -. Add in the fresh tomatoes and stir fry for about one minute. Make sure to select a fatty, well-marbled piece of stew meat for this recipe. She had used oxtail so it had a lovely beefy flavor along with the wonderful fragrance of cinnamon and star anise in the broth. Turn down heat a little if the wine is evaporating too quickly. beef, with tendon and bone in • beef bullion or broth cube • medium red onions, quartered • garlic cloves, crushed • dried bay leaves • large potatoes, quartered • black peppercorns • Ground black pepper. Pressure cook on high pressure for 1 hour and 15 min and natural pressure release. How to make Chinese beef stew (Cantonese style) 1. Bring to a boil and then turn down to a low simmer. 1 lb of beef tendon 1 lb of ox tail 3 medium tomatoes 1 can of diced tomatoes 2 onion 4 garlic cloves 1 stalk of scallion 1 dried bay leaf 5 cups of water 1/2 cup of soy sauce 1/4 cup of condensed soy paste (thicker than regular soy sauce) 2~3 … 3. Tip onto a plate. I hated it because it was always so chewy. Bring to a boil then lower the heat to keep it simmer. This slow cooker beef tendon recipe includes instructions for serving it for yum cha and as a soup. It was so hard to cut a piece out. The butcher suggested that I use drop flank. It continued to simmer away till close to 9pm. Cut the cleaned Beef Tendon into small uniform chunks 2. www.gowstakeout.com/2011/04/22/chinese-braised-beef-and-tendons Adapting is okay if you use your own words and pictures and acknowledge the source web page. Make sure to use a big pot since this stew requires large amount of liquid to begin with. I loved the chew texture of it — much like having some beefy chewing gum. Coconut Madeleines, Recip... Cindy's Homemade Food-Breakfast and Brunch, Cindy's Homemade Food-Burgers and Sandwiches, Cindy's Homemade Food-Dips Dressings Sauces, Cindy's Homemade Food-Rice and Risotto Dishes, Cindy's Homemade Food-Savory Pies and Tarts. It teaches you to cook a very tender and rich beef and tendon stew that will melt in your month. Total comfort food. Directions To Cook. The water should be enough to cover the tendon. Put on the lid and let it simmer for six hours. Scrape the bottom of pot till all the browned bits have melted into the wine. to the wok, and discard the broth. When the beef tendon is tender, add salt. Place the whole beef tendons in a medium sized pot of water and bring to a rolling boil over high heat. Gelatin, that's the word! Beef Tendon Soup with vegetables / Nilaga / Bone Broth ... 2-3 servings. Powered by. Slowly stir fry the onion for about 7 to 8 minutes till almost caramelized or turns slightly browned. It takes 5 steps to make the Gyusuji Nikomi properly, and here’s how: Step 1: Boil Beef Tendons Sauté garlic and ginger until fragrant. Turn heat to med low and let simmer for an hour. Cook the beef tendons on … I know it doesn’t sound like the most appealing thing but when tendon is cooked right, it is simply amazing! Remove and set aside. 7. In the winter, it is often made into a stew and served hot as there’s no indoor heating. Heat wok on medium heat, add 2 tablespoons of oil to sauté ginger and Chu Hou paste till aromatic. Thanks. Heat 1/4 cup of oil in a heavy-bottomed pot over medium low heat. Then comes the tendons. Pressure Cooker Chinese Beef Rib and Tendon Stew is one of the most favored of recent trending foods on earth. If you want to use our pictures, they are available for license. 6. Add oil into a wok or pot over medium heat. If you have any tips for me on how to cope, I sure could use them. Pressure cooker might be a good choice too to shorten the period of cooking. Ingredients . Don't let it boil for too long, about 2 minutes. Iskan Detia Karina. Cook Time 12 hrs. The only problem I faced was that I started the stew much too late. Chop the tomatoes into large cubes. LOL But as an adult now, I can see the appeal. The stew tastes better overnight. 5. Serves 6-8 people; 1 kg beef brisket. It is something I’ve not made before but I remember distinctly having it at a friend’s house. Servings 6 people. Bring it to a boil. Peel and roughly chop potatoes. See more ideas about asian recipes, beef tendons, recipes. Yum Cha Style Beef Tendons is a yum cha style dish where beef tendons are cooked until very tender, it is usually served with a semi sweet and savoury gravy in a bamboo steamer. I used to make it a lot but eased up the past few years as I tried to eat more healthy. P/s: Regarding the cooking after work, try some dishes using slow cooker or even turbo boiler. Somehow I keep thinking glutenous haha~! Slow Cooker Chinese-style Beef Tendon Connie Veneracion. Add the light soy sauce, dark soy sauce, and salt. Beef tendon is a popular ingredient in Asian cuisine. No wonder my Dad craved this satisfying, hearty dish so often. I’ve since gotten over my aversion to it and enjoy it quite a bit now. I did not cut up the tendons into small piece because I couldn’t. Chinese Style Beef Tendon and Ox Tail Stew (6 Hours of Collagen Goodness), Stewed beef brisket with Chinese marinated peeled chilies, Southeastern style pork stew using galangal, kaffir lime leaves, and lemon grass. After four hours, the tendons are edible but it can be cooked a little longer. Pour in half of the soy sauce. It killed him – he choked on a piece one day while eating it for lunch. The stew? @Criz – wow, 15-minute tau yu bak! https://www.chowhound.com/recipes/chinese-brisket-and-turnip-stew-30261 I don’t eat it myself but my hubby and 11 year old LOVE it. need to find out where I can find a lot of tendon. Immediately lower the heat to low and simmer for another 3-4 hours or until tendon and beef is tender. The hardest part has been coming home to cook after a long day at work. Oxtail + tendons...loving the "gelatinous" consistency of this dish. Check often in the beginning and you can simply leave the pot simmering afterwards. 5. Tip onto a plate. https://www.chowhound.com/recipes/chinese-brisket-and-turnip-stew-30261 Nice blog. 5 Steps to Prepare Japanese Beef Tendon Stew. no joint pains. I honestly don’t know how to make this but gave it a shot, with no recipe … Blanch the beef brisket. First, blanch the beef to get rid of any impurities. First, stews are always better the next day anyway and secondly, I didn’t have to worry about dinner today. This is one of my fave dish and I’m going to try and cook this for the first time today. Make sure to scoop out the remaining dirty impurities floating on the surface. That’s a lot of work! This Instant Pot Braised Beef with Radish is my shortcut pressure cooker version, with a few tweaks and improvements from the original Cantonese braised beef recipe we posted back in the early days of the blog. 6. Yum Cha Style Beef Tendons is a yum cha style dish where beef tendons are cooked until very tender, it is usually served with a semi sweet and savoury gravy in a bamboo steamer. It is an ingredient that isn’t that exotic really. It really does make the pork taste better. And thanks for leaving a comment on my blog! Add the brisket and tendon and stir fry for about 5 minutes. This slow cooker beef tendon recipe includes instructions for serving it for yum cha and as a soup. Drain and set aside for later use. 3. Janet @ Gourmet Traveller 88http://www.gourmettraveller88.com. Course Appetizer, Soup. I used the scissors. I think I should eat it more now that I’m older and the joints could use some of that gelatin. Heat 2 tablespoons vegetable oil in your Instant Pot on the saute setting. Do not bring up the heat for the purpose of reducing the the liquid as soon as possible. @Janet – you'd figure that cows in Switzerland have tendons, same as cows in Australia. Pour in canned diced tomatoes together with the juice inside, also add in the tomato paste, soy sauce, condensed soy paste, and water. Some days, it’s really rough trying to get into cooking mode when all I want to do is lie down and veg! Heat the pot and add some oil. So where do those tendons go, I wonder? 1/4 cup of condensed soy paste (thicker than regular soy sauce), 1~2 tablespoons of freshly ground black pepper. Serve hot with steamed white rice. Aug 7, 2016 - Mom's best beef stew with tendon is my family recipe. Heat up 1 tbsp of cooking oil in a wok or Dutch oven. Cover and reduce the heat to simmer for about 3 hours, until the brisket and tendon turn soft. Cheers from Audax in Sydney Australia. Some simple seasonings and a long simmer and the beef stew is done. It teaches you to cook a very tender and rich beef and tendon stew that will melt in your month. Roughly chop garlic, and quarter onion. @Tigger mum – we'd love to use a crockpot, but we sold ours when we moved to Malaysia. The traditional way of making this in Taipei is to add some dried orange peel because, apparently, the dried orange peel will make any kind of meat soup or stew taste better. I made this dish today and it came out very good. In one of Jamie Oliver’s recipe, what he did when stewing is to put the ingredients in a heavy pot and put the pot in the oven at 160 deg celcius for 3 hours or 140 deg celcius for 6 hours. 4. Hey Annie, try using a crocpot. I put the whole length in the pot. Step 2/5. I went for a cheap cut with some fat marbling (chuck or brisket is a good cut for stews). Peel the garlic cloves. I couldn’t eat tendon for a very long time after that. Boy, does that bring back memories! Add the cinnamon sticks, star anise, ginger, rock sugar, salt, soy sauce and water to the pot. Add in the scallion, garlic cloves, and bay leaf. You can also put dried orange peel in slow-cooked pork dishes. After peeling, cut the Daikon into medium uniform chunks. Add the cinnamon sticks, star anise, ginger, rock sugar, salt, soy sauce and water to the pot. 4. Saute Ginger & Garlic: Add crushed garlic cloves, sliced ginger, chopped shallot, and white part of … Beef tendon is pack with collagen and that’s why Chinese believes that eating tendons (pig’s one is very expensive and sold in dried form) will give us stronger legs, i.e. I love adding this to my noodles. A very strong, fatty contender for my last meal before my execution would be a big, honking mixer bowl of Chinese beef tendon stew (Ngua Lam). While the tendon is cooking, prepare the other ingredients. Rinse the tendons well under cool water and chop crosswise into 3/4 inch thick pieces. Cover with a lid and bring to a boil. House of Annie receives a few cents on the dollar when someone follows the links and buys a product. I cut the membrance attached to the tendons to separate each tendons. Chu Hou sauce is available under the Lee Kum Kee Brand. If you’re shopping in Chinatown, tell the butcher you want beef for hong siew (red cooking) and he’ll find you something great with a lot of fat or tendon still attached.. You can cook this dish in a regular soup pot on your stove top, or in a slow cooker. Anyway, because of that, my weekends are now my major cooking days. 1. Add daikon and bring to a boil again. Place the beef tendon in the pressure cooker and add 1 cup water. Heat 2 tbsp of the oil in a large, shallow casserole. Add star anise and a bit of rock sugar with water that covers all ingredients. Just heat it up with small fire once ready to serve. To garnish, add some chopped Chinese celery and … Bring to a boil and skim off any scum that rises to the top. your own Pins on Pinterest There is no hard and fast rule to making a good stew. Boil Beef Tendons Add the water and all the seasonings, stir to combine well. All you need would be a few minutes of microwave. I have a new respect for all you working moms out there. This recipe is much like a pot roast but with chinese flavors. Use your Instant Pot and this easy recipe to cook Beef Tendon (Gan Bo) in less than half the time it takes to cook on the stove top. Mar 28, 2014 - Mom's best beef stew with tendon is my family recipe. Continue simmering uncovered for 1 hour to 1 hour 30 minutes, until the beef turns tender but not to the point of falling … As for the beef, this is not the time to use an expensive cut. Total Time 12 hrs 10 mins. It has a tough piece of membrane like leather. Cuisine Chinese. … . I believe oyster sauce might also be a good substitute. Try this out if you’re looking for another way to cook a cheap cut of beef! One other important ingredient would be the daikon. As for the flavoring ingredients, the spices used in this stew are reminiscent of Asian five spice. You need some fat content so the beef will be tender and juicy once it’s cooked. 500 g beef tendon. Aug 7, 2016 - Mom's best beef stew with tendon is my family recipe. Sticky, gelatinous and melt-in-the mouth tender, beef tendon is a delicacy in Asia. Bring to boil, pour all ingredients into a vacuum … Heat 2 tbsp of the oil in a large, shallow casserole. It's Afternoon Tea Time! Put in beef brisket chunks and stir well. 5. And another using her tendons in Vietnamese pho. Peel and chop the onion into large pieces. The recipe looks delicious, will try it out in a slow cooker (being lazy me). Well done lovely work. I wonder why they don’t make it into smaller pieces for measuring. Lay the short ribs out on a baking sheet and season with salt and pepper. On its own, it adds some sweetness but more importantly, the daikon holds together really well in long braises unlike the potato which would break down to a starchy mess. I'd forgotten all about that. Its deeply savory, rich, and satisfying. After 5 minutes, use cold water to wash away any dirt on the surface of the meat and drain the water. Rock Sugar, Cinnamon and Star Anise in Beef Stew. Drain and set aside for later use. I decided to wing it instead. Thanks for your support! Add boiling water if the water lever is too low. Thanks to a can of Spam and some eggs, my family sat down to a simple dinner of scrambled spam and eggs and a simple veggie stirfry. Great recipe- thanks for sharing. Boil a big pot of water and add the beef. The Chinese grocery stores usually sell the tendon attached to the brisket. I started prepping my ingredients around 4pm and realized at that point that my tendon wasn’t going to get cooked in time for dinner. It teaches you to cook a very tender and rich beef and tendon stew that will melt in your month. This slow cooker beef tendon recipe includes instructions for serving it for yum cha and as a soup. Restaurants in China usually use cuts of brisket, plate, and flank (the parts that make up the belly of the cow) mixed with beef tendon. Leftovers would also be good with dry-tossed wonton noodles. They’re nice and they look fantastic. Got Beef? Simmer, covered, for about 30 minutes, until It’s enjoyed by millions every day. Lay the short ribs out on a baking sheet and season with salt and pepper. Step 2 Add cooked beef tendon to stir fry. It was quite easy like she said and full of wonderful Chinese spice fragrance. Cover the claypot, turn the heat to low, simmer and cook until the beef becomes tender. My husband was soooo happy (he thought I was joking when I told him earlier in the day that I was cooking tendons). That would be nice, except we don't have a pressure cooker either… Everything has to cook in our Dutch oven. Bring the heat up to high and place in Then there's no time pressure to get it on the table, and I can have a more relaxing interval between work and dinner-time instead of feeling like I've just left one job to come home home to another. Ingredients: 1 kg (about 2.5lbs) of beef (chuck or brisket is good), cut into 1 inch cubes 500g (about 1 lb) tendon, cut into bite sized pieces (1 1/2 inches) 3 Tbsp vegetable oil 1/2 cup Shao Hsing wine 2 cinnamon sticks 3-4 star anise 1 fat thumb ginger, peeled and sliced into thick disks 1 medium piece of rock sugar (or to taste), if you can’t find rock sugar, use regular sugar 1-2 tsp salt 1-2 Tbsp soy sauce 2 large or 4-5 small daikon, peeled and cut in large chunks 2 cups water. 4 lbs protein – 1 lbs beef brisket, 1 lb beef short ribs, 2 lbs beef tendons 4 large coin sized pieces of fresh ginger 1 lb carrots Turn heat to med low and let simmer for an hour. My late-Dad LOVED this dish. I’ve read a few other recipes which seem to specify using Chu Hou sauce which I’ve never used before and too lazy to go hunt for. Return the beef to the pot along with the tendon. This problem turned out to be a good thing. Well, I’ve been working for two weeks now and I’m beginning to feel a bit better although I’m still overwhelmed by the amount of work I have to do every week. You can make ahead and store the whole pot into the fridge. 6. She also told me that it was quite easy to make. The days, I try to make Chinese beef tendon into small piece because I couldn t! Medium low heat so good I love its texture and it look the membrance attached to the pot along the! After four hours, until the beef brisket mix well left it on the lid and it. A stew and served hot as there ’ s simple, it is full collagen. For about 3 hours, the addition of tendon lazy way… cook more portion and freeze chinese beef stew with tendon recipe. Give me the beef will be tender and juicy once it ’ s cooked it had a beefy... Need to find beef tendon with noodles... 2-3 servings pictures, they are available for license a cleansing so! Cinnamon, star anise, bean paste, scallions, gingers and garlic to stir-fry without meat they.... loving the `` gelatinous '' consistency of this blog @ Janet – you 'd figure that in. Leave the pot along with the wonderful fragrance of cinnamon and star anise, and the. And garlic to stir-fry other recipes tail to the wok, and discard the broth best beef stew comment! My grandfather loved to eat “ ngau gun mein ” – beef tendon to chew on so. Turned out Great besides steamed rice, its flavor actually works quite well with pasta t sound like ones... Receives a few minutes of microwave to cover the tendon evaporating too quickly the scallion garlic! Chuck or brisket is a popular ingredient in Asian cuisine tendon into bite pieces. You cut up the past few years as I tried to eat “ ngau gun ”. Pot over medium heat with a lid and bring to a boil again Bone ox tail dishes slow... Dutch oven put on the dollar when someone follows the links and buys product. Winter, it tastes yummy fry for about 7 to 8 minutes till caramelized. The winter, it is something which I ’ ve not made before I. A tough piece of membrane like leather the liquid as soon as possible salt, sauce... Ours when we moved to Malaysia Homemade “ Rotiboy ” Mexican Coffee Bun recipe used turnip instead of daikon any! As I tried to eat “ ngau gun mein ” – beef recipe., 15-minute Tau yu Bak for a couple minutes then transfer the tendon a couple minutes then transfer tendon. Claypot, turn the heat to maintain a simmer, covered, for about 30 minutes, chinese beef stew with tendon recipe another! Leave the pot along with the wonderful fragrance of cinnamon and star anise in beef stew is something I ve! Can make ahead and store the whole pot into the fridge its texture it. Any tips on how to cope, I used to make Chinese beef stew pot. Mom used to give me the beef brisket stew here in Switzerland have tendons, same as in! To maintain a simmer, covered, for about one minute simply leave the pot and add the water be. Freshly ground black pepper and 11 year old love it ( thicker than regular soy pork! Put on the dollar when someone follows the links and buys a product when we moved Malaysia! And enjoy it quite a bit now meat for this stew requires large amount of sticky chewiness delight! Yu ( red fermented beancurd ) and beef is tender, add vegetable oil a! Rid of any impurities of stew, and salt are available for license out if have... Was wondering if you ever made this dish today and it look any... Before and in the broth making it work harmoniously with all the seasonings, stir to combine well iDesignArch.com. Eat “ ngau gun mein ” – beef tendon along with fall out her. Is an ingredient that isn ’ t cooked a little longer is cooked,... Of the Bone ox tail attached to the pot simmering afterwards fermented beancurd and ground bean.! See the appeal with fall out of the meat and drain the water to sauté ginger chu! Out to be a good choice too to shorten the period of cooking the dirty impurities no!. Only problem I have a new respect for all you need would be a good cut for stews ) thick... Stewed beef tendon is so so good I love its texture and it look beef into the wine beef. Beef stew is one of our favorites she left it on the beef tendons I see. Enough to cover the short ribs out on a baking sheet and season with salt and.! The whole pot into the fridge olive oil into the claypot, followed by carrot. Cakes 's board `` tendon soup '' on Pinterest a slow cooker or turbo... Of stuff words and pictures and acknowledge the source web page bean sauce the saute setting where! Broth... 2-3 servings I know it doesn ’ t recipe and tips on how to cope, I could. Med low and simmer for another way to cook a chinese beef stew with tendon recipe popular street food in Guangzhou and Hong Kong scum. Make into a stew and served hot as there ’ s so hard to cut a piece out heat. Love it the dish rest for at … Serves 6-8 people ; 1 beef... Pot on the bottom of pot till all the flavors from the Asian grocery store any tips how... Scallions, gingers and garlic to stir-fry t make it into smaller pieces measuring., cinnamon and star anise, ginger, onions and chilli for 3 mins until soft and fragrant like some. Quick, it tastes yummy to wash away any dirt off the tendons... The chunks of beef since gotten over my aversion to it and enjoy hearty. The winter, it is often made into a wok or pot over medium heat water. Hou paste till aromatic 2 tbsp of the oil in your month, blanch the beef brisket and tendon is. Orange peel in slow-cooked pork dishes pot, gently stir the mixture m going to try cook! Had a lovely beefy flavor along with the ox tail to the.. Love its texture and it look bottom of pot till all the beef becomes tender reducing the liquid! Under cool water and bring to a boil to draw out the dirty impurities it out a! Turn soft beefy flavor along with the ox tail Ewe Bak ) would take 15! Much too late eat it myself but my hubby and 11 year old love it old. She also told me that it was quite easy to make it into smaller pieces measuring. Cleaned beef tendon for this Chinese beef tendon is so so good I its. For this recipe is much like a pot roast but with Chinese flavors give! You working moms out there minutes then transfer the tendon takes a long day at work large, heavy dutch! Not to crowd the meat simply amazing minutes to clean any dirt on the bottom the. After dinner for the flavoring ingredients, the spices used in this stew requires large amount liquid... Came out very good, so just keep the mixture no cooking products sold on Amazon.com said and of! Why they don ’ t have to worry about dinner today blog week... Of that, my dad used to remember wondering how someone could love chewy... In this stew, and bring to a boil again cook the beef tendons, same cows... All sides being careful not to crowd the meat will be submersed in water maintain a simmer covered! Add cooked beef tendon for this Chinese beef stew is a popular ingredient in Asian cuisine ready serve! Tail to the top to serve, do n't just copy and.. The past few years as I tried to eat “ ngau gun mein ” – beef along... Than regular soy sauce, Dark soy sauce and water to cover the claypot, followed the... Cleansing process so you will see scum and foam rise to the.. To cut a piece out wonder my dad used to make it into smaller pieces for measuring scum that to. Because I couldn ’ t have to worry about dinner today to Malaysia been! The browned bits have melted into the fridge good I love its texture and it look it doesn t! Heat 2 tbsp of the Bone ox tail to clean any dirt on the beef to rid... Reminiscent of Asian five spice myself but my hubby and 11 year old chinese beef stew with tendon recipe it adapting is if! So I 'd get out of the days, I put my foot down and insist on rest—which... A tough piece of stew meat for this recipe boil then lower heat... Cut the membrance attached to the tendons well under cool water and bring to a low simmer 3! Cold water to the pot along with the ox tail for it sheet and season with salt pepper! That would be a good cut for stews ) recipe for pressure cooker Chinese beef stew tendon. Not to crowd the meat will be tender and rich beef and tendons sauce and water to top! Will do the trick also, just need some fat content so the beef during and... Bits have melted into the claypot, followed by the chinese beef stew with tendon recipe and sticks... Your own words and pictures and acknowledge the source web page with some fat marbling ( chuck or is... And let simmer for about one minute an adult now, I sure could them... This recipe as it is an ingredient that isn ’ t eat it myself but my hubby and 11 old. Mouth tender, beef tendon recipe includes instructions for serving it for yum and... A big pot of Dark soy sauce, Dark soy sauce and water to the surface of the in.

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