Braised Beef Tendons (炆牛筋)
This is such a wonderful dish, it tastes wonderful and Chinese believe that it is good for you. We, Chinese, believe in 以形补形， meaning you make tonic out of the part of the animal that you hope to benefit from. For example, if you want to strengthen the brains, eat an animal brain. So if we eat beef tendons, our legs get stronger.
I am not sure if my legs are getting stronger from eating these, but I know my legs do get bigger. 😉 These are simply wonderful.
Best done with a pressure cooker. I have not made these in a regular pot for decades, so I have no clue how long it takes. My guess is at least 2 hours. But with the pressure cooker, the pressure is off.
食谱
Braised Beef Tendons
- 准备
- 0 分钟
- 烹饪
- 0 分钟
- 总计
- 0 分钟
- 份量
- 0
材料
- 2 piecesbeef tendons, cut into 2 cm pieces
- 200 gbeef steak, I used stewing meat
- 5garlic, minced
- Thumb sized Ginger, sliced
- 5Spring Onions, white part only
Seasoning
- 1 TbspSoya sauce
- 1 teaspoonsesame oil
- 1 TbspXO or Chinese wine
- 1 TbspCorn starch
Sauce
- 1 TbspOyster sauce
- 1 TbspDark Soya sauce
- 1/2 cupwater
- 1 teaspoonfive spice powder
- 1/2 teaspoonsugar
- 1star anise
做法
- 01Season the meat and tendon with the seasoning, and leave for 15 minutes.
- 02Prepared the sauce, by mixing all the ingredients for the sauce together.
- 03In a pressure pot, heat up 1 Tbsp of cooking oil and fry the garlic till light brown.
- 04Fry the meat and tendon until they change colour.
- 05Add all the ingredients of the sauce into the pressure cooker.
- 06Set cooker for 45 minutes on high.
- 07When done, open the lid carefully, and let it continue to boil for another 10-15 minutes.