Best Beef Tendon Recipe in Cold Time with Wine! Beef in Pallet Sauce! | Uncle Rural Gourmet

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while maintaining flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier and vegetable oil is more budget-friendly.

Wash off the blood from the beef shanks.

Wash the beef tendons.

Cut the large beef shanks into smaller pieces for better flavor absorption.

Prepare some scallions and ginger.

Put water in the pot and add scallions and ginger.

Add star anise, cardamom, chili, cinnamon, Sichuan peppercorns, bay leaves, grass fruit, and hawthorn to the pot.

Once the water boils, simmer for 10 minutes to prepare the broth and then turn off the heat.

Pour the broth over the beef shanks and tendons, adding more soy sauce.

Add yellow soybean paste and sweet bean paste, mixing the seasonings evenly.

Marinate the beef shanks and tendons for half a day.

Put the marinated beef shanks and tendons into the pot.

Add Qilian Mountain spring water and a few pieces of rock sugar for flavor.

Turn up the heat for braising the beef.

Use a pressure cooker to layer the meat and tendons, stacking them up.

Pour in a bowl of the original broth and cover with a plate, pressing down with a piece of chicken blood stone from '88.

Make a dipping sauce by smashing garlic, adding chili powder, sesame seeds, hot oil, steamed fish soy sauce, oyster sauce, sugar, and aged vinegar, mixing well.

Sprinkle with chopped green onions after mixing the dipping sauce.

Press the braised beef overnight to set.

Slice the braised beef and serve it with wine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens