Delicious Beef Tendon recipe | Hau leeg nyuj qab qab noj dua nawb

beef tendon

🥗Healthier: chicken feet

💰Cheaper: pork hocks

Chicken feet provide a similar texture, while pork hocks are more affordable.

Soak beef tendon in cold water for several hours or overnight to clean.

Rinse the tendon under cold water to remove any impurities.

In a large pot, add the tendon, ginger, garlic, and scallions.

Pour in soy sauce, rice wine, and enough water to cover the tendon.

Add star anise, cinnamon stick, bay leaves, salt, and sugar to the pot.

Bring the mixture to a boil over high heat, then reduce to a simmer.

Cover and cook for 3-4 hours until the tendon is tender and gelatinous.

Check occasionally and add more water if needed to keep the tendon submerged.

Once tender, remove the tendon from the pot and let cool slightly.

Slice the tendon into bite-sized pieces or serve whole.

Drizzle with sesame oil and garnish with chopped green onions before serving.

Cooking Techniques

Spice Level:

Allergens