Recipes - Chinese

Braised Beef Tendons
Braised Beef Tendons


Chinese yum cha-style beef tendons slow braised and steamed until soft and tender. Get this recipe for Braised Beef Tendons. Recipe by Asian Inspirations.
Cooking Time: > 120mins
Serves:3 to 4
Total time: > 120mins
Course: Entrée
Cook Method: Braise/Stew
Cuisine: Chinese









Ingredients:

500g beef tendons (washed and sliced)
2 tbsp oil
½ a head of garlic (finely minced)
1 tbsp ginger (finely minced)
3 cups water
1 tbsp oyster sauce
1½ tbsp soy sauce
1 tbsp Shaoxing wine / Chinese cooking wine
½ tsp sugar
¼ tsp ground white pepper




Steps:
  1. Add oil into a wok or pot over medium heat. Sauté garlic and ginger until fragrant. Remove and set aside.
  2. Bring the heat up to high and place in beef tendons. Sear and brown them on all sides.
  3. Add all ingredients into the wok, including sautéed garlic and ginger. Bring to a boil then, put on the lid and simmer on lowest heat for 2½ hrs. Stir occasionally and ensure there is sufficient liquid. By the end of the simmer time, the liquid should be thick. Season with salt or sugar according to taste.
  4. Transfer tendons to a steaming plate or bamboo basket and steam over high heat for 30 mins. Remove and serve.

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Braised Beef Tendons

Braised Beef Tendons

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Chinese yum cha-style beef tendons slow braised and steamed until soft and tender. Get this recipe for Braised Beef Tendons. Recipe by Asian Inspirations.

Cooking Time: > 120mins
Serves: 3 to 4
Total time: > 120mins
Course: Entrée
Cook Method: Braise/Stew
Cuisine: Chinese
Ingredients

500g beef tendons (washed and sliced)
2 tbsp oil
½ a head of garlic (finely minced)
1 tbsp ginger (finely minced)
3 cups water
1 tbsp oyster sauce
1½ tbsp soy sauce
1 tbsp Shaoxing wine / Chinese cooking wine
½ tsp sugar
¼ tsp ground white pepper

Instructions
  1. Add oil into a wok or pot over medium heat. Sauté garlic and ginger until fragrant. Remove and set aside.
  2. Bring the heat up to high and place in beef tendons. Sear and brown them on all sides.
  3. Add all ingredients into the wok, including sautéed garlic and ginger. Bring to a boil then, put on the lid and simmer on lowest heat for 2½ hrs. Stir occasionally and ensure there is sufficient liquid. By the end of the simmer time, the liquid should be thick. Season with salt or sugar according to taste.
  4. Transfer tendons to a steaming plate or bamboo basket and steam over high heat for 30 mins. Remove and serve.

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