Description
A rich, flavorful dish made with tender beef tendons that become gelatinous through a slow braising process.
Ingredients
Scale
- 2 pounds beef tendon
- 4 cups beef broth
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon ginger, minced
- 2 garlic cloves, minced
- 1 onion, sliced
- 1 tablespoon sesame oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- In a large pot, heat sesame oil over medium heat.
- Add onion, garlic, and ginger, sautéing until fragrant.
- Add beef tendons and brown them on all sides.
- Pour in beef broth, soy sauce, rice vinegar, salt, and pepper.
- Bring to a boil, then reduce heat to low and cover.
- Braise for 3-4 hours, or until tendons are tender and gelatinous.
Notes
- Make sure to skim off any fat from the surface while cooking.
- This dish can be served with rice or noodles.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Braising
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 100mg