How to Make Braised Beef Tendons
How to make braised beef tendon Beef shank Is it delicious? Actually, making braised beef tendon isn't complicated; you just need to follow the steps below.Recipe Prepare the ingredients and tools for braising beef tendon, then proceed step by step. You'll definitely learn how to make it and create your own delicious dish!
Braised Beef Tendon Ingredients Introduction
Beef shank (3 kg) Soy sauce (40 g)Dark soy sauce(100 g) Fresh soy sauce(100 g) Shaoxing wine (300 ml) Braising spice bag (1 piece)Coarse salt(90 g)Cow bone(as needed)
Steps to make braised beef tendon:
1. Do not wash the beef shank when you buy it; cut it into chunks of about 500 grams.
2. Season with coarse salt and rub evenly.
3. Place a plate on top, add weight, and refrigerate for 72 hours, turning every 24 hours. Turn the beef shank after marinating to ensure even seasoning.
4. After marination, prepare the beef bone broth. First, blanch the cow bones in cold water.
5. Remove the cow bones, clean off any impurities, add enough cold water and ginger, then bring to a boil under a lid, simmer for 4-5 hours, and use the broth later.Braising spices consist of Korean pepper
, star anise , aged orange peel, cassia bark, cardamom, fennel seeds, fennel seed , white, cassia leaf,licorice root, Sichuan pepper,alpinia officinarum root and clove. This spice bag is missing fennel leaves, so I added two more pieces.6. Wrap the spices in a sachet.
7. Choose soy sauce from dark soy, light soy, and fresh soy.
Prepare ginger and scallions.8. Rinse the marinated beef shank to remove blood water; do not wash too much.
9. Pour off any remaining blood water and do not wash excessively.Blood water,
Blood
water
10. Heat a small amount of oil in a pan, add ice sugar to melt it.
11. Cook the caramelized sauce until bubbles form and turn light brown; this process is very short, so do not overcook or it will taste bitter.
12. Immediately pour in boiling water and turn off the heat; the caramelized sauce is ready.Boil on high for five to six minutes to allow spices to release their flavors initially. Check the seasoning; it should be just right.
13. Add the caramelized sauce, Shaoxing wine, dark soy sauce, light soy, fresh soy, beef broth, ginger and scallions, and the spice sachet into the braising pot.14. Boil over high heat for five to six minutes; then lower the heat and simmer for 30 minutes before turning off the stove. Do not lift the lid and allow it to cool naturally until cold.
If you don't plan to eat immediately, let the beef shank sit in the broth overnight.
15. After cooling, the beef tendon is braised.
16. Cut the beef tendon vertically along its grain as thinly as possible.
17. It's done when cut thinly and neatly.
