Description
A rich and flavorful beef tendon dish that becomes wonderfully gelatinous when braised.
Ingredients
Scale
- 2 pounds beef tendon
- 1 onion diced
- 4 cloves garlic minced
- 1 inch ginger sliced
- 4 cups beef broth
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon black pepper
- 2–3 green onions chopped
Instructions
- In a large pot, combine beef tendon, diced onion, minced garlic, and sliced ginger.
- Add beef broth, soy sauce, rice vinegar, sugar, and black pepper.
- Bring to a boil, then reduce heat to low and cover.
- Braise for 3-4 hours until the tendon is tender and gelatinous.
- Adjust seasoning as needed, then garnish with chopped green onions before serving.
Notes
- For best results, braise the tendon the day before and refrigerate overnight to enhance flavor.
- Serve with steamed rice or noodles for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Braised
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 70mg
Keywords: beef,tendon,braised,gelatinous