This dish is truly Chinese comfort food. If cooked correctly, the tendons are soft and beef can be broken apart with a fork. This is normally eaten with rice, but can be eaten with noodles or french bread.
Chinese Braised Beef with Tendons
Ingredients
1.5 lbs Beef tendon (cut into 2" cube)
2.5 lbs Beef (any kind good for stew)
15 oz Beef broth (approx)
10 slices Ginger
3 stalks Green onion (chop one stalk for garnish, the rest cut into 2" section)
3 carrots Carrots (cut into BIG chunks, can be more if you like them)
1 Tomato (slice)
2 TBS Tomato paste
alittle Shaoxing wine
1 TBS Oil
Instruction for Instant Pot (IP):
1. Boil a pot of water with 5 slices of ginger and the 2 stalks of green onion. Blanche tendons for 3-5 mins. Do not throw away the water, we will need it to blanche the beef.
2. Remove tendons and season with a bit of salt. Add tendons to IP and add enough beef broth to cover the tendons (it can be more or less that the 15 oz indicated). Set it on meat mode and cook for 25 mins.
3. When tendon is about done, blanche the beef in the same pot of water you used for tendons until no more blood on the beef.
4. In a wok or a pot, heat oil.
5. Add in the ginger to fry it a bit. Then add in the tomato.
6. Then add in the tomato paste stir fry until warm and then add in a little bit of Shaoxing wine.
7. Add in the blanche beef so that the tomato paste will coat the beef.
8. When the tendons are done, pour out the meat juice into the tomato beef pan to deglaze that pot.
9. Pour the tomato beef pot into IP where the tendons are. Add a tiny bit of salt.
10. Add in carrots.
11. Set it on meat mode and reduce time to 25 mins.
12. After it is done, do quick release and taste the sauce. Add more salt if needed. If you like thick sauces, you can set it on saute mode to bring the content to a boil and add in a cornstarch and water mixture. I usually think that the sauce is thick enough since the tendon is a thickening agent.
Enjoy!
Instruction for regular pot
1. Boil a pot of water with 5 slices of ginger and the 2 stalks of green onion. Blanche tendons for 3-5 mins. Do not throw away the water, we will need it to blanche the beef.
2. Remove tendons and season with a bit of salt. Add tendons to another pot and add enough beef broth to cover the tendons (it can be more or less that the 15 oz indicated). Cook on medium high for 30 mins, then turn down the heat to medium to stew for at least 30 mins. I usually use cast iron pot as it retain heat and stew very efficiently. Add more beef broth if liquid is low.
3. When tendon is about done, blanche the beef in the same pot of water you used for tendons until no more blood on the beef.
4. In a wok or a pot, heat oil.
5. Add in the ginger to fry it a bit. Then add in the tomato.
6. Then add in the tomato paste stir fry until warm and then add in a little bit of Shaoxing wine.
7. Add in the blanche beef so that the tomato paste will coat the beef.
8. Pour out some of the meat juice from the tendons into the tomato beef pan to deglaze that pot.
9. Pour the tomato beef pot into the pot where the tendons are. Add a tiny bit of salt.
10. Add in carrots.
11. Set it on medium high heat to stew for about 45 mins. How long you cook this time depends on your pot and stove. Check to make sure the beef and tendons are as soft as you like it.
12. After it is done, taste the sauce. Add more salt if needed. If you like thick sauce, you can add in a cornstarch and water mixture. I usually think that the sauce is thick enough since the tendon is a thickening agent.
