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Home Dish Chinese-Style Braised Beef Tendon and Shank Stew (柱侯蘿蔔炆牛筋腩)

Chinese-Style Braised Beef Tendon and Shank Stew (柱侯蘿蔔炆牛筋腩)

Name: How to cook Chinese-Style Braised Beef Tendon and Shank Stew (柱侯蘿蔔炆牛筋腩) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 to 10 servings
Cuisine: Us

Introduce

Chef :

Chris Gan

Chinese-Style Braised Beef Tendon and Shank Stew (柱侯蘿蔔炆牛筋腩)

My Chinese Mother-in-Law graciously taught me how to make this hearty and delicious stew. Beef shank and tendon are quite tough and fibrous, but a slow braise transforms them into a tender, succulent dish. The tendon becomes the consistency of a thick chewy noodle. If you don’t have beef shank, other tough cuts of meat like oxtail could also be used.

Ingredient

Food ration :

8 to 10 servings

Cooking time :

4 to 4.5 hr

star anise, separated

2 inch

piece of fresh ginger (not peeled), separated

1/2 teaspoon

whole black peppercorns

3 pounds

beef shank

daikon radish (about 3 pounds)

large carrots

medium sized onion

heaping Tablespoons of Black Bean Garlic Sauce

1 cup

Chinese Cooking Wine (shaoxing wine)

heaping Tablespoons Oyster Sauce

2 Tablespoons

Sweet Soy Sauce

1 teaspoon

(or more) of Chili Garlic Sauce or crushed red pepper. (Optional)

2 Tablespoons

Chu Hou Paste (if you can get it. If not, don’t worry. You can omit it)

Cooking instructions

* Step 1

Place beef tendon in a large pot, and cover it with water. Add the following: 👉🏻 1 star anise. 👉🏻 A 1 inch piece of ginger cut into 4 chunks 👉🏻 1/2 teaspoon whole black peppercorns.

* Step 2

While the tendon cooks, trim the fat from the ends of the beef shank, then cut into large chunks (about 1.5 inches wide).

* Step 3

Peel the daikon radish, then slice it into large chunks on the diagonal. Rotate the daikon about 90 degrees, and cut again. Watch the video below.

* Step 4

Peel the carrots and cut them into chunks in the same way you cut the daikon.

* Step 5

Remove the tendon from the simmering water, rinse it well, and allow it to cool to the touch. Slice it into large chunks just as you did for the beef shank. Discard the water and the ginger/peppercorns/star anise.

* Step 6

Chop one onion into large chunks. Transfer the beef shank, beef tendon, and onion to a large pot.

* Step 7

Add the following to the pot: 👉🏻 2 star anise 👉🏻 4 small bay leaves 👉🏻 1 cup of Chinese cooking wine 👉🏻 2 T oyster sauce 👉🏻 2 T black bean garlic sauce 👉🏻 2 T sweet soy sauce 👉🏻 1 one inch piece of ginger

* Step 8

Add enough water to the pot to just cover the ingredients and stir. Bring to a boil, then reduce heat, cover, and simmer for approximately 2 hours.

* Step 9

Test the doneness of the tendon. You should be able to insert a fork fully into the tendon. Add the carrot and daikon radish. Push them down into the stew as best you can. Do not add extra fluid at this time. Cover, bring to a boil again, then reduce heat to a simmer. Cook for another 45 minutes, or until the vegetables are done.

* Step 10

If the beef still seems a little tough to you, you can continue simmering it for another 30 minutes over low heat. You can add a teaspoon or two of chili garlic sauce to spice it up!