2 ways to cook beef tendon in rich sauce and Thai sauce, tender, aromatic, and not chewy

Prepare the ingredients

Fresh beef tendon should be washed thoroughly. Boil a pot of water with a little salt, then add the beef tendon and boil for about 20 minutes, then remove the beef tendon, wash it again, and let it dry. After that, cut it into bite-sized pieces.

Peel the carrot and taro, then cut them into pieces. Peel the red onion and cut it in half.

Sauté the beef tendon

Heat a pan and add 1 tablespoon of cooking oil, then add 1 tablespoon of garlic and sauté until fragrant.

Next, add the beef tendon and sauté for about 3 – 4 minutes until the beef tendon is firm.

Cook beef tendon with red wine

Add 100ml of red wine and 50ml of fresh coconut water into the pan with the beef tendon, cook the tendon over medium heat for about 15 minutes. Then add the prepared carrot, taro, and red onion and stir well, cooking for about 10 minutes until the vegetables are tender.

Next, add 1 teaspoon of sugar, 2 teaspoons of seasoning, and 15ml of diluted tapioca starch to the beef tendon, adjust the seasoning to taste, and then turn off the heat!

Final Product

Beef tendon in red wine sauce has a very beautiful red color. The tender and delicious beef tendon combines with the sour taste of red wine and the sweet flavor of carrots and taro. The dish will taste better if served with bread!

Prepare the beef tendon

Soak the beef tendon in cold water for a few hours to remove the smell. Then soak the beef tendon with 1 tablespoon of salt and 2 tablespoons of vinegar for 10 minutes, and rinse several times to make it really clean.

Prepare the other ingredients

Wash the green mango and peel it, then cut it into bite-sized pieces.

Peel the garlic and shallots, then finely chop them; finely chop the lemongrass; and finely chop the sweet and spicy chili peppers. Peel the ginger and galangal and finely chop them, and cut the lime leaves into thin strips.

Boil and simmer the beef tendon

Boil about 2 liters of water, add 1/2 tablespoon of rice wine, then add the beef tendon and boil for about 10 minutes over low heat. Finally, remove the beef tendon and rinse it several times with water.

You put the beef tendons into the pressure cooker, add enough water to cover the tendons, add 1 teaspoon of salt, 1 teaspoon of sugar, 2 star anise flowers, and 1 cardamom fruit. Simmer for about 30 minutes, then release the pressure and simmer for another 20 minutes for the tendons to soften.

Finally, you take the simmered tendons out and soak them in a bowl of ice water for about 20 minutes, then take them out and cut them into bite-sized pieces.

Making Thai sauce

You heat a pan and add 6 tablespoons of cooking oil, then add all the chopped shallots, garlic, and lemongrass to sauté until fragrant. Next, you add the minced galangal and ginger and stir-fry for another 2 minutes, finally adding all the chopped chili and stir well.

You continue to add 1 tablespoon of monosodium glutamate, 10 tablespoons of fish sauce, 15 tablespoons of chili sauce, and 2 tablespoons of palm sugar, stir well, and then turn off the heat.

You let the mixture cool, then put it into a blender to puree the mixture, next you add 4 tablespoons of lime juice and 1 tablespoon of chili powder, blend once more, and adjust the seasoning to your family’s taste.

Beef tendon sauce

You cut the beef tendon and green mango into pieces and put them in a bowl, then add the Thai sauce and mix well.

Final product

The Thai beef tendon will taste better if you leave it in the refrigerator overnight. The beef tendon is crispy and delicious, served with spicy and sweet Thai sauce, and add a piece of green mango. This dish is extremely delicious and appealing.