Beef tendon is a very good ingredient for joints, as it has a certain level of gelatin that helps the joints function better. Additionally, beef tendon can be used to make dishes like braised dishes, soups that are very appealing, rich in flavor and well-seasoned. Let’s quickly head to the kitchen to make the beef tendon stew and sour pickled beef tendon for the family to enjoy!
1. Beef Tendon Stew
Preparation
25 minutes
Cooking
50 minutes
Difficulty
Easy
Ingredients for Beef Tendon Stew Serves 4
Beef tendon 250 gr Small ginger 1 bulb (sliced and minced separately) Garlic 3 cloves (minced) Green onions 2 stalks White wine 2 tablespoons Soy sauce 3 tablespoons Oyster sauce 1 tablespoon Cooking oil 1 tablespoon Common seasonings to taste (salt/ seasoning powder/ sugar)
Ingredient Images
-800x450-6.jpg "2 ways to make flavorful beef tendon stew and sour pickled beef that go well with rice 3")
How to Cook Beef Tendon Stew
-
Prepare the beef tendon
First, wash the beef tendon thoroughly and blanch it with a little salt.
Next, cut off the outer layer of fat from the beef tendon to clean it more quickly.
Then, use a knife to cut the beef tendon into bite-sized pieces, about the length of a finger joint.
To eliminate the odor from the beef tendon, place the cut tendon into a pot with 2 tablespoons of white wine, a few slices of ginger, and cover it with water, cooking over low heat for about 5 – 8 minutes.
Finally, remove the beef tendon and soak it in cold water.
-
Mix the sauce
Mix a combination of 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of sugar in a small bowl until well combined.
Next, place a pan on the stove, add 1 tablespoon of cooking oil, heat the oil, and then add minced ginger and garlic to sauté until fragrant.
When it starts to become aromatic, add the chopped white onion and stir for 1 minute, then remove it from the pan, and pour in the prepared sauce mixture to cook for 1 – 2 minutes.
-
Stir-fry Beef Tendon
When the sauce starts to simmer, add all the beef tendon into the pan, pour in about 1 cup of water to cover the beef tendon, season to taste, then cover the lid.
Slow-cook the beef tendon on low heat for about 30 – 40 minutes until the tendon is tender and absorbs the seasoning.
-
Final Product
So we have completed the incredibly delicious and attractive braised beef tendon dish.
The beef tendon is braised just until tender, but still retains its chewy and crunchy texture, combined with the rich and flavorful sauce, making the dish more appealing than ever.
Serve it with some boiled vegetables for a truly appetizing meal! Hurry into the kitchen to make the braised beef tendon and treat your family to a delicious meal.
2. Braised Beef Tendon with Pickled Vegetables
Preparation
15 minutes
Cooking
45 minutes
Difficulty Level
Easy
Ingredients for Braised Beef Tendon with Pickled Mustard Serves 4 people
Beef tendon 300 gr Pickled mustard 200 gr Tomato 3 pieces Pineapple 1/2 piece (fragrant) Onion 1 bulb Ginger small 1 bulb (sliced) Green onion 3 stalks Celery 5 stalks Soy sauce 2 tablespoons Chili paste 1 tablespoon Cooking oil 3 tablespoons Common seasoning a little (sugar/ salt/ pepper/ seasoning powder)
How to Choose Good Ingredients
How to choose good pickled mustard
- Buy pickled mustard from reputable places to ensure the best quality.
- For packaged types, check the expiration date, ensure the packaging is intact, and look for no signs of mold or bubbles.
- Choose pickled mustard that is yellow to earthy yellow, as these types are adequately fermented for cooking. Mustard that is still green indicates it hasn’t fermented long enough and will be spicy.
- Additionally, you can pickle mustard at home to ensure quality according to the recipe below.
How to choose fresh tomatoes
- You should choose tomatoes that are fresh, juicy, with smooth shiny skin and bright red color.
- Only choose those that are intact, without scratches, bruises, or abnormal spots.
- Select tomatoes that have a light fragrant smell, with no strange odors.
- It’s best to choose tomatoes that still have the stem attached; gently pull it, and if the stem is still firmly attached, you can buy it.
How to choose fresh and delicious pineapples
- Choose pineapples that have a bright yellow color from the crown to the bottom or with a few slightly green spots. These are the ripe fruits and have a sweet taste.
- Avoid selecting pineapples that are still green, as these are unripe and taste sour.
- Short pineapples (round shape) have more flesh than long pineapples (long cylindrical shape).
- Choose fruits with large and sparse eyes to retain the thick core after peeling.
- Select pineapples that are not too hard or too soft, and have no mold or leaks on the skin.
- Don’t forget to observe the top of the pineapple; fresh pineapples have bright green tops.
-800x450-12.jpg "2 ways to make flavorful beef tendon stew and sour pickled beef that go well with rice 16")
How to prepare Braised beef tendon with pickled vegetables
-
Prepare and marinate the beef tendon
First, you can use a clean cloth to wipe the beef tendon and then rinse it with cold water.
Next, cut the beef tendon into bite-sized pieces and marinate it with julienned ginger, 1 tablespoon of cooking oil, 1/2 tablespoon of seasoning, 1/2 teaspoon of pepper, 1/2 teaspoon of salt, mix well and marinate for 15 minutes.
-
Prepare vegetables
For pickled mustard greens, cut them diagonally into bite-sized pieces.
Tip: Depending on the sourness of the pickles, you can either use them directly or rinse them in water to reduce the bitterness.
Wash the pineapple and cut it into bite-sized pieces according to your preference.
For tomatoes and onions, wash them thoroughly and cut them into wedges.
Cut the green leaves of the scallions and celery into pieces about 2 finger lengths. Chop the ends of the scallions finely.
-
Sauté the ingredients
Add a little oil to the pan; when the oil is hot, add the onion and the scallion ends and stir-fry until fragrant.
Next, add the tomatoes and pickled mustard greens and stir-fry for 2 – 3 minutes, then season the pan with 1/2 tablespoon of seasoning, stir well, and turn off the heat.
-
Stewed Dish
You add a little cooking oil to the pot, add pineapple and stir well for 1 minute, then season with 1 tablespoon of sugar.
Next, you add the marinated beef tendons to the pot and stir well. When the beef tendon water is gently boiling, you add 250ml of water so that the water covers the beef tendons and simmer for 30 minutes.
After 30 minutes, you add the stir-fried vegetables into the pot and season with 2 tablespoons of soy sauce and 1 tablespoon of chili paste, then stir well.
Finally, you add chopped green onions and celery, wait for it to simmer gently again, and turn off the heat.
-
Final Product
So we have completed the dish of beef tendon stewed with pickled vegetables, which is extremely delicious.
The sour and crunchy flavor of pickled mustard greens combined with the soft beef tendons, yet still retaining the characteristic chewy texture, is very appetizing and pairs well with rice. Enjoy this enticing dish of beef tendon stewed with pickled vegetables with your family.
How to choose delicious beef tendons
- When buying beef tendons, if looking with the naked eye, you should choose tendons that are pinkish white.
- You should choose beef tendons with a strong characteristic smell, as this indicates they are still fresh.
- You should not choose tendons that are pale white, green, or yellow, as these tendons are no longer fresh and have been treated with chemicals.
- You should not choose tendons that smell bad or have no smell. A bad smell indicates they are old and not fresh, while having no smell indicates they have been treated with chemicals.
How to remove the bad smell from beef tendons
- Rub the beef tendons with a little salt for about 5 minutes and then rinse with water.
- Use a little white wine to massage the beef tendons for about 5 minutes and then rinse with water.
- Use a smashed piece of ginger, rub it evenly over the beef tendon piece and then rinse with water.
See more:
- 2 recipes for beef tendon stew with lemongrass and chili and quail egg stew that are rich, soft, and very rice-consuming
- 2 recipes for beef tendon in red wine sauce and Thai sauce that are soft, fragrant, attractive, and not chewy
- How to make ginger braised beef that is delicious, flavorful, and easy to make at home
So you have learned 2 recipes for braised beef tendon and pickled cabbage that are delicious and easy to make. Wishing you success in your cooking!
*Refer to the recipe and images from the YouTube channel Cooky TV and the page Cookpad.
