Beef tendon is one of the ingredients used to prepare delicious, attractive dishes that are good for health. Join TasteVN in the kitchen to make 3 easy recipes from beef with beef tendon stewed with lotus seeds, red beans, and curry right away!
1. Beef tendon stewed with lotus seeds
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Preparation
30 minutes
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Cooking
1 hour
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Difficulty
Medium
Ingredients for Beef Tendon Stew with Lotus Seeds For 4 people
Beef tendon 400 g Lotus seeds 150 g Onion 1 bulb Water 500 ml Color water 1/2 teaspoon Seasoning 1 tablespoon Salt 3 teaspoons Fish sauce 2 tablespoons Sugar 1 teaspoon Red dates 10 g Goji berries 20 berries
Ingredient image
How to cook Beef Tendon Stew with Lotus Seeds
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Prepare the ingredients
Wash the beef tendon thoroughly after purchasing.
Boil a pot of water, briefly blanch the beef tendon for 2 – 3 minutes, then remove the beef tendon, rinse it with clean water, and let it dry.
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Prepare other ingredients
For the lotus seeds, soak them in water for about 30 minutes, then take them out and rinse with clean water.
Peel the onion, wash it thoroughly, and slice it thinly.
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Stewing beef tendon
Add cooking oil to a hot pan, then add the sliced onions and sauté until fragrant, followed by adding the beef tendon and stir well.
Add 1/2 teaspoon of soy sauce, stir continuously. Next, add 1 tablespoon of seasoning powder, 1/2 teaspoon of salt, 2 tablespoons of fish sauce, and 1 teaspoon of sugar. Add the soaked lotus seeds and stir well.
Finally, add 500 ml of water, cover, and simmer for about 15 minutes.
After 15 minutes, open the lid and add some goji berries and red dates, season with an additional 1 tablespoon of salt, and stir the mixture. Cover and simmer for another 40 – 50 minutes, then turn off the heat to finish.
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Final Product
The chewy beef tendons blend perfectly with the delicious and rich lotus seed soup, goji berries, and red dates. The braised beef tendons with lotus seeds have an appealing flavor, helping to restore a weakened body and make the skin much healthier.
2. Braised Beef Tendons with Red Beans
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Preparation
20 minutes
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Cooking
1 hour
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Difficulty
Medium
Ingredients for Braised Beef Tendons with Red Beans Serves 4
Red beans 200 g Beef tendons 400 g Ginger 20 g Shallots 20 g Green onions 2 stalks Cilantro 3 stalks Seasoning powder 1/2 tablespoon Tomato sauce 60 g Soy sauce 2 tablespoons Oyster sauce 30 g Water 3/2 liters
How to Choose Good Quality Red Beans
- Choose beans that are bright red, free from pests, and show no signs of mold or unpleasant odors.
- Select beans of moderate size so that they achieve softness and pleasant taste after cooking.
- Avoid choosing overly large beans, as they often taste worse, have fewer nutrients than smaller beans, and especially tend to produce a slight bitterness when eaten.
How to prepare Red Bean Stewed Beef Tendons
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Prepare the ingredients
Wash the beef tendons and cut them into bite-sized pieces.
Soak the red beans in water for 7 – 8 hours, you can soak them overnight to save time and prepare for cooking the next day for your convenience.
Chop the green onions and coriander.
Slice the ginger and shallots thinly.
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Stew the beef tendons
First, heat a pot and add cooking oil. Then add the sliced ginger and shallots and sauté until golden and fragrant. Next, add the beef tendons and stir-fry until the meat is firm.
Season with a little seasoning such as 1/2 tablespoon of seasoning powder, 60g of tomato sauce, 2 tablespoons of soy sauce, and 30g of oyster sauce. Finally, add the soaked red beans into the pot, stir all the ingredients and seasonings together.
Lastly, add 1.5 liters of water to the pot and simmer for about 1 hour, then turn off the heat and it’s done.
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Final product
The dish of braised beef tendon with red beans is a nutritious meal, rich in fiber and protein, providing all the essential minerals for the body. This dish is suitable for those who are underweight and young children. It can be served with instant noodles, bread, white rice, or vermicelli, all of which pair very well.
3. Beef tendon curry
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Preparation time
50 minutes
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Difficulty level
Easy
Ingredients for Beef tendon curry Serves 3
Beef tendon 500 gr Green bell pepper 1 piece Red bell pepper 1 piece Onion 1 piece Annatto oil 30 ml Minced garlic 1 tablespoon Minced shallots 1 tablespoon Lemongrass 50 gr Curry powder 1/2 tablespoon Fish sauce 2 tablespoons Seasoning powder 1/2 tablespoon Oyster sauce 2 tablespoons Cooking oil 1 tablespoon Common spices to taste (seasoning granules/msg/pepper)
How to choose delicious bell peppers
- When buying bell peppers, you should choose those with a shiny, thick, smooth skin and still have the stem. It is best to buy those that feel heavy in your hand and have bright colors, as these are fresh, delicious, and nutritious bell peppers.
- You should avoid choosing bell peppers that are soft and mushy, feel weak in your hand, or have blemishes and cracks on the skin, as these indicate spoiled bell peppers that have lost their nutrients.
- For this dish, you should choose male bell peppers (those with a tail divided into 3 sections) as they will make the dish more flavorful and will not become mushy when grilled.
- Additionally, you should only buy bell peppers from reputable grocery stores and large supermarket chains to ensure that the products have been quality tested and have a clear origin.
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How to make Curry Beef Tendon Stew
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Prepare the beef tendon
To reduce the odor of the beef tendon, after buying, rub the tendon with salt and vinegar, then blanch it in water mixed with a little salt, rinse with cold water, and let it drain.
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Prepare the remaining ingredients
Lemongrass is sliced diagonally. Bell pepper is washed, seeds removed, and cut into small bite-sized pieces.
Onion is washed and then cut into wedges.
Tips for cutting onions without tears:
- If you’re worried about cutting onions making your eyes sting, you can chew on anything while cutting the onion. The movement of your mouth helps minimize the amount of onion juice that reaches your eyes effectively.
- You can soak the onion in saltwater to help it retain its whiteness while reducing the pungent smell.
- After cutting the onion, you can place it in cold ice water to make it less pungent.
See more: 10 tips for cutting onions without tears
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Marinate the beef tendon
Marinate the beef tendon with 1/2 tablespoon of seasoning, 1/3 teaspoon of monosodium glutamate, 1/3 tablespoon of pepper, 1/2 tablespoon of salt, 30ml of annatto oil, 1/2 tablespoon of curry powder, 2 tablespoons of fish sauce, and 2 tablespoons of oyster sauce, mix well and marinate for 30 minutes to allow the beef tendon to absorb the spices.
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Stew beef tendon
Place a pot on the stove and add 1 tablespoon of cooking oil to the pot, when the oil is hot, add chopped lemongrass, garlic, and onion to sauté until fragrant, then add the marinated beef tendon, onion, and about 1.5 liters of water, cook over medium heat until boiling, then reduce to low heat, cover, and stew the beef for 45 – 50 minutes.
Tip: Stewing on low heat makes the beef tendon softer and absorbs the spices better.
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Completion
After stewing the beef tendon, open the pot lid and add bell peppers, cook for another 5 minutes, then turn off the heat.
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Finished Product
The boiled beef tendon in curry, when completed, will have a chewy and crunchy texture of the beef tendon. At this stage, the beef tendon absorbs the curry sauce well and is enhanced by the aroma of onion, lemongrass, and garlic, making the meal even more delicious for the family.
How to choose delicious beef tendon:
- Should choose beef tendon that looks fresh, and the tendon should have a pinkish-white color. Only choose beef tendon that has a strong distinctive smell, as this indicates that the tendon is still fresh. Suitable for food processing and safe for health.
- If the beef tendon changes to an unusual color like yellow, the cow may be sick and has been injected with antibiotics. Beef tendon that is pale green is not fresh, has aged, and has been preserved for a long time in styrofoam overnight.
- Do not choose beef tendon that has dried out, has an unusual foul smell, or has yellow liquid leaking. This is a sign that the beef tendon is decomposing.
- Absolutely do not use the types of beef tendon mentioned above as they are very harmful to health and can cause cancer.
- We can hold and smell the piece of beef tendon to distinguish between fresh tendon or one that has been soaked in chemicals; if the beef tendon has an antibiotic smell, then this type has been bleached and spoiled.
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Hope that 3 recipes for braised beef tendon with lotus seeds, red beans, and curry above will help you make the dish more easily. Let’s join TasteVN in the kitchen to get started. Wishing you success with this recipe!
*Refer to images and recipes from YouTube channels Và nh Khuyên Lê, Feedy Delicious Dishes
