Join TasteVN in the kitchen, save the recipe for delicious stewed dishes to make family meals richer in flavor. With 2 simple ways to make spicy lemongrass beef tendon and quail egg stew, let’s get started!
1. Spicy Lemongrass Beef Tendon
-
Preparation
20 minutes
-
Cooking
1 hour
-
Difficulty
Medium
Ingredients for Spicy Lemongrass Beef Tendon Serves 6
Beef tendon 400 g Minced garlic 1/2 tablespoon Water: 300ml 300 ml Lemongrass 5 stalks Ginger 1 piece Seasoning powder 1/2 tablespoon Fish sauce 2 tablespoons Pepper 1/2 teaspoon Sugar 1/2 tablespoon Salt 1/4 tablespoon Chili 1 piece
How to cook Beef Tendon with Lemongrass and Chili
-
Prepare the ingredients
Wash the beef tendon thoroughly after cleaning, cut into bite-sized pieces. Clean the lemongrass, cut into short segments, and crush them. Wash the chili and slice it.
Tip:
- If you are afraid of cutting chili and feeling the spiciness or burning in your hands, you can apply a layer of cooking oil on your hands before cutting the chili.
- Or if you have to cut a large amount of chili, you can put the chili in the freezer for about 10 minutes before cutting; this is also a very effective method.
-
Stew the beef tendon
Add a little cooking oil to the pot, sauté minced garlic until fragrant. Add the beef tendon and stir-fry evenly until the tendon is firm, then add 300ml of water, lemongrass, and ginger, and mix well. Stew for about 45 minutes.
Season with 1/2 tablespoon of seasoning powder, 2 tablespoons of fish sauce, 1/2 teaspoon of pepper, 1/2 tablespoon of sugar, and 1/4 tablespoon of salt, mix well, and continue to stew for about 10 minutes.
Depending on your taste, you can adjust the seasoning to your liking; if you prefer it spicier, you can add more chili.
Tip:
- At the beginning, use medium heat to sauté the garlic until golden, avoiding burning the garlic.
- When you add water and it starts boiling, you should reduce the heat to low, which helps the beef tendon become tender and absorb the seasoning evenly.
- While simmering on low heat, if you see any foam rising, you should skim it off to make the dish more delicious.
- Add the previously cut chili into the pot, mix well with the beef tendon stew, and simmer on low heat for about 5 minutes until the sauce thickens, then you can turn off the heat.
-
Final product
The beef tendon is seasoned to taste, with a rich flavor, a hint of the aroma of lemongrass and chili, spicy but not tough, very tender and delicious, especially when eaten with hot rice!
2. Beef tendon stewed with quail eggs
-
Preparation
1 hour
-
Difficulty
Medium
Ingredients for Beef tendon stewed with quail eggs For 4 people
Beef tendon 400 g Quail eggs 10 eggs MSG 1/2 tablespoon Pepper 1/3 tablespoon Fish sauce 1/3 tablespoon Dark soy sauce 2 tablespoons Chopped onion and garlic 3 tablespoons Chili 2 fruits Sliced ginger 1 piece
Tools: pot, pan, bowl,..
How to cook Beef Tendon with Quail Eggs
-
Prepare and Marinate the Beef Tendon
Clean the beef tendon bought and cut into bite-sized pieces.
Gradually add seasonings such as seasoning powder, monosodium glutamate, pepper, fish sauce, and add dark soy sauce for a beautiful color. Mix well so that the beef tendon absorbs the seasonings.
-
Stir-fry the Beef Tendon
Add minced garlic and onion to the pan with oil, sauté until fragrant. Add the marinated beef tendon, stir-fry evenly over medium heat until it firms up. Add 300ml of water, cover, and simmer on low heat for 30 minutes.
-
Boil the Quail Eggs
While waiting for the beef tendon, put a pot of water on the stove, add a little salt and bring to a boil, then drop in the quail eggs, stirring gently occasionally. Boil for about 5 minutes until cooked, then remove. Peel off the shells.
Tips for Quickly Peeling Quail Eggs
- To easily peel quail eggs, the boiling step is very important. You can put the eggs in the pot with a little salt and gently add water.
- Bring to a boil, lower the heat, cover, and boil for about 4 – 5 minutes, helping the eggs to be cooked just right without being dry. While boiling, use chopsticks to stir in a clockwise direction, this helps the yolk to concentrate in the center, making it very visually appealing when cut.
- You can use chopsticks to test if the eggs are cooked; if you can pick the eggs up easily, they are done.
- Put the eggs in cold ice water or under running water to cool them down, then place the eggs in a container with a little water, seal tightly, and shake well. This helps the eggshells to come off evenly without taking too much time.
-
Beef tendon braising
Add the previously shredded ginger and chili to the pan with the beef tendon, mix well. Add the peeled quail eggs, cover, and continue to braise for about 15 – 20 minutes. When the sauce thickens and the tendon is tender, it is done.
-
Final product
The rich quail eggs braised with flavorful beef tendon that is soft, not chewy at all, are an ideal dish for family meals. You can enjoy it with fresh vegetables, cucumber, and tomatoes for even more deliciousness!
How to choose fresh and delicious ingredients
How to choose good beef tendons
- You should choose beef tendons that are bright pink, avoid those with unusual colors such as dark red, pale white, or greenish as they may have spoiled or been injected with drugs and should not be purchased.
- You can try smelling the beef tendons; if they have a distinctive strong smell, then you should buy them. Do not buy tendons that have no smell, as this type has been injected with drugs due to being spoiled, or if there is any strange smell, like an antibiotic smell, you should definitely not buy them.
- Press your hand on the tendon piece; if the surface feels slightly dry and does not ooze slime, then you can buy it.
- It is advisable to buy from reputable stores that ensure food safety, and if buying at the market, you should go early in the morning when the meat has just been cut, as the outside environment is not suitable for preserving fresh meat.
How to clean beef tendons without odor
- Wash thoroughly and briefly blanch in diluted lemon juice or vinegar to simply eliminate the odor.
- You can also use roasted ginger, pound it finely, and rub it on the tendons, then wash with water.
- Alcohol is also an effective method; soak the beef tendons in white wine for a few minutes, and the odor will immediately disappear, helping the tendons soften quickly and absorb flavor better.
Join TasteVN in the kitchen every day to create delicious dishes, making each meal richer and simpler. Wishing you success with your own tasty dishes!
*Refer to images and recipes from: YouTube channel Feedy VN
