How to Make Spicy Lemongrass and Chili Beef Tendon That Everyone Loves

How to Prepare Beef Tendon Marinated with Lemongrass and Chili

• 1

  Prepare the beef tendon

  After purchasing, wash the beef tendon with clean water. Then, place the beef tendon into a pot, add enough water to cover the tendon, then add 1 tablespoon of salt, 4 smashed stalks of lemongrass, 5 chili peppers, 1 piece of ginger, 20ml of white wine, and 50ml of vinegar to the pot.

  Turn on the heat and boil the beef tendon for about 20 minutes. When the tendon boils strongly and becomes clear, the beef tendon is cooked. Remove the beef tendon and place it in a bowl of ice water to maintain its crunchiness.

  After soaking the beef tendon for 5 – 8 minutes, remove it and let it drain.

  Ways to clean beef tendon, free of odor

  • Dilute a bit of vinegar with 1 liter of water and soak the beef tendon for about 5 minutes, then remove and rinse with water.
  • Use a bit of white wine to rub the beef tendon for about 5 minutes, then rinse with water.
  • Use a smashed piece of ginger to rub the beef tendon, then rinse with water.

  

  
• 2

  Prepare the remaining ingredients

  Peel the garlic and onion, then wash them clean. The remaining lemongrass should be washed clean and sliced diagonally into thin slices, then placed on a plate.

  Wash the chili peppers and slice them thinly diagonally. The amount of chili can be adjusted according to your family’s taste.

  

  
• 3

  Make the soaking liquid

  Add 1 bowl of white sugar, then add 300gr of refined vinegar and 300gr of good fish sauce. Stir well until the sugar is partially dissolved, then place the pot on the stove, cooking over medium heat while continuing to stir until the sugar is completely dissolved.

  When the vinegar and sugar mixture comes to a boil again, skim off the foam and turn off the stove to let the vinegar cool completely before soaking.

  

  
• 4

  Marinate and soak the beef tendon

  Add 1 knob of galangal, 70gr of chopped lemongrass, 70gr of chopped chili, 4 shallots, and 2 cloves of garlic into a blender or mortar. Blend the mixture until smooth; if you don’t have a blender, you can pound this mixture finely.

  Next, add this mixture to the bowl of beef tendon and mix well. Add the remaining chili, lemongrass, shallots, and garlic to the bowl. Mix again thoroughly.

  Place the beef tendon into a clean glass jar, using your hands to press the tendon down tightly into the jar. Then pour the vinegar fish sauce into the jar, fully submerging the contents. Finally, close the lid and let it soak for about 2 days.

  

  

  

  
• 5

  Final Product

  Beef tendons after being soaked in lemongrass and chili have a fragrant aroma, with a crunchy and spicy taste that is hard to describe. Enjoying a piece of beef tendon with a sip of beer is simply wonderful.

  When serving the beef tendons, use clean chopsticks to take them out into a bowl, and keep the remaining portion in the refrigerator’s cooler compartment for up to a month.