Light and Salty! Simmered Beef Tendon and Chinese Chives. Great recipe for Light and Salty! Simmered Beef Tendon and Chinese Chives. I was chosen as a recipe monitor for Suntory brand's umeshu, and thought of an appetizer to go well with it.
I love it with rice or with soup noodles at wonton restaurants. Often noodle houses always advertise that their beef brisket is their specialty – especially their sauce. Some simple seasonings and a long simmer and the beef stew is done. You can cook Light and Salty! Simmered Beef Tendon and Chinese Chives using 7 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Light and Salty! Simmered Beef Tendon and Chinese Chives
- You need 250 grams of Beef Tendons (pre-boiled).
- You need 1/4 stalk of Chinese chives.
- Prepare 300 ml of Dashi stock.
- It’s 2 tbsp of Sake.
- It’s 2 cm of from a tube Ginger.
- You need 1/4 tsp of Salt.
- You need 1/2 tsp of Usukuchi soy sauce.
Try this out if you're looking for another way to cook a cheap cut of beef! See recipes for Pressure Cooker Chinese Beef Rib and Tendon Stew too. I had made Chinese beef stew (gnau nam) awhile back and blogged about it. One thing that I was missing at the time was beef tendon which really makes this dish for me.
Light and Salty! Simmered Beef Tendon and Chinese Chives step by step
- Cut the beef tendons into easy-to-eat portion sizes, and cut the Chinese chives into 3 cm pieces..
- Add dashi stock, sake, and ginger to a pot, and boil over high heat. Remove any scum once it comes to a boil..
- Add salt and light soy sauce, cover with a lid continue to boil for about 35~40 minutes over low heat..
- Add Chinese chives, quickly boil, and it is done!.
The tendon is tender but not mushy and the sauce is salty, flavorful, and has a numbing punch at the end. Give it a quick mix so all the ingredients are infused with the paste. Place beef tendon in a pressure cooker and add water to cover beef completely. Place on high heat until rated pressure has been reached. See recipes for Pressure Cooker Chinese Beef Rib and Tendon Stew too.
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