• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Miss Chinese Food

  • Recipes
    • Chinese Eight Cuisines
    • Others Cuisines
    • Homely Recipes
    • Local Snacks
  • Baking
    • Baking Tools
    • Baking Material
    • Cakebread
    • Knowledge For Bake
    • Sweet Snacks
  • Kitchen
    • Buy and Save Ingredients
    • Cooking Skill
    • Food Project
    • Life Tips
    • Originality Of Ingredients
    • Platter Show
  • Blog
  • Tutorials
  • About
    • About Us
    • Contact Us
    • Disclaimer
    • Disclosure
      • Privacy Policy
You are here: Home / Recipes / Braised beef tendon

Braised beef tendon

January 10, 2021 by QingH Leave a Comment

Jump to Recipe Print Recipe

Braised beef tendon

I bought a large bag of beef tendon a few days ago and simmered half of it. No, I cleaned the refrigerator and showed the other half. Although the refrigerator is good, it is not suitable to store food for a long time. After all, the longer it is stored, the more moisture and nutrients of the food will be lost.Beef tendon is the ligament of the cow, which does not contain meat fiber, so there is no need to worry about nutrient loss when soaking in water, so it can be thawed directly by brewing it in cold water.Although the beef tendon is delicious, the stewing time is really not short. If I hadn’t bought this beautiful iron pot recently, I would really press it with a pressure cooker. Thinking of eating pure beef tendon, it is more nutritious to eat more vegetables. Stewing this pot, the more ingredients, the more options, and the family can eat whatever they want.Use an iron pot to stew vegetables, the lid is easy to handle, and the stewing time is easy to control, and the stew is served directly to the table. At this point, the pressure cooker is a bit cumbersome, because the pressure in the pot must be completely released before the lid can be opened; if you put the vegetables in the stew twice, it feels that the operation is not so smooth.Of course, the pressure cooker is especially suitable for people who have not been cooking for a long time, or those who are anxious to eat. As for what pot to use, figure it out!Beef tendon does not have much nutrition. Its main component is collagen, which is a very low-quality protein, and it will not turn into collagen on your face because of eating it. I often see in many articles that eating beef tendon and pig skin and trotters can beautify. In fact, this is a rumor. This kind of collagen is just as ordinary protein and absorbed by the body, beauty and beauty is just misinformation.People like it because of its waxy or Q taste. Let me make a long story short, the people rely on food as their heaven, and the people will have the energy to do things only when they eat well.

How to make Braised beef tendon

Step1

Clean beef tendon;

Clean beef tendon;

Step2

Clean the side dishes: potatoes, carrots, purple-skinned onions, red peppers, green peppers; do not cut these dishes first, and cut them when the beef tendon is simmered to prevent the knife edge from becoming dry due to too long storage time;

Clean the side dishes

Step3

The beef tendon will shrink after it is cooked, so you can cut the beef tendon into large sections, about 4 cm long;

The beef tendon will shrink after it is cooked,

Step4

Pour appropriate amount of cold water into the iron pan, put the beef tendon into the pan, and boil on high heat;

Pour appropriate amount of cold water into the iron pan

Step5

Skim off the scum after boiling; the beef tendon has no meat fiber and blood, so the scum is just some fat on the outside of the beef tendon. After skimming, the soup will be more refreshing and there will be no adhesion on the pot wall;

Skim off the scum after boiling;

Step6

Cut green onion into sections, cut ginger into thick slices, star anise and cinnamon are ready;

Cut green onion into sections,

Step7

Put the seasoning in step 6 into the pot, then pour some soy sauce and salt;

Put the seasoning in step 6 into the pot, then pour some soy sauce and salt;

Step8

Cover the lid and turn to low heat; beef tendon is not easy to simmer, so you need to add hot water several times to prevent it from drying out. It takes about 3-4 hours; if you use a pressure cooker, it will be soft and waxy in about 40-60 minutes;

Cover the lid and turn to low heat;

Step9

The beef tendon is stewed until it is soft and waxy, and the volume is obviously larger than when it is raw. You can pick up a piece with chopsticks and taste it, and taste the saltiness by the way; if it is not salty, add salt, if the color is too light, add soy sauce or old soy sauce ;

The beef tendon is stewed until it is soft and waxy,

Step10

Cut potatoes, carrots, and onions into pieces with a hob, remove seeds and cut red pepper into pieces, and cut green pepper into pieces;

Cut potatoes, carrots, and onions into pieces with a hob,

Step11

Put potatoes and carrots that are not easy to cook into the pot, pour a little light soy sauce, stir evenly, cover and simmer for 10 minutes;

Put potatoes and carrots that are not easy to cook into the pot,

Step12

Turn off the heat, pour the onions and green and red peppers into the pot, and use the residual heat to scald them to change their color; they can be served directly in the pot or in a bowl.

Turn off the heat, pour the onions and green and red peppers into the pot,

Print Recipe

Braised beef tendon

Prep Time5 mins
Cook Time1 hr
Course: Homely
Cuisine: Chinese
Keyword: Braised beef tendon
Servings: 4 people

Equipment(affiliate link)

  • pot

Ingredients(affiliate link)

  • 2500 g Beef tendon
  • onion
  • Red chilli
  • green pepper

Accessories

  • Green onions
  • ginger
  • Cinnamon
  • star anise
  • soy sauce
  • soy sauce
  • salt
  • Hot water

Filed Under: Blog, Homely Recipes, Recipes, Tutorials Tagged With: Braised beef tendon, Northwest Chinese Cuisine

You May Also Like

Milk steamed bread

Milk steamed bread

Oiled Beans Stewed Potatoes

Oiled Beans Stewed Potatoes

Pork Tripe Wrapped Chicken

Pork Tripe Wrapped Chicken

Previous Post: « Hand Catching Duck Feet
Next Post: Casserole Haggis Soup »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome To Miss Chinese Food!

Hi, would you like to learn more great things about Chinese food? Just keep following us and just find your favorite Chinese receipes in our website.

MOST POPULAR

Fried Fried Thin Paste

Braised Pork Balls with Cabbage

Braised Pork Balls with Cabbage

Braised Duck With Taro

Braised Duck with Taro

Creating Delicious Cat Ears at Home

Cat ears

Simple Tofu Brain

Simple Tofu Brain

Footer

MissChineseGood.com is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, we  earn from qualifying purchases. All images & content are copyright protected. Please do not use only images

Copyright © 2025 · Foodie Pro on Miss Chinese Food

Don't Miss Chinese Food Update

Be the first to get exclusive recipes straight to your email.

Invalid email address
We promise not to spam you. You can unsubscribe at any time.
Thanks for subscribing! Please check your email for further instructions.