Hi!!!! It’s been a while since I last posted a recipe, so I thought it would be nice to start doing that again. Right?
As the title says, today’s recipe is for “marinated beef tendon”. Sounds strange? Not really. I’ve already thrown around the term “marinated meat” （卤肉in Chinese）in a few previous posts. It refers to meat that’s boiled with soysauce and spices. If that sounds vague, the recipe should explain pretty well. If the recipe still sounds strange, try it out. I promise it is good.
In this recipe, I’m using beef (actually yak) tendon, because that’s what I had. However, any tough, lean cut of meat will work. It also works with softer things like eggs and tofu. If you are really adventurous, you could try pork knuckle, liver, pig ear, feet and even gizzards. The possibilities are endless (Obviously the cooking times will vary). As a rule for meats though, the longer it is cooked, the more flavorful and tender. Onto the recipe:
- 2-3 8 oz. cuts of lean beef or other meat
- 1/4-1/2 cup of soy sauce
- unground spices, at least 4 types
- a splash of cooking wine
- ginger- cut into large, thin slices
- 1-1.5l water
- Wash the meat if necessary, then make a few shallow cuts into the meat. This allows the flavor to enter
- Fill a pot 60-70% full and put the meat in. Parboil for 5-10 minutes. Once boiling, remove any foam that comes up, especially if it is grey.
- Discard the dirty water and refill the pot. Add the spices, soy sauce, cooking wine and ginger. Cover and allow to boil
- Once boiling, turn the heat down and allow to slowly cook for at least 1.5hrs. Ideally, cook for 3-5hrs.
- Remove from heat, slice and Enjoy!!!!
Well, I hope you have a good weekend. See you next week!