This beef tendon in clear broth is a very common dish in Hong Kong. There is another braised version but I found this clear one really maximizing the original favor.
Ingredients:
2 lbs Beef Tendon
1 lb Daikon (cut in big chunks)
4-5 slices Ginger
2-3 Green Onion
4 cups Chicken Stock
2 pieces Star Anise
1 tsp Szechuan Peppercorns
2 Bay Leaves
Method:
2 lbs Beef Tendon
1 lb Daikon (cut in big chunks)
4-5 slices Ginger
2-3 Green Onion
4 cups Chicken Stock
2 pieces Star Anise
1 tsp Szechuan Peppercorns
2 Bay Leaves
Method:
- Boil the tendon with ginger and green onion for 5-10 minutes
- Discard the water and rinse the tendon with cold water
- Heat up the pot with oil, then add ginger
- Bring the tendon back to the pot and add daikon, star anise, szechuan peppercorns and bay leaves
- Add enough chicken stock to cover the tendon
- Braise the tendon for 2 hours or until soft and tender
You can serve it with noodle. Add your favorite vegetables and you'll have a simple and delicious lunch/dinner.
Enjoy!
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