Beef tendon, about two whole pieces 1100g Cinnamon 2 small pieces
Black Cardamom 1 Zanthoxylum bungeanum ½ tablespoon
Star anise 2 Lilac 8
Tangerine peel 1 tablet Bay leaf 2 tablets
White peppercorns (or black peppercorns) 1 teaspoon Licorice slices (optional) 3 tablets
Nutmeg (optional) 1whole Fennel seeds (optional) 1 tablespoon
Fresh ginger 3 tablets Shaoxing Wine 60ml
Garlic5 petals Green onion, cut into large sections 4 pieces
Rock sugar (or granulated sugar) 15g Light soy sauce 60ml
Old soy sauce 2 tablespoons Water, enough to cover the beef 1L
Salt, for seasoning 1 teaspoon
How to make braised beef tendon A must-have dish for a good man | Illustration of how to make five-spice braised beef tendon 1

Step 1

First let’s make a spice bag. Place all the spices in a clean piece of cheesecloth, then wrap and tie tightly. These spices include: cinnamon, black cardamom, peppercorns, star anise, cloves, tangerine peel, bay leaf, white pepper, licorice slices, nutmeg, fennel seeds and ginger slices. A must-have dish for a good man | Illustration of how to make five-spice braised beef tendon 2

Step 2

There are prepared thirteen-spice stew ingredients in supermarkets, but if conditions permit, it is recommended to prepare the ingredients yourself. It will taste better. A must-have dish for a good man | Illustration of how to make five-spice braised beef tendon 3

Step 3

Next, cut the whole piece of beef tendon crosswise into 2-3 parts, each part is about 15cm long. Then put the beef tendons and ginger slices into the pot, and pour in cold water to cover the beef. Turn on the heat and bring the water to a boil. After 1-2 minutes when gray foam forms, turn off the heat. Remove the meat, rinse it, drain the water from the pot and wash it. Put the beef tendon into the pot again, add the spice bag, pour in Shaoxing wine, add garlic, green onions, rock sugar, light soy sauce, dark soy sauce and 1L of water, enough to cover the beef. A must-have dish for a good man | Illustration of how to make five-spice braised beef tendon 4

Step 4

Bring to a boil, then reduce to a simmer. Simmer for 60-90 minutes. Season appropriately with salt in the middle. After the stew is done, poke it lightly with a fork. If the fork comes in and out easily, it means the stew is done. Try not to overcook the beef or it will lose its texture. Remove the beef tendons, cool and store in an airtight container. Be careful not to slice the meat while it is still hot, otherwise the meat will fall into pieces. Wait until it is completely cool before slicing. A must-have dish for a good man | Illustration of how to make five-spice braised beef tendon 5

Step 5

Used spice packets must be discarded and cannot be reused. But marinade is precious. Strain and store in an airtight container in the freezer for several months. It can be used as beef stock when cooking. After adding the stock, the seasoning to be added is reduced by half than the normal amount, but it needs to be seasoned again with salt. A must-have dish for a good man | Illustration of how to make five-spice braised beef tendon 6

Step 6

The five-spice braised beef tendon can be sliced ​​and plated, and used as a dipping sauce with soy sauce, chili oil and chopped green onion. Or add it to noodle soup, or make it into a stir-fry with rice. Braised Beef Tendon Cooking Tips

Note: 1 teaspoon=5g, 1 tablespoon=15g Let me share a little tip. After the marinade is completely cooled, you can put the beef tendon back and soak it in it, then refrigerate it overnight. The flavor will be more intense when you slice it the next day.