Dim Sum Beef Tendon
Dim Sum Beef Tendon
Ingredients
For the Beef Tendon
- 2 pounds beef tendon, cleaned
- 3 slices ginger
- 2 green onion, cut into 2-inch pieces
- 1/4 cup Shaoxing wine
- as needed water
For the Braising Sauce
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 star anise
- 1 cinnamon stick, 1-inch piece
- 1 dried orange peel, small piece
- 1 bay leaf
- 1 cube fermented bean curd, red, mashed
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon rock sugar
- 1/4 cup Shaoxing wine
- 2 cups water
- 1 tablespoon cornstarch slurry, 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 teaspoon sesame oil
- 2 tablespoons green onions, chopped, for garnish
Instructions
- 1
Prepare the beef tendon: In a large pot, add the cleaned beef tendon, 3 slices of ginger, 2 pieces of green onion, and 1/4 cup Shaoxing wine. Cover with enough water to fully submerge the tendons. Bring to a boil, then reduce heat and simmer for 30 minutes, skimming off any impurities.
⏱️ 30 min
- 2
Drain the beef tendon and rinse thoroughly under cold water. This helps to remove any remaining impurities and firm up the tendon. Cut the blanched tendons into 1-inch thick pieces.
⏱️ 10 min
- 3
In a clean pot, add the cut beef tendon and cover with fresh water. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the tendons are very tender but still have some chew. Check periodically and add more hot water if needed to keep the tendons submerged. Alternatively, you can use a pressure cooker for 45-60 minutes.
⏱️ 180 min
- 4
Once tender, drain the beef tendon and let it cool completely. Place the cooled tendons in an airtight container and refrigerate overnight (at least 8 hours). This step is crucial for achieving the desired bouncy texture.
⏱️ 720 min
- 5
The next day, prepare the braising sauce. In a wok or large pot, heat a small amount of oil over medium heat. Add the minced garlic, minced ginger, star anise, cinnamon stick, dried orange peel, and bay leaf. Sauté until fragrant, about 1-2 minutes.
⏱️ 5 min
- 6
Add the mashed fermented bean curd, oyster sauce, light soy sauce, dark soy sauce, rock sugar, and 1/4 cup Shaoxing wine. Stir well to combine.
⏱️ 3 min
- 7
Add the chilled beef tendon pieces to the sauce. Pour in 2 cups of water, ensuring the tendons are mostly submerged. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the tendons are very soft and have absorbed the flavors of the sauce.
⏱️ 60 min
- 8
Remove the star anise, cinnamon stick, dried orange peel, and bay leaf. Increase the heat to medium-high and bring the sauce to a gentle boil. Stir in the cornstarch slurry to thicken the sauce to your desired consistency.
⏱️ 5 min
- 9
Stir in the sesame oil. Taste and adjust seasoning if necessary.
⏱️ 2 min
- 10
Serve the braised beef tendon hot, garnished with chopped green onions. It pairs wonderfully with steamed rice or as a dim sum dish.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sum Beef Tendon
For the Beef Tendon
- 2 pounds beef tendon, cleaned
- 3 slices ginger
- 2 green onion, cut into 2-inch pieces
- 1/4 cup Shaoxing wine
- as needed water
For the Braising Sauce
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 star anise
- 1 cinnamon stick, 1-inch piece
- 1 dried orange peel, small piece
- 1 bay leaf
- 1 cube fermented bean curd, red, mashed
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon rock sugar
- 1/4 cup Shaoxing wine
- 2 cups water
- 1 tablespoon cornstarch slurry, 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 teaspoon sesame oil
- 2 tablespoons green onions, chopped, for garnish
Instructions
- 1
Prepare the beef tendon: In a large pot, add the cleaned beef tendon, 3 slices of ginger, 2 pieces of green onion, and 1/4 cup Shaoxing wine. Cover with enough water to fully submerge the tendons. Bring to a boil, then reduce heat and simmer for 30 minutes, skimming off any impurities.
⏱️ 30 min - 2
Drain the beef tendon and rinse thoroughly under cold water. This helps to remove any remaining impurities and firm up the tendon. Cut the blanched tendons into 1-inch thick pieces.
⏱️ 10 min - 3
In a clean pot, add the cut beef tendon and cover with fresh water. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the tendons are very tender but still have some chew. Check periodically and add more hot water if needed to keep the tendons submerged. Alternatively, you can use a pressure cooker for 45-60 minutes.
⏱️ 180 min - 4
Once tender, drain the beef tendon and let it cool completely. Place the cooled tendons in an airtight container and refrigerate overnight (at least 8 hours). This step is crucial for achieving the desired bouncy texture.
⏱️ 720 min - 5
The next day, prepare the braising sauce. In a wok or large pot, heat a small amount of oil over medium heat. Add the minced garlic, minced ginger, star anise, cinnamon stick, dried orange peel, and bay leaf. Sauté until fragrant, about 1-2 minutes.
⏱️ 5 min - 6
Add the mashed fermented bean curd, oyster sauce, light soy sauce, dark soy sauce, rock sugar, and 1/4 cup Shaoxing wine. Stir well to combine.
⏱️ 3 min - 7
Add the chilled beef tendon pieces to the sauce. Pour in 2 cups of water, ensuring the tendons are mostly submerged. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the tendons are very soft and have absorbed the flavors of the sauce.
⏱️ 60 min - 8
Remove the star anise, cinnamon stick, dried orange peel, and bay leaf. Increase the heat to medium-high and bring the sauce to a gentle boil. Stir in the cornstarch slurry to thicken the sauce to your desired consistency.
⏱️ 5 min - 9
Stir in the sesame oil. Taste and adjust seasoning if necessary.
⏱️ 2 min - 10
Serve the braised beef tendon hot, garnished with chopped green onions. It pairs wonderfully with steamed rice or as a dim sum dish.
⏱️ 5 min