Cantonese Braised Beef Tendon (Dim Sum Style)
Cantonese Braised Beef Tendon (Dim Sum Style)
Ingredients
For Pre-Boiling the Tendon
- 2 pounds beef tendon, whole
- 3 slices ginger
- 2 green onion, cut into 2-inch pieces
- 2 tablespoons Shaoxing wine
For the Braising Sauce
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 star anise
- 1 cinnamon stick, 1-inch piece
- 1/2 teaspoon dried orange peel, crumbled (optional)
- 1 cube fermented bean curd, red, mashed
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 2 tablespoons Shaoxing wine
- 1 teaspoon rock sugar, or granulated sugar
- 2 cups chicken broth
- 1 cup water
- 1 tablespoon cornstarch slurry, 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
For Garnish
- 1 green onion, sliced, for garnish
Instructions
- 1
Rinse the beef tendon thoroughly under cold water. Place the tendon in a large pot and cover with cold water. Add the 3 slices of ginger, 2-inch pieces of green onion, and 2 tablespoons of Shaoxing wine.
⏱️ 5 min
- 2
Bring the water to a rolling boil over high heat, then reduce heat to medium-low, cover, and simmer for 1 1/2 to 2 hours, or until the tendon is slightly softened but still firm. Skim off any scum that rises to the surface during simmering.
⏱️ 120 min
- 3
Drain the tendon and rinse under cold water. Cut the tendon into 1 1/2-inch chunks. Place the cut tendon in a clean pot, cover with fresh cold water, and bring to a boil. Reduce heat and simmer for another 1 to 1 1/2 hours, or until the tendon is tender but still has some chew. The goal is to remove any remaining impurities and further soften it.
⏱️ 90 min
- 4
Drain the tendon again and rinse with cold water. Place the tendon in a container, cover with fresh cold water, and refrigerate overnight (at least 8-12 hours). This step helps the tendon become even more tender and gelatinous.
⏱️ 720 min
- 5
The next day, drain the tendon and set aside. In a large pot or Dutch oven, heat 1 tablespoon of cooking oil over medium heat. Add the minced garlic and grated ginger, and sauté until fragrant, about 1 minute.
⏱️ 5 min
- 6
Add the star anise, cinnamon stick, and dried orange peel (if using) to the pot and sauté for another 30 seconds until aromatic.
⏱️ 1 min
- 7
Stir in the mashed fermented bean curd, oyster sauce, light soy sauce, dark soy sauce, 2 tablespoons of Shaoxing wine, and rock sugar. Cook for 1-2 minutes, stirring constantly, until the sauce is well combined and fragrant.
⏱️ 2 min
- 8
Add the pre-cooked beef tendon to the pot and toss to coat evenly with the sauce.
⏱️ 2 min
- 9
Pour in the chicken broth and 1 cup of water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the tendon is very tender and almost melts in your mouth. Stir occasionally to prevent sticking.
⏱️ 120 min
- 10
Once the tendon is tender, remove the star anise, cinnamon stick, and orange peel (if desired). Taste the sauce and adjust seasonings if necessary.
⏱️ 2 min
- 11
Stir in the cornstarch slurry and cook for 1-2 minutes, stirring constantly, until the sauce thickens to your desired consistency.
⏱️ 2 min
- 12
Remove from heat and stir in the sesame oil and white pepper.
⏱️ 1 min
- 13
Serve hot, garnished with sliced green onions. This dish pairs wonderfully with steamed rice or as a dim sum item.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cantonese Braised Beef Tendon (Dim Sum Style)
For Pre-Boiling the Tendon
- 2 pounds beef tendon, whole
- 3 slices ginger
- 2 green onion, cut into 2-inch pieces
- 2 tablespoons Shaoxing wine
For the Braising Sauce
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 star anise
- 1 cinnamon stick, 1-inch piece
- 1/2 teaspoon dried orange peel, crumbled (optional)
- 1 cube fermented bean curd, red, mashed
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 2 tablespoons Shaoxing wine
- 1 teaspoon rock sugar, or granulated sugar
- 2 cups chicken broth
- 1 cup water
- 1 tablespoon cornstarch slurry, 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
For Garnish
- 1 green onion, sliced, for garnish
Instructions
- 1
Rinse the beef tendon thoroughly under cold water. Place the tendon in a large pot and cover with cold water. Add the 3 slices of ginger, 2-inch pieces of green onion, and 2 tablespoons of Shaoxing wine.
⏱️ 5 min - 2
Bring the water to a rolling boil over high heat, then reduce heat to medium-low, cover, and simmer for 1 1/2 to 2 hours, or until the tendon is slightly softened but still firm. Skim off any scum that rises to the surface during simmering.
⏱️ 120 min - 3
Drain the tendon and rinse under cold water. Cut the tendon into 1 1/2-inch chunks. Place the cut tendon in a clean pot, cover with fresh cold water, and bring to a boil. Reduce heat and simmer for another 1 to 1 1/2 hours, or until the tendon is tender but still has some chew. The goal is to remove any remaining impurities and further soften it.
⏱️ 90 min - 4
Drain the tendon again and rinse with cold water. Place the tendon in a container, cover with fresh cold water, and refrigerate overnight (at least 8-12 hours). This step helps the tendon become even more tender and gelatinous.
⏱️ 720 min - 5
The next day, drain the tendon and set aside. In a large pot or Dutch oven, heat 1 tablespoon of cooking oil over medium heat. Add the minced garlic and grated ginger, and sauté until fragrant, about 1 minute.
⏱️ 5 min - 6
Add the star anise, cinnamon stick, and dried orange peel (if using) to the pot and sauté for another 30 seconds until aromatic.
⏱️ 1 min - 7
Stir in the mashed fermented bean curd, oyster sauce, light soy sauce, dark soy sauce, 2 tablespoons of Shaoxing wine, and rock sugar. Cook for 1-2 minutes, stirring constantly, until the sauce is well combined and fragrant.
⏱️ 2 min - 8
Add the pre-cooked beef tendon to the pot and toss to coat evenly with the sauce.
⏱️ 2 min - 9
Pour in the chicken broth and 1 cup of water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the tendon is very tender and almost melts in your mouth. Stir occasionally to prevent sticking.
⏱️ 120 min - 10
Once the tendon is tender, remove the star anise, cinnamon stick, and orange peel (if desired). Taste the sauce and adjust seasonings if necessary.
⏱️ 2 min - 11
Stir in the cornstarch slurry and cook for 1-2 minutes, stirring constantly, until the sauce thickens to your desired consistency.
⏱️ 2 min - 12
Remove from heat and stir in the sesame oil and white pepper.
⏱️ 1 min - 13
Serve hot, garnished with sliced green onions. This dish pairs wonderfully with steamed rice or as a dim sum item.
⏱️ 1 min