Braised Beef Tendon with White Radish - Exclusive

Name: Braised Beef Tendon with White Radish - Exclusive
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Hot Dishes

Beef tendon is pressure-braised with star anise, cinnamon, and bay leaf until gelatinously tender, then finished with white radish chunks that absorb the rich, savory braising liquid in every bite.

1 hrNewEasy Hot Dishes Simmer Original

Instructions

1
Defrost the beef tendons bought from the supermarket.
2
Add the beef tendons and spices to cold water, blanch, and then rinse clean.
3
Cloves, cinnamon, bay leaves, and sliced ginger set aside.
4
Put the beef tendons into a pressure cooker, add light soy sauce, dark soy sauce, salt, and the prepared spices, then add an appropriate amount of water. Cook under medium heat in the pressure cooker for about 30 minutes.
5
Check the tenderness of the pressed beef tendons to see if more cooking time is needed.
6
Peel the white radish, wash it clean, and cut it into large chunks.
7
Cut the beef tendon into pieces with a knife.
8
After cutting, put it into the pressure cooker, pour in the original soup and an appropriate amount of water.
9
Add the white radish.
10
Bring the pressure cooker to a boil and then cook on medium-low heat for about 5 minutes.
11
Add a little salt to season just before taking it off the heat.
12
Finished product.
13
Finished product.