Cold Tossed Braised Beef Tendon
Tender beef tendon braised in a special brine until soft, then shredded and tossed cold for a refreshing appetizer.
Ingredients
beef tendon (washed and blanched)
to taste
scallion (julienned)
to taste
red chili (julienned)
to taste
ginger (julienned)
to taste
garlic (minced)
to taste
MSG (Seasoning A)
to taste
thick soy sauce (Seasoning A)
to taste
sesame oil (Seasoning A)
to taste
chili oil (Seasoning A)
to taste
Sichuan peppercorn powder (Seasoning A)
to taste
sugar (Seasoning A)
to taste
Instructions
1
Prep
Rinse all ingredients thoroughly. Julienne the scallion, red chili, and ginger; mince the garlic; blanch the beef tendon in boiling water and set aside.
2
Braising
Bring the braising stock to a boil, add the beef tendon, and simmer over low heat until tender and falling apart. Remove, drain well, let cool completely, then cut into thin strips.
3
Mix and Plate
Combine the sliced beef tendon with Seasoning A (MSG, thick soy sauce, sesame oil, chili oil, Sichuan peppercorn powder, sugar) along with the scallion, red chili, and ginger juliennes and the minced garlic. Toss well to combine, then transfer to a serving plate.
