Beef tendon braised in soy chili sauce
Beef tendon is cooked to tenderness in the slow cooker, cooled, chilled, cut into bite-sized pieces then braised shortly in a savory sweet-salty sauce spiked with chili flakes.
Servings 6 people
Equipment
- Slow cooker
Ingredients
- 500 to 600 grams beef tendon (1.1 to 1.3 pounds)
- 1 tablespoon rock salt
Sauce
- 6 cloves garlic peeled
- 1 two-inch knob ginger peeled and sliced
- ¼ cup finely sliced scallions
- 1 tablespoon chili flakes
- 1 tablespoon toasted sesame seeds
- ¼ cup soy sauce
- ¼ cup sake
- ¼ cup mirin
- 1 tablespoon sugar
- 2 tablespoons oyster sauce
- 1 teaspoon sesame seed oil
Instructions
Tendon
- Rinse the tendon well and remove all visible impurities.
- Place the cleaned tendon in the slow cooker, pour in enough boiling water to cover then add salt.
- Cook on HIGH for six hours or until tender and can easily be pierced with a fork.
- Cool in the liquid, scoop out, transfer to a container, cover and chill in the fridge until firm.
- Pour the cooking liquid into another container and refrigerate.
- Cut the chilled tendon into bite-sized pieces.
- Spread the tendon in a shallow pan, add about a quarter cup of the cooking liquid, and set over low heat.
Sauce
- Pound and grind the garlic and ginger using a mortar and pestle.
- Put the garlic and ginger in a bowl, add the rest of the ingredients for the sauce and mix well.
- Pour in a quarter cup of the tendon cooking liquid and whisk to combine.
Braise
- Pour the sauce over the tendon in the pan, and bring to a gentle boil.
- Braise the tendon for at least ten minutes. Optionally, allow to steep for 30 minutes to an hour after turning off the heat.
