Dinner for 4

Chinese Beef Tendon Stew

Name: Chinese Beef Tendon Stew
Total time: 80 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 1/4 lb beef finger meat; 1 lb beef tendons; 1 1/4 lb large daikon; 4 sliced ginger; 6 cloves garlic; 1 shallot; 3 stalks green onions; salt to taste (optional); 1 cup unsalted chicken stock or water; 1 tbsp shaoxing wine; 3 tbsp chu hou paste; 1 tbsp regular soy sauce; 1 tbsp dark soy sauce; 2 tsp oyster sauce; 3 star anise; 2 tsp rock sugar or white sugar; 1 piece chenpi; 3 tbsp cornstarch; 4 tbsp cold water

Beef, tendon, and daikon cook under pressure with aromatics, savory sauces, and spices until tender, then finish with a thickened broth.

$6.23per serving $$$$

80 minstart to table

4servings

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Ingredients

2 1/4 lb beef finger meat
1 lb beef tendons
1 1/4 lb large daikon
4 sliced ginger
6 cloves garlic
1 shallot
3 stalks green onions
salt to taste (optional)
1 cup unsalted chicken stock or water
1 tbsp shaoxing wine
3 tbsp chu hou paste
1 tbsp regular soy sauce
1 tbsp dark soy sauce
2 tsp oyster sauce
3 star anise
2 tsp rock sugar or white sugar
1 piece chenpi
3 tbsp cornstarch
4 tbsp cold water

Steps

Cut the beef and daikon into large chunks, slice the ginger and shallot, and mince the garlic for 10 minutes.
Set a 6-quart pressure cooker to sauté, add oil, and brown the beef and tendon with the ginger, garlic, and shallot for 8 minutes.
Add the stock, wine, pastes, sauces, sugar, star anise, chenpi, and daikon, then pressure-cook on high for 45 minutes.
Let the pressure release naturally for 10 minutes, then remove the star anise and chenpi.
Mix the cornstarch with cold water, stir it into the stew, and simmer on sauté for 5 minutes until thickened.
Stir in the green onions and cook for 2 minutes, checking that the beef reaches 160 F.

Main ingredient on sale this week? See what to make with ground beef on sale.