Braised Beef Tendon in Soy-Bean Paste Sauce

Steps

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1. 1
   Soak the beef tendon in cold water for about three hours, changing the water every hour to remove blood. Ensure the meat is completely submerged.
   ▶ ≈0:06
2. 2
   After soaking, pat the meat dry with paper towels, then pierce the surface all over with a fork to help the sauce penetrate the meat.
   ▶ ≈0:30
3. 3
   Place the pierced beef tendon in a bowl with soy sauce, toss well to coat, then refrigerate overnight to marinate thoroughly.
   ▶ ≈1:29
4. 4
   Heat oil in a wok or large pot and stir-fry green onion and onion until fragrant. Reduce to low heat and add tsaoko, star anise, dried chili, aged tangerine peel, bay leaf, and Sichuan peppercorn, stirring gently to release the aromas.
   ▶ ≈1:57
5. 5
   Place the spices and ginger into a spice bag and tie it closed. If you don't have a spice bag, you can add the spices directly to the broth, though they may stick to the meat.
   ▶ ≈2:52
6. 6
   Stir-fry the sweet bean paste until bubbles form, then reduce heat to low and pour in the soy marinade from the beef, adding water to dilute slightly.
   ▶ ≈3:36
7. 7
   Dissolve the fermented tofu in a small bowl with a little water to prevent it from remaining unmelted during braising, then add to the pot.
   ▶ ≈4:04
8. 8
   Add the beef tendon to the pot with the remaining soy sauce and spice bag, then add water until the meat is completely submerged.
   ▶ ≈4:24
9. 9
   Bring the broth to a boil over high heat, skim off any foam, and remove the spice bag. Reduce to low heat and braise for about two hours so the sauce reduces and concentrates its flavor. Do not use a pressure cooker, as this won't develop the same rich sauce aroma.
   ▶ ≈4:40
10. 10
    After braising, remove the beef from the pot and add broth over the top. Refrigerate overnight so the flavors fully develop. A layer of beef fat will float on the surface, indicating the flavors are sealed in.
    ▶ ≈6:00
11. 11
    Remove the chilled beef tendon and trim the edges. Begin slicing from the side, taking care with any sinewy portions as they can be slippery. Once sliced, arrange on a plate to serve or vacuum-seal for storage.
    ▶ ≈6:50