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Chinese stewed blade tendon

With the right preparation technique, even tendon becomes tender! Here we use Chinese flavour, but of course you can vary on this.

Creation by Schilo van Coevorden, Taiko by Schilo - Conservatorium Hotel, Amsterdam, the Netherlands.

Makes 1kg.

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Allergens and dietary requirements

  • Sulphite
  • Celery
  • Soy
  • Gluten

Ingredients

1
kg
blade tendon
3
l
beef stock
125
ml
red wine
125
ml
soy sauce
1
clove
garlic
2
spring onion
2
pieces
star anise
1
tbsp
cumin
2
pieces
liquorice root
1
ginger
1
cinnamon stick

Scale recipe

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