Gastronomixs

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.

Chinese stewed blade tendon

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Ingredients

1

kg

blade tendon

3

l

beef stock

125

ml

red wine

125

ml

soy sauce

1

clove

garlic

2

 

spring onions

2

whole

star anise

1

tbsp

cumin

2

pieces

liquorice root

1

 

ginger root

1

 

cinnamon stick

Preparation method

  • Cook the tendon in the stock on a medium heat for approximately 30 minutes.
  • Add the wine, soy sauce, and spices.
  • Continue cooking the meat on a low heat and then serve with the stock. 

Serving suggestions

  • Use in a composition with components of mushrooms, onion, and white cabbage.
  • Use in a composition with components of bell pepper, zucchini, and eggplant.
  • Use in a composition with components of potato, celeriac, and tomato

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