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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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