Slow-Braised Szechuan Beef Tendons
Common in Asian cuisine, beef tendons are best served after hours of braising over udon noodles.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.crowdcow.com.
Cooking tools:
- Dutch oven
- Stove
- Oven
- Pot
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Skillet
- Wooden spoon
- Ladle
- Fine-mesh sieve
- Serving bowl
- Plate
Ingredients
- 6 lbs beef tendon
- 3 tbsp olive oil
- 1 tbsp Szechuan peppercorns, cracked
- 1 tsp garam masala
- 1 tsp garlic powder
- 1/2 tsp ground cardamom
- 1/2 tsp ground ginger
- 1/2 tsp ground coriander
- 1 celery stalk, roughly chopped
- 3 plum tomatoes, roughly chopped
- 8 cups bone broth or beef stock
- 1/2 cup soy sauce
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