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Beef tendon stew holds a special place in my heart. This comforting dish transforms tough, collagen-rich tendons into melt-in-your-mouth morsels. Years of perfecting this recipe taught me patience yields incredible results. Slow-cooking coaxes out deep flavors, creating a rich, savory broth. Each spoonful offers tender bites swimming in umami goodness. Whether you're a tendon aficionado or curious newcomer, this stew promises a satisfying culinary adventure. Grab your pot, let's dive into this hearty, soul-warming dish together!
Ingredients for Delicious Beef Tendon Stew
- Beef tendons: Gelatinous texture when cooked, adds richness and depth of flavor to the stew, creating a hearty and satisfying dish.
- Onion: Adds sweetness and depth of flavor to the stew, enhancing the overall taste and aroma of the dish.
- Garlic: Infuses a pungent and aromatic flavor to the stew, elevating the taste profile and adding complexity to the dish.
- Soy sauce: Provides a savory umami flavor to the stew, adding depth and richness to the overall taste of the dish.
- Oyster sauce: Adds a rich and savory flavor to the stew, enhancing the umami taste and creating a more complex dish.
- Sugar: Balances out the flavors in the stew, adding a touch of sweetness to complement the savory and umami notes.
- Water: Essential for cooking the stew, helps to tenderize the beef tendons and create a flavorful broth for the dish.
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Essential Tools and Equipment for Making Beef Tendon Stew
- Large pot: Essential for boiling and simmering the beef tendons to achieve a tender texture.
- Chopping board: Needed for chopping the onion and preparing the ingredients for the stew.
Beef Tendon Stew Recipe
Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 lb beef tendons
- 1 large onion chopped
- 3 cloves garlic minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 4 cups water
- 1 tsp salt to taste
- 1 tsp black pepper to taste
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Instructions:
- 1. Rinse the beef tendons thoroughly under cold water.
- 2. In a large pot, bring water to a boil and blanch the beef tendons for 5 minutes. Drain and set aside.
- 3. Heat some oil in the pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
- 4. Add the blanched beef tendons to the pot. Stir in soy sauce, oyster sauce, and sugar.
- 5. Pour in the water and bring to a boil. Reduce the heat to low, cover, and simmer for about 3 hours or until the tendons are tender.
- 6. Season with salt and black pepper to taste. Serve hot.
Notes:
Nutrition value:
Keywords:
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Tips for Making Beef Tendon Stew Ahead of Time and Freezing
Make Ahead Instructions
- Cook the beef tendon stew as directed in the recipe.
- Let the stew cool completely before transferring it to an airtight container.
- Store in the refrigerator for up to 3 days.
Freezing Instructions
- Allow the stew to cool completely.
- Transfer the stew to a freezer-safe container or bag, leaving some room for expansion.
- Label the container with the date and store in the freezer for up to 3 months.
Beef tendons are rich in collagen, which breaks down during cooking to create a velvety texture in the stew.
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