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Beef tendon with soy chili garlic ginger sauce
How long the tendon needs to cook depends on how large the pieces are, which part of the animal it was taken, and how young or old the cow is. In the slow cooker, it can take anywhere from six to 16 hours depending on the heat setting.
Course
Appetizer
Cuisine
Asian
Prep Time
10
minutes
minutes
Cook Time
6
hours
hours
15
minutes
minutes
Cooling time
12
hours
hours
Total Time
18
hours
hours
25
minutes
minutes
Servings
6
people
Author
Connie Veneracion
Equipment
Slow cooker
Ingredients
500 to 600
grams
beef tendon
1
tablespoon
rock salt
Sauce
6
cloves
garlic
peeled
1
two-inch knob
ginger
peeled and sliced
¼
cup
finely sliced scallions
1
tablespoon
chili flakes
1
tablespoon
toasted sesame seeds
¼
cup
soy sauce
¼
cup
sake
¼
cup
mirin
1
tablespoon
sugar
2
tablespoons
oyster sauce
1
teaspoon
sesame seed oil
Instructions
Tendon
Rinse the tendon well and remove all visible impurities.
Place the cleaned tendon in the slow cooker, pour in enough boiling water to cover then add salt.
Cook on HIGH for six hours or until tender and can easily be pierced with a fork.
Cool in the liquid, scoop out, transfer to a container, cover and chill in the fridge until firm.
Pour the cooking liquid into another container and refrigerate.
Cut the chilled tendon into bite-sized pieces.
Spread the tendon in a shallow pan, add about a quarter cup of the cooking liquid, and set over low heat.
Sauce
Pound and grind the garlic and ginger using a
mortar and pestle
.
Put the garlic and ginger in a bowl, add the rest of the ingredients for the sauce and mix well.
Pour in a quarter cup of the tendon cooking liquid and whisk to combine.
Braise
Pour the sauce over the tendon in the pan, and bring to a gentle boil.
Braise the tendon for at least ten minutes. Optionally, allow to steep for 30 minutes to an hour after turning off the heat.