Beef Shank Meat (1)
Beef Tendons (2)
Beef Tripe (3)
Beef Heart (4)
Ginger Root, sliced
Sichuan Peppercorns (5)
Thai Chilis, dry
Tangerine Peel (6)
Rice Wine (7)
Make - (5 hrs + overnight + 6 hrs)
- Place all MEATS (whole) in an 8 quart pot and fill it to
near the top with water. Bring it up to a full boil for about 4
minutes. I usually skim as it comes to a boil to reduce the pile of
sludge. Pour it all out into a clean sink. Wash the pot and rinse
the meats well, returning them to the pot.
- Add all Flavoring items to the pot and Water to
cover meats well. Bring to a boil and set to simmer for about 2
- Fish out the Beef Shank. Leave the Tendons in. If
Honeycomb Tripe it can also come out, but blanket tripe
should stay in a little longer. If using Lamb Heart you
can pull it out now. If Beef Heart it'll need to stay
until the Tendons are pulled. Set pulled meats aside to cool.
Bring back to a boil and simmer another 45 minutes or until
tendons are tender enough. If any other meats have been left
in, pull them when they are tender enough.
- Fish out the Tendons and add to the other meats. Place
cooled meats in the fridge and let chill overnight for easy slicing.
- Strain the Broth and defat it (use your gravy separator).
In a clean pot, reduce it at a medium boil until there's just enough
to saturate the cut meats, about 4 cups. Cool and refrigerate. Keep
it separate from the meats because it will jell stiff.
- Slice Meats about 3/8 inch thick or as you like, and toss
to mix evenly.Reheat the broth until it is liquid and pour it in
with the cut meats.
- Package it as you like. I just pack it in plastic bags and
refrigerate them on a tray so they jell flat, but various molds
can be used. Best to line them with plastic film so the loaf will
come out easily. Refrigerate overnight or at least a few hours until
the gel sets firmly.
- For serving, slice or cube as desired. Cubes can have toothpicks
stuck in them for buffet service. Whatever shapes, they can be
accompanied with condiments like mustard or horseradish, but they
have enough flavor to stand alone.