Serving
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Beef Tendons with Pork
China
  -   Jiachang shaozi niujin
Serves
Effort:
Sched:
DoAhead:  
4 w/rice  
**
3-1/2 hr  
Yes
An excellent recipe for all who enjoy firm gelatinous textures, with the pork providing an interesting textural contrast. Easy to make, it's intensely flavorful and chili hot or not depending on the bean paste you use. Use of broad bean sauce indicates this dish is probably from Sichuan.




1
7
ar
1/3
2
4
2
3
1/2
1/2
1
----
4
#
oz

c
c

in
T
t
T
T
---
oz
Beef Tendons (1)
Pork, lean
Oil
Broad Bean Paste (2)  
Stock (3)
Scallions
Ginger
Rice Wine (4)
Salt
Cornstarch (opt)
Water (opt)
-- Garnish
Bell Pepper
RUN   -   (3-1/2 hrs. - 20 min work)
  1. Cut BEEF TENDONS into strips about 1-1/2 inches long. Bring plenty of water to a high boil and pour in the tendon pieces. When the water has come back to a boil, drain and rinse. Clean the pot, return the tendons and cover well with cold water. Bring to a boil and hold at a high simmer for 2 hours.
  2. Cut PORK into 3/4 inch cubes.
  3. In a wok or spacious sauté pan, heat oil sufficient to fry the pork cubes. Fry stirring until lightly browned. Drain and set aside. Pour out the oil and hold it aside.
  4. Cut SCALLIONS into 2 inch lengths. Slice GINGER medium. Mix.
  5. Cut BELL PEPPER into strips for garnish.
  6. When Beef Tendons have simmered 2 hours, drain them.
  7. Put 2 T of the oil back in the wok and heat over moderate flame. Stir in the Bean Sauce and fry stirring until well incorporated, about 2 minutes.
  8. Stir in Stock, Beef Tendons, Pork, Scallion mix, Rice Wine and Salt. Cover and simmer for 1 hour or until tendons are tender.
  9. Adjust liquid to how you like it. If you want it thickened stir in Cornstarch suspended in Water.
  10. Garnish with strips of Bell Pepper and serve with plenty of steamed Jasmine rice.
NOTES:
  1. Beef Tendon:   These are popular in Asian communities and available in Asian markets that have a good meat section, and in some other ethnic markets. They are usually packed in foam trays holding about 1 pound. For details see our Beef Tendon page.
  2. Broad Bean Paste: - This is a specialty of Sichuan, China, where fava beans are used instead of soy beans. It comes in two varieties, Regular and Hot. I use Hot, which makes this recipe moderately hot by Southern California standards - use your own best judgement. If you can't get this, use similar soy bean pastes - different but serviceable.
  3. Stock: - Either chicken or pork stock is good for this recipe.
  4. Rice Wine:   Use a good, drinkable Chinese rice wine, not that horrid salted "cooking" version. If you don't have this, use a Dry Sherry. Sake is made from rice but is not considered a good substitute. For details see our Chinese Rice Wine page.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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