Braised Beef Tendon (Home Style)
红烧牛蹄筋（家常版） · pan chinese cuisine
Beef tendon is the ligament of the cow, rich in collagen and lower in fat than fatty meat. It has a smooth, tender, non-greasy texture similar to sea cucumber. It is traditionally considered good for the joints and bones, and is said to support growth in young people and help slow bone loss in older adults.
Marisol VegaFirst-gen Mexican American mom of three trying to finally write down my abuela's recipes before I forget them. Slow-cooked pozole Sunday regular here. Ask me about mole shortcuts!Nutrition & allergens
Contains:SoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
Techniques you'll use
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
- Aromatic blooming (bao xiang) ↗
Bloom ginger, garlic, and chili in hot oil to build the aroma base.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
Rinse the beef tendon clean and place it in a pressure cooker. Add water just to cover the tendon, along with a few slices of ginger and the star anise. Pressure cook for 45 minutes. This gives the texture my family prefers; if you like it softer, cook longer.
✅ Done when: The tendon is done when it is tender but still slightly chewy after 45 minutes under pressure.
- 2
Step 2
Remove the cooked beef tendon, let it cool, and cut it into bite-sized pieces. Slice the carrot, slice the ginger and garlic, and cut the dried chiles into short sections.
✅ Done when: Everything is ready when the tendon is cool enough to handle and cut cleanly, and all the aromatics are sliced.
Heat a moderate amount of oil in a pan — it does not need to be much. When the oil is hot, add the ginger, garlic, and dried chiles and stir-fry until fragrant.
✅ Done when: The aromatics are ready when they are sizzling and release a strong fragrance.
Add the beef tendon and carrot and stir-fry evenly to combine.
✅ Done when: The tendon and carrot are coated with the fragrant oil and evenly mixed.
Add the salt, dark soy sauce, light soy sauce, sugar, and an appropriate amount of water. Cover and simmer over medium heat for a short while.
✅ Done when: The carrot is tender and the sauce has melded after simmering covered over medium heat.
- 6
Step 6
Once the sauce has reduced down to nearly nothing, transfer to a serving plate.
✅ Done when: The sauce has thickened and mostly reduced, clinging to the tendon.
- 7
Step 7
Sprinkle with cilantro as a garnish and serve.
✅ Done when: The dish is plated and topped with fresh cilantro, ready to serve.