Quick Tomato-Braised Beef Tendon
蕃茄炖牛筋（快速法） · pan chinese cuisine
When there is plenty of time, this dish is traditionally slow-simmered over low heat, which gives a richer, thicker sauce and deeper flavor. But for working cooks short on time after work, this quick pressure-cooker method is a simple way to get great results.
Hector NunezThird-generation taquero turned home cook. Nixtamal from scratch changed my life. Happy to talk tortilla technique with anyone who'll listen.Nutrition & allergens
Contains:SoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- 36.3(Main ingredients only; seasoning not counted)
- Protein (g)
- 0.8(Main ingredients only; seasoning not counted)
- Fat (g)
- 0.1(Main ingredients only; seasoning not counted)
- Carbs (g)
- 8.3(Main ingredients only; seasoning not counted)
- Sodium (mg)
- 286.1(Main ingredients only; seasoning not counted)
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
onion洋葱
1.0 whole
tomato番茄
1.0 whole
1.0 piece
1.0 piece
0.13 cup
0.06 cup
Wei Ji Xian premium light soy sauce味极鲜
0.13 cup
salt盐
to taste
0.06 cup
scallion葱花
as needed
Techniques you'll use
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
- Marinating ↗
Season protein ahead with soy, wine, and starch for flavor and texture.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
Steps
Bring a pot of water to a boil. Rinse the beef tendon, cut it into chunks, and blanch in the boiling water for about a minute to remove blood and impurities. Remove and drain.
✅ Done when: The tendon pieces have been in the boiling water for about one minute and are rinsed clean.
Transfer the beef tendon to a pressure cooker. Add the ginger, dark soy sauce, soy sauce, cooking wine, sugar, and salt, then pour in boiling water to just cover the tendon. Close the pressure cooker lid.
✅ Done when: The tendon is submerged in liquid with all seasonings added and the pressure cooker lid is sealed.
Cook over high heat until the pressure cooker starts releasing steam, then reduce to low heat and cook for half an hour. Turn off the heat. Cut the onion and tomato into chunks and add them to the pot. Cook over high heat, uncovered, for 15 minutes to reduce the sauce. Finish by adding the scallion segments.
✅ Done when: The sauce has visibly reduced after 15 minutes of uncovered high-heat cooking, and the scallion segments have been stirred in.