Tender, Flavor-Absorbed Spicy Braised Beef Tendon
软烂入味的香辣卤牛蹄筋 · pan chinese cuisine
Beef tendon is prized for its collagen-rich, tender-yet-chewy texture. Fully tenderizing it at home takes a long gentle simmer (or a pressure cooker); dried hawthorn helps soften it further. The finished tendon is well seasoned on its own and needs no added salt.
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)
- 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.
sweet bean paste (non-spicy broad bean paste)豆瓣酱（不辣的）
0.63 oz
0.63 oz
1.2 oz
1.59 oz
2.4 oz
as needed
shan zha山楂
6.0 piece
Techniques you'll use
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
- 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.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
Steps
Cut the beef tendon into small chunks (about the size of sparerib pieces). Place in a pot with cold water, add scallion, ginger, and cooking wine, and boil for 10 minutes.
✅ Done when: The tendon has simmered for 10 minutes from a cold-water start.
- 2
Step 2
Remove the tendon and set aside. If any pieces have black hairs on them, pick those out by hand.
✅ Done when: All tendon pieces are removed from the blanching water and free of visible black hairs.
- 3
Step 3
Gather the dry spices: Sichuan peppercorns, star anise, bay leaves, cassia cinnamon, and dried chilies.
✅ Done when: All whole spices are measured out and within reach.
In a cast iron pot with a little oil, stir-fry the scallion, ginger, and the dry spices until fragrant.
✅ Done when: The aromatics and spices smell toasty and fragrant.
Add the sweet bean paste and the Pixian chili bean paste and stir-fry until fragrant.
✅ Done when: The pastes are sizzling and release a rich, aromatic smell.
- 6
Step 6
Add the blanched beef tendon to the pot.
✅ Done when: All the tendon pieces are in the pot with the paste base.
Toss and stir so the tendon is evenly coated with the pastes and spices.
✅ Done when: Every piece of tendon is evenly coated with the sauce base.
- 8
Step 8
Add one can of beer (optional — skip it if you don't have any), then add the dark soy sauce, cooking wine, light soy sauce, rock sugar, and dried hawthorn.
✅ Done when: All the seasonings are added and the liquid in the pot is well mixed.
Pour in enough boiling water to cover the tendon. Bring to a boil over high heat, then reduce to low and simmer for 3 hours. If you are in a hurry, use a pressure cooker on its tendon setting.
✅ Done when: After 3 hours of gentle simmering, the liquid has reduced and the tendon is very tender.
- 10
Step 10
After 3 hours the liquid should have reduced by about half and the tendon should be very soft. Taste for saltiness — it should be just right. If you are making this ahead and not eating right away, store the tendon and the braising liquid separately, since soaking too long makes it overly salty.
✅ Done when: The tendon is fall-apart tender when tasted, and the braising liquid has reduced by about half.
- 11
Step 11
No extra salt is needed — the tendon is perfectly seasoned eaten on its own.
✅ Done when: The finished tendon tastes well seasoned straight from the pot.