spicy tendons - closeupThanks to El Niño, we are experiencing continuous hot and humid atmospheric condition in Southern California just not much rain however. Equally the summer rut wears on, hither is some other refreshing cold appetizer that has a spicy kick. The best thing to do is to have the AC on total nail in your cool dining room and eating some Sichuan spicy beef tendon to open up your appetite. I can usually consume two bowls of rice with just this titbit dish considering it'southward so adept. The tendon is tender simply non mushy and the sauce is salty, flavorful, and has a numbing punch at the end. Yum!

I call up if y'all don't have like shooting fish in a barrel access to purchasing beef tendon, so your side by side best option is using beef shank or the five spice tofu every bit a vegetarian alternative. Anyway, what matters here is the sauce. Always make extra for dipping and for putting on rice (yes, that'due south a taboo for the older generations).

Ingredients:

Braising

  • 2 lbs beef tendon
  • ½ cup soy sauce
  • ½ cup Shaoxing rice wine
  • 1 tbsp stone sugar
  • ½ tsp Chinese five spice pulverization
  • 2 cloves of star anise
  • 2" ginger root
  • 3 stalks of light-green onion
  • h2ospicy tendons - braising ingredients

Sauce

  • 2 tbsp soy sauce
  • 1 tbsp blackness vinegar
  • two tbsp chili oil
  • 1 tsp sesame oil
  • 1 tbsp minced garlic
  • one tbsp freshly ground ginger
  • 1 stalk of green onions julienne
  • 1 tsp toasted sesame seeds
  • ane tsp sugar
  • ½ tsp ground Sichuan peppercornsspicy tendons - sauce ingredients

Directions:

For a more in-depth info on braising, check out the Braised Beef Shank Appetizer recipe. For this recipe, I volition employ a simple braising technique. Find a pot that can just fit the tendons and then you don't waste too much braising liquid. Slice up the ginger to ⅛" thick slices and cut the greenish onions to about 2" long and add into pot. Adjacent, add in the remaining ingredients of five spice powder, star anise, rock sugar, Shaoxing wine, and soy sauce. Lastly add enough water and then that it merely covers the tendon. Bring the pot to a boil and then decline the rut to a low simmer. Cover and simmer for about iii hours until the tendon has softened and can hands exist pierced with a fork. If you have a pressure cooker, y'all can set up it for about 45 minutes on high and let it release force per unit area naturally.spicy tendons - braised

Remove the tendons and let it absurd to room temperature. Accept a plastic wrap and tightly wrap each tendon individually, squeezing out whatsoever air bubbling and rolling it out so it's evenly thick. Pro Tip: This step will brand the slicing procedure easier every bit each piece will be similar width and shape. Put the tendons in the freezer for at least two hours until it has started to freeze up. Remove from freezer and remove the wrap and slice thinly. Tendons are hard to slice so best to use a serrated knife. Permit tendons to come back up to temperature.spicy tendons - wrapped

Since this whole cooking and prepping procedure for the tendon takes a long time. Yous can observe time in between to brand the dressing. I normally make 2 or 3x the sauce so I can use on other things similar my five spice tofu or fifty-fifty just mixing this with white rice.

For making the sauce, first, we dry out roast the footing peppercorns on medium oestrus for about 30 seconds to release the flavor. Equally presently as yous starting time to smell the odor, toss in the toasted sesame seeds. Pro Tip: Fifty-fifty though we buy toasted sesame seeds, I always toast them just a little more considering it'll make a huge deviation in flavour.

Side by side, we mix all the ingredients for the sauce and proceed stirring until the sugar has dissolved. spicy tendons - sauce

Toss the dressing with the tendons, adding enough to your liking. You lot tin can also arrange the amount of soy sauce, vinegar, chili oil, or sugar to taste. spicy tendons - mix-sauce

Leave in the refrigerator for about 30 minutes to permit the tendons to soak up the sauce. spicy tendons - mixedThis dish should exist served chilled every bit an appetizer or a side dish. spicy tendons - final2 spicy tendons - final

Sichuan Spicy Beef Tendons (涼拌牛筋)

Recipe blazon: Appetizer

Cuisine: Chinese

Serves: 2-iv Servings

Prep time:

Cook fourth dimension:

Total time:

  • 2 lbs beef tendon
  • ½ loving cup soy sauce
  • ½ cup Shaoxing rice vino
  • ane tbsp stone sugar
  • ½ tsp Chinese 5 spice powder
  • 2 cloves of star anise
  • 2" ginger root
  • 3 stalks of greenish onion
  • h2o
  • 2 tbsp soy sauce
  • i tbsp black vinegar
  • 2 tbsp chili oil
  • i tsp sesame oil
  • 1 tbsp minced garlic
  • one tbsp freshly ground ginger
  • 1 stalk of dark-green onions julienned
  • one tsp toasted sesame seeds
  • 1 tsp sugar
  • ½ tsp ground Sichuan peppercorns
  1. Place beef tendon in a pot
  2. Slice ginger and chop dark-green onions and add to pot
  3. Add together in five spice powder, star anise, rock carbohydrate, Shaoxing wine, and soy sauce
  4. Add h2o until beef tendon is covered
  5. Turn up estrus until sauce boils then turn down to a low simmer
  6. Cover and simmer for about 2 ½ to 3 hours until you lot tin can pierce with a fork
  7. remove and let information technology cool
  8. tightly wrap the tendons individually with plastic wrap and freeze until partially frozen
  9. remove wrap and thinly slice the tendons
  10. For the dressing: dry roast the peppercorns in a modest pan for most thirty seconds to release the flavor, add in the sesame seeds for another thirty seconds
  11. mix all the dressing ingredients together, go along stirring until sugar has dissolved
  12. toss the sliced tendons in the dressing and plate

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