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1. Ingredients needed to cook beef tendon in red wine sauce
- Beef tendon: 1kg
- Seasonings: salt, seasoning powder, sugar, ground pepper
- Star anise: 3 pods
- Cinnamon: 1 piece
- Onion: 1 bulb
- Vegetable oil for coloring
- Red wine: 40 ml
- Cornstarch
- Potatoes, carrots
- Lemongrass, ginger, dried chili, dried shallots
- White wine or vinegar
- Herbs
- Bread or noodles
2. Simple way to cook beef tendon in red wine sauce
Step 1: Select and prepare the meat.
- Choose fresh meat with a bright red color and marbled with fat to enhance the flavor of the dish during cooking.
- Wash the beef tendons thoroughly, then rinse briefly with salt water.
- Use alcohol or vinegar to rub the tendons for about 5 minutes, then rinse thoroughly with clean cold water and cut into medium-sized pieces, letting them drain. (This method helps to remove the odor of the beef tendons)
Choose fresh beef tendons with a pink color and marbled with fat
Step 2: Prepare the ingredients.
- Clean and peel the carrots and potatoes, then cut them into slightly thick slices, avoid cutting them too thin as it may cause the carrots and potatoes to become mushy when stewed.
- Wash the lemongrass, shallots, and garlic thoroughly, peel off the skin, then crush and finely chop them.
- Wash the fresh ginger, crush it, then finely chop it.
- Herbs like lemongrass, star anise, and cinnamon are lightly roasted to enhance their fragrance.
- Wash the herbs and onions, then cut them into sections.
- Dissolve cornstarch in a small bowl of water.
Carrots cut into sections and shaped
Step 3: Marinate the beef tendons
- Mix 1 tablespoon of pepper, 2 tablespoons of salt, 1 tablespoon of sugar, and 1 tablespoon of vegetable oil together.
- Add the beef tendons to the prepared seasoning and marinate for about half an hour to allow the flavors to infuse.
Step 4: Stir-fry the beef tendons
- Heat cooking oil in a pan, add minced ginger, garlic, and shallots, and sauté until fragrant.
- Add the marinated beef tendons and 2 tablespoons of vegetable oil to the pan, stir-fry briefly, ensuring to flip quickly until the beef tendons change color and become firm again.
Step 5: Make red wine beef tendon sauce
- Transfer the stir-fried beef tendons into a pot, add water and a little red wine until the surface of the meat is submerged.
- Add lemongrass, cinnamon, and star anise to the pot, bring to a simmer over low heat and continue simmering until the beef tendons are tender.
- Then, remove the cinnamon and star anise and taste again. Adjust the seasoning to taste.
- Add carrots, potatoes, and dissolved cornstarch to the pot and cook over low heat until the carrots and potatoes are tender.
The beef tendons are being stir-fried briefly
Step 6: Presentation and Enjoyment
- Arrange the bread or noodles around the bowl of beef stew.
- Sprinkle some fresh herbs and a pinch of pepper to make it visually appealing, then savor.
- When eating, you'll experience the slight chewiness of the beef tendons and the rich consistency of the flavorful broth.
