Slow Cooker Chinese-style Beef Tendon
Sticky, gelatinous and melt-in-the mouth tender, beef tendon is a delicacy in Asia. This slow cooker beef tendon recipe includes instructions for serving it for yum cha and as a soup.
- Line the bottom of the slow cooker with non-stick paper.
- Arrange the beef tendons in the paper-lined pot.
- Pour in half of the soy sauce.
- Add the ginger, garlic, star anise and peppercorns then pour in just enough water to cover.
- Cook the beef tendons on HIGH for about eight hours, or on LOW for about 12 hours.
- Scoop the beef tendons from the broth and cool (do not discard the broth; you can add it to soup).
- Cut the beef tendons into bite-size pieces and arrange on small plates.
- Mix together the remaining soy sauce, rice wine vinegar, as much or as little chili oil as you like and just enough sugar to create a good balance of flavors.
- Drizzle the sauce over the beef tendons.
- Serve your Chinese-style beef tendons at room temperature or heat in the steamer for a few minutes.
- Sprinkle scallions and fried garlic before serving.
If you prefer to serve the tendons as a soup, cook the tendons only with salt, pepper, garlic and ginger. Instead of water, use bone broth. Serve the tendons in the cooking broth. Squeeze a lemon quarter over each bowl of beef tendon soup and top with fried garlic and scallions. Updated from two recipes originally published in 01/06/2017 and 04/23/2018
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