Gan – Tendon Recipe
Make Gan – Tendon Recipe in just 4h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef tendon and braising liquid
Finishing and garnish
Method
Preparation and blanching
- 1
Clean and trim
Rinse the beef tendon under cold water. Trim any excess fat and peel away any tough discolored outer membrane with a knife so the tendon will absorb braising liquid better.
- 2
Blanch
Place the tendons in a large pot and add enough cold water to cover by 1 inch. Bring to a rolling boil over high heat and boil 5 minutes to remove impurities. Skim off foam, then drain the tendons and rinse under warm water. Clean the pot.
Braising
- 3
Build braising liquid
Return the cleaned pot to the stove. Add 3 liters of fresh water, smashed ginger, crushed garlic, smashed white parts of scallions, Shaoxing wine, dark soy, light soy, rock sugar, star anise, toasted Sichuan peppercorns (if using), bay leaves and whole white peppercorns. Bring to a gentle simmer.
- 4
Cook the tendon
Add the blanched tendons to the simmering braising liquid. Lower heat to maintain a gentle simmer (not a hard boil). Partially cover and simmer gently for 3 to 4 hours, turning the tendons occasionally so they braise evenly. Check tenderness after 3 hours: a properly cooked tendon will be soft and gelatinous but still hold its shape and shred slightly under a fork.
- 5
Skim and season
During cooking, skim any excess foam or fat from the surface. About 15 minutes before finishing, taste the braising liquid and add 1 tsp salt and up to 1 tbsp additional light soy sauce if needed to balance flavors. Dissolve and continue simmering until desired tenderness.
Cooling, finishing and serving
- 6
Cool and slice
When the tendon is tender, remove it from the braising liquid. Let it cool slightly until you can handle it, then slice crosswise into 1/4-inch to 1/2-inch slices or shred into ribbons depending on how you plan to serve it.
- 7
Reduce braising liquid (optional)
If you want a concentrated sauce, strain the braising liquid and simmer it vigorously until reduced by about one third, then adjust seasoning with light soy sauce. Use this as a warm sauce to drizzle over the sliced tendon.
- 8
Finish and garnish
Place sliced tendon on a serving plate. Drizzle with 1 tsp sesame oil and, if desired, 1 tsp chili oil. Sprinkle thinly sliced scallion greens and cilantro leaves over the top. Serve warm or chilled as an appetizer or with steamed rice or noodles.
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