Ingredients
Scale
- 2 pounds beef tendons
- 4 cups beef broth
- 1/4 cup soy sauce
- 2 tablespoons rice wine
- 2 cloves garlic, minced
- 1 inch ginger, sliced
- 2 green onions, chopped
- Salt to taste
- Black pepper to taste
Instructions
- Clean the beef tendons and cut them into manageable pieces.
- In a large pot, combine the beef tendons, beef broth, soy sauce, rice wine, garlic, ginger, and green onions.
- Bring to a boil, then reduce heat and simmer for 3-4 hours until the tendons are tender and gelatinous.
- Season with salt and black pepper to taste before serving.
Notes
- For best results, use a pressure cooker to reduce cooking time.
- This dish pairs well with steamed rice or noodles.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Braised
- Cuisine: Asian
- Diet: High Protein
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 80mg