How to Cook Tender and Delicious Braised Beef Tendon with Green Pepper – Spicy and Nutritious

How to Prepare Green Pepper Braised Beef Tendon

• 1

  Prepare the beef tendon

  After purchasing the beef tendon, squeeze it with lime and salt to clean thoroughly, then rinse several times with water.

  Chop the beef tendon into bite-sized pieces, about 2 finger joints long, and place them in a colander to drain.

  Put a pot on high heat until hot, add 2 tablespoons of cooking oil, and when the oil is hot, add minced garlic and fry until golden and fragrant. Once the garlic turns golden and releases its aroma, add the beef tendon and stir-fry with 1/2 teaspoon of monosodium glutamate.

  

  

  

  
• 2

  Prepare other ingredients

  Carrots should be cut off the tops, peeled, washed clean, and then sliced into rounds about 1/2 finger joint thick for easy eating.

  Remove the roots and any damaged parts from the straw mushrooms, soak them in diluted salt water for at least 15 minutes, then rinse thoroughly with cold water and place in a colander to drain.

  Wash the baby corn, lemongrass, and green pepper thoroughly and let them drain. Cut the lemongrass into pieces about 2 finger joints long.

  

  

  

  
• 3

  Braised beef sinew

  Add 2 liters of water to the pot with the beef sinew that has been browned, cover the pot and cook on high heat until the water boils, skimming off any scum that rises (if any) and then cover to braise the beef sinew until the water reduces. Test the beef sinew; it should be tender.

  Add green pepper and lemongrass to the pot, simmer for another 15 minutes until you can smell the fragrance of the pepper, then add the straw mushrooms. Use a ladle to stir well, cook the straw mushrooms until the water boils again, then add the carrots. Season the broth with 3 tablespoons of sugar, 3 tablespoons of salt, and 1 tablespoon of monosodium glutamate, stirring well to dissolve the seasoning in the water.

  After cooking the carrots for 10 minutes, if you can easily pierce a piece of carrot with a chopstick and it’s tender, add the young corn, and cook for another 10 minutes until the corn is tender. When the water is boiling again, taste the seasoning to your liking, then you can take the pot off the heat, scoop out the braised beef sinew, and enjoy with your family!

  

  

  

  
• 4

  Completion

  When eating, scoop out just enough into a bowl to keep the dish warm. The bowl of braised beef tendon includes beef tendon, with plenty of carrots, baby corn, straw mushrooms, and green pepper, topped with rich, flavorful broth.

  This dish is served with fresh noodles and dipped in salty fish sauce with chili, which is incredibly appealing.

  
• 5

  Final Product

  The dish of braised beef tendon with green pepper is served hot, filling your kitchen with a fragrant aroma. The beef tendon is braised just enough to keep its chewy and crunchy texture, which is very appealing. Accompanying the beef tendon are sweet, crispy straw mushrooms and tender, juicy carrots. The baby corn is cooked just right, crunchy and fragrant, making the dish even more enticing.

  The scent of lemongrass and green pepper keeps the dish warm, served with fresh noodles and a rich, spicy fish sauce that will make you unable to stop eating. This dish is extremely suitable for family gatherings on weekends, especially during cool, rainy days.