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Preparation
20 minutes
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Cooking
1 hour 30 minutes
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Difficulty
Easy
Beef tendon roll is a dish loved by many for its appealing crunchy and chewy flavor. Today, Tastetutorial.com will share with you how to make this steamed dish with an extremely simple recipe. Let’s get cooking right away!
Ingredients for Beef Tendon Roll For 3 rolls
Beef tendon 400 gr (boiled) Pork paste 600 gr Peppercorn 10 gr Potato starch 40 gr Star anise 3 pieces Minced garlic 1 tablespoon Sugar 2 teaspoons Salt 2 teaspoons Cooking oil a little
How to choose fresh ingredients
How to choose fresh beef tendons
- Choose beef tendons with a pinkish white color, and a strong characteristic smell when sniffed.
- Avoid purchasing tendons that are pale white, green, or yellow, as these have been treated with chemicals.
- Absolutely do not buy tendons that are dry or leaking yellow fluid, with an unusual bad smell. This indicates that the beef tendons are decomposing.
How to choose fresh pork paste
- Choose pork paste that is white or bright pink, without any strange odors.
- If selecting pre-packaged products, you should carefully check the expiration date and place of production to ensure safety when using.
- The pork paste inside the packaging should not be moldy, have bruises, or leak any unusual fluids.
- Additionally, to ensure food safety, you can make pork paste at home following a simple recipe from Tastetutorial.com.
Tools needed
How to Make Beef Tendon Sausage
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Prepare the beef tendon
Buy pre-boiled beef tendon from the market and then wash it thoroughly with water.
Put 1.5 liters of water in a pot and boil over high heat. When the water is boiling, add the beef tendon, 3 star anise flowers, 1 teaspoon of whole pepper, 2 teaspoons of salt, 2 teaspoons of sugar, and stir well.
Simmer for about 30 – 45 minutes until the tendon is tender, then remove and soak in cold water for 5 minutes, let it dry, and cut into bite-sized pieces.
How to eliminate the smell of beef tendon:- Method 1: Pour a little white wine over the beef tendon, use your hands to knead and massage for about 5 minutes, then wash thoroughly with water.
- Method 2: Use crushed ginger to rub on the beef tendon for about 5 minutes, then rinse with water several times.
- You should buy pre-boiled tendon to save more time for preparation.
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Mix the sausage mixture
Add to a bowl: the cut beef tendon, potato starch, 1 tablespoon of minced garlic, 1 tablespoon of crushed whole pepper, and mix well.
Next, add the sausage paste and mix until the mixture is sticky and well combined.
Tip: For a delicious sausage, the sausage paste must be refrigerated for 2 hours before mixing until it reaches a fluffy cream state, so the tendon sausage will be chewier and tastier.
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Wrap the sausage
Lay a piece of plastic wrap flat, brush a little cooking oil on it, then add the mixed sausage mixture, roll it up tightly and tie both ends of the sausage.
Place the sausage in the freezer refrigerator for 1 hour. Blanch banana leaves briefly in boiling water to disinfect and wilt the leaves.
Stack 2 pieces of banana leaves on top of each other, remove the plastic wrap from the sausage, then place the sausage roll on top, wrap it round, and use twine to secure the sausage roll.
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Steaming the sausage
Place a pot of boiling water on the stove and then put the sausage into the steamer basket over medium heat for 30 – 40 minutes, turn off the heat, let it cool, and put it in the fridge refrigerator for about 4 – 8 hours to enjoy.
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Final product
And that’s it, the fragrant beef tendon sausage is complete. The sausage is chewy and soft, with crispy tendon strands inside, and when served with a bit of sour shrimp paste, it’s extremely enticing!
So with just a few simple steps, you can immediately have the delicious and chewy beef tendon cake. Let’s cook with Tastetutorial.com right away! Wishing you success!
*Refer to the images and recipe from the YouTube channel Natha Food
