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Beef Tendon in Brown Sauce


Beef Tendon in Brown Sauce
1 pound fresh beef tendon
2 pounds beef shin
2 Tablespoons minced shallots
2 Tablespoons minced ginger root
1/4 cup Shaoxing wine or dry sherry
3 Tablespoons Chinese wolfberries
1 teaspoon coarse salt
1/4 teaspoon ground Sichuan pepper
2 Tablespoons waterchestnut flour
1 Tablespoon cornstarch
1. Blanch tendons in boiling water for three to five minutes. Remove from pan, cut into one-inch pieces. Then blanch beef in the same water for three to five minutes, remove and discard the water. Cut beef in one to two inch cubes.
2. Rinse the pot and return tendons and half of the beef and cover them with 1/2 inch of water. Add shallots, ginger root, sherry, and wolfberries. Cook over low heat for two hours or until tender.
3. Add the rest of the beef and the wine, salt and pepper. Simmer one hour longer.
4. Mix waterchestnut flour and cornstarch with three tablespoons of water and pour this into the meat mixture. Cook vigorously, stirring until slightly thickened; about three to five minutes; then serve.
Serves six to eight people.
Note: Tendon can be purchased in Asian markets or ordered from a butcher.

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