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Braised Beef Tendons


Braised Beef Tendons
2 pounds beef tendons, cut into two inch pieces
1 Tablespoon black sesame oil
3 scallions, cut into two-inch pieces
2 slices ginger root, minced
3 cloves fresh garlic, peeled and minced
2 star anise
3 slices licorice root
3 fresh red chili peppers, cut in half and seeded
3 Tablespoons soy sauce
2 Tablespoons rice wine
1 teaspoon brown sugar
1/2 teaspoon ground white pepper
1. Blanch beef tendon pieces twice, each time for one minute, and in rapidly boiling water. Drain well.
2. Heat wok, add oil, and when hot then stir-fry scallions, ginger, and garlic for half minute; do not let them burn. Add all ingredients, cover with boiling water, then simmer for two and a half hours.
3. Remove the tendons to a pre-heated serving bowl, and then boil remaining liquid until less than half cup remains, pour this over the tendons, and serve.

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