Marinated Beef Tendon (Jiang Niu Rou)

Ingredients

• Beef shank (牛腱子肉)
• Bay leaf (香叶)
• Ginger (姜)
• Scallion (葱)
• Dark soy sauce (老抽)
• Cassia bark (桂皮)
• Rock sugar (冰糖)
• Sichuan peppercorns (花椒)
• Cooking wine (料酒)
• Light soy sauce (生抽)
• Salt (盐)
• Star anise (八角)
• Soybean paste (黄豆酱)

Steps

1. Clean the beef shank with water and soak it in clear water for 1 hour to remove the blood.
2. Use a toothpick or fork to poke holes on the surface of the beef shank. Add cooking wine, Sichuan peppercorns, and ginger slices. Seal the container tightly with plastic wrap and marinate for 4-6 hours.
3. Cut the beef shank into pieces, 8cm in length, not exceeding 10cm.
4. Place the beef shank in a pot, add cold water to cover the beef, bring to a boil, and start timing. Skim off any foam. Stop the heat after 3 minutes, remove beef, and wash with warm water.
5. Place the washed beef shank into a clay pot or a stew pot. Add water to submerge the beef. Turn on high heat and add the unused ingredients except salt.
6. After the water boils, turn the heat down to low and continue to heat for 90 minutes, then add salt.
7. After adding salt, keep the heat on low for another 90 minutes (Note: Check the water level every 30 minutes; it must reach at least 80% of the height of the beef).
8. After heating for 180 minutes, remove the beef shank. Wrap it tightly with plastic wrap and refrigerate in the fridge for several hours.
9. After removing it from the fridge, slice the beef along the grain to serve. For other beef shank, it is recommended not to slice it before chilling.