Hong Shao Niu Jin (braised Beef Tendon)

Hong Shao Niu Jin, or Braised Beef Tendon, is a classic dish in Huaiyang Cuisine known for its rich and flavorful taste. The beef tendon is slowly braised in a savory and aromatic sauce until it becomes tender and packed with umami goodness.

Gluten Free Dairy Free Main Course Huaiyang Chinese Cuisine Braised Beef Traditional Dish
Hong Shao Niu Jin (braised Beef Tendon)

Ingredients

  • 500g beef tendon, cut into chunks
  • 3 slices ginger
  • 2 scallions, cut into sections
  • 2 star anise
  • 1 cinnamon stick
  • 3 tbsp soy sauce
  • 2 tbsp Shaoxing wine
  • 1 tbsp sugar
  • 1 tsp five-spice powder
  • 1 tbsp cooking oil
  • 4 cups water

Instructions

  1. In a pot, blanch the beef tendon in boiling water for 5 minutes. Remove and rinse under cold water.
  2. Heat the cooking oil in a pot and sauté the ginger, scallions, star anise, and cinnamon stick until fragrant.
  3. Add the beef tendon, soy sauce, Shaoxing wine, sugar, and five-spice powder. Stir well to coat the tendon.
  4. Pour in the water and bring to a boil. Then, reduce the heat to low, cover, and simmer for 2 hours until the tendon is tender.
  5. Once the tendon is tender, uncover the pot and continue to simmer until the sauce thickens.
  6. Serve the Hong Shao Niu Jin hot, garnished with chopped scallions if desired.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Fat
20g
Carbohydrates
15g

Supplies

Large pot Chopping board Knife Stovetop

Tools

Tongs Ladle Cooking spoon

Serving suggestions

Serve the Braised Beef Tendon with steamed rice and a side of stir-fried greens for a complete and satisfying meal.

Tips & tricks

For an extra depth of flavor, you can add a few slices of dried tangerine peel to the braising liquid.

Cost

$15