Ma La Niu Jin (spicy Braised Beef Tendon)
Ma La Niu Jin, or Spicy Braised Beef Tendon, is a classic dish from Anhui Cuisine known for its tender and flavorful beef tendon in a spicy and aromatic sauce.
Ingredients
- 1.5 lbs beef tendon, cut into chunks
- 3 slices ginger
- 2 scallions, cut into 2-inch pieces
- 1 star anise
- 2 dried red chilies
- 1 tbsp Sichuan peppercorns
- 3 tbsp soy sauce
- 2 tbsp Shaoxing wine
- 1 tbsp sugar
- 1 tsp salt
- 4 cups water
Instructions
- In a pot of boiling water, blanch the beef tendon for 5 minutes. Remove and rinse under cold water.
- Heat some oil in a pot and sauté the ginger, scallions, star anise, dried red chilies, and Sichuan peppercorns until fragrant.
- Add the beef tendon, soy sauce, Shaoxing wine, sugar, salt, and water to the pot. Bring to a boil, then reduce heat to a simmer and cover.
- Cook for 3 hours, or until the beef tendon is tender. Add more water if needed during cooking.
- Once the beef tendon is tender, uncover the pot and continue to simmer until the sauce thickens.
- Serve the Ma La Niu Jin hot, garnished with chopped scallions.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 3 hours
- Total time:
- 3 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 15g
Supplies
Large pot Knife Cutting board Measuring spoons Measuring cup
Tools
Pot Tongs Serving bowl
Serving suggestions
Serving suggestions: Serve Ma La Niu Jin with steamed rice and a side of stir-fried vegetables.
Tips & tricks
Tips: For a spicier flavor, increase the amount of dried red chilies and Sichuan peppercorns.
Cost
$15