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.

Ma La Niu Jin (spicy Braised Beef Tendon)

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

  1. In a pot of boiling water, blanch the beef tendon for 5 minutes. Remove and rinse under cold water.
  2. Heat some oil in a pot and sauté the ginger, scallions, star anise, dried red chilies, and Sichuan peppercorns until fragrant.
  3. 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.
  4. Cook for 3 hours, or until the beef tendon is tender. Add more water if needed during cooking.
  5. Once the beef tendon is tender, uncover the pot and continue to simmer until the sauce thickens.
  6. 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