Chilled Beef Sinew Jelly
Beef tendon is extremely low in fat. The fat content of lean beef such as chuck and tenderloin, are about 4-6%, while beef tendon contains only 0.5% fat. However, many of us prefer ordering beef tendon in restaurants because it is very time consuming to prepare it at home.
"Beef Brisket and Tendon with Radish" is a common dish with beef tendon in restaurants. Since the beef tendon is served with beef brisket (27% fat), the fat content of the dish is greatly increased. On the other hand, the beef tendon of this "Chilled Beef Sinew Jelly" is cooked with various herbs and spices, giving it a strong flavour and healthy beat.
"Beef Brisket and Tendon with Radish" is a common dish with beef tendon in restaurants. Since the beef tendon is served with beef brisket (27% fat), the fat content of the dish is greatly increased. On the other hand, the beef tendon of this "Chilled Beef Sinew Jelly" is cooked with various herbs and spices, giving it a strong flavour and healthy beat.
Ingredients (Serve 4):
| Beef Tendon | 600 gm (about 15 taels) |
| Water | 6 cups (about 1 1/2 Liter) |
| Chili | 1 piece |
| Star Anise | 4 pieces |
| Bay leaf | 4 pieces |
| Dry Sand Ginger | 4 pieces |
| Celery | 2 stalks |
| Chinese Coriander | 1 bunch |
| Sesame oil | 1 teaspoon |
Seasonings:
| Salt | 1 teaspoon |
| Sugar | 1 teaspoon |
Cooking Method:
| 1. | Wash and blanch the beef tendon. Cook it in water over medium heat for 1 1/2 hours. |
| 2. | Put beef tendon, chili, star anises, bay leaves, sand gingers, celery and Chinese coriander into a saucepan. Add water to cover all Ingredients. |
| 3. | Bring to boil, reduce heat to low and cook for 2 hours till beef tendon becomes tender. Add salt and sugar to season. |
| 4. | Remove beef tendon from saucepan and mould it into a square shape. Allow to cool. |
| 5. | Slice the beef tendon. Pour sesame oil over and serve. |
Per Serving:
| Energy | 241 Kcal |
| Carbohydrate | 0 gm |
| Protein | 55 gm |
| Fat | 2 gm |
| Sugar | 1 gm |
| Sodium | 812 mg |
The energy and nutrient content are estimated according to information from the USDA Nutrient Data Laboratory. Values are for reference use only.
This recipe is provided by InterContinental Grand Stanford Hong Kong-Hoi King Heen.
