Description
Hard beef tendon slow-simmered for hours in herb-spiced soy soup until jelly-like. Melts gooey in the mouth, promising next day's skin firmness as a beauty food.
Restaurants serving Braised Beef Tendon (Lu Niujin)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Beef tendon(Niujin)
- Soy sauce
- Rock sugar
- Rice wine
- Star anise
- Cinnamon
- Cao Guo
- Licorice
Instructions
- [Authentic Recipe]
- [Collagen Prep] Parboil hard raw beef tendon (Niujin) for 30+ mins in water with ginger, scallions, rice wine. Wash under running water, carefully scraping off surface dirt/excess fat.
- [Lao Lu Condensing Beef Umami] Boil Lu Zhi adding soy, rock sugar, star anise, cinnamon, Cao Guo, and extra 'licorice' which erases beef odor. Add beef bones here to boost the soup's umami floor.
- [Extreme Gelatinization] Toss in prepped tendon, simmer patiently on ultra-low for '3-
- hrs'. Turn off heat when tendon turns translucent amber and jiggles like jelly when lifted with chopsticks. Let cool in soup overnight, completely unifying collagen and herb aroma. Reheat right before eating, serving gooey.
Learn more Spice, substitutes, tips
Key spices
Natural sweetness of licorice and exotic star anise aroma
Substitutes at Japanese supermarkets
Pork feet (Zhu Jiao: similarly collagen-packed part)
Pairing
Taiwanese sweet tea、Red wine
Trivia
[For Women] Japanese beef tendon stew is eaten with konjac/daikon, but Taiwan simmers tendon alone extremely soft to savor as a 'collagen mass'. So rich in gelatin your lips stick together after eating.
Eating tips & etiquette
[Unique Eating] Dip in a little Taiwan sweet chili sauce (Tianla Jiang), adding junk spiciness to the gooey texture to eat!
Allergen
Beef, Soy, Wheat (from soy sauce)