Beef Shank and Tendon Stew with Daikon

When it gets cold, I love to serve hot and bubbling dishes.  This beef shank and tendon stew with daikon is very comforting and appetizing in cold weather like now. 

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Ingredients for beef stock:

2 large pieces of beef shank
4 to 5 large pieces of beef tendon
1 piece of ginger root
1 black cardamom pot
2 to 3 star anises
4 to 6 dry chile peppers, snapped or cut into pieces
2 to 3 bay leaves
3 to 4 cloves
1 teaspoon Sichuan peppercorns
2 pieces of dried rhizome/ dried ginger slices
1 small piece of cinnamon stick
1/2 teaspoon black pepper corns

 

For the beef stew (I use only half of the soup made from ingredients listed above):

1 large daikon, peeled and cut into cubes
3 to 6 fresh red chile peppers, coarsely chopped
2 to 3 gloves of garlic, peeled and sliced
1 small piece of ginger root, sliced
2 teaspoon oyster sauce
1 to 2 teaspoons dark soy sauce
1 teaspoon sugar
1/4 teaspoon Sichuan peppercorns
2 to 3 tablespoons rice cooking wine
1/4 to 1/2 cup of soy sauce
2 to 3 tablespoons cooking oil
salt to taste

 

Directions:

Fill a 6 quart pot  with cold water, add beef tendon and shank.  Heat over high heat until the whole pot comes to boil.  Allow it continue to cook for 5 minutes.  Remove from heat.  Drain and rinse the beef tendon and shank under running water.

Gather the spices for soup on a piece of coffee filter paper

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Tie it up

Add beef tendon, shank, spice bag, ginger root, bay leaves and water to instant pot

Set it to cook under high pressure for 50 minutes.

The stock is done, fast and quick. 

With a sharp knife, cut beef tendon and shank into walnut sized pieces. 

The whole plate of meat is way too much for two of us.  So it use half of it, and save the extra meat for later use. 

Heat a wok over high heat; add oil, and then garlic, ginger, red chile peppers and Sichuan peppercorns;   sauté for half to a minute. 

Add beef tendon and shank cubes along with oyster sauce and rice cooking wine.  Sit fry over high heat until the liquid evaporates. It takes about 5 to 8 minutes. 

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Add beef stock and daiko 

When it boils again, transfer the stew to a tagine pot.  I use a Le Creuset enameled cast iron 2 quart tagine pot .  Love it very much.

Simmer over medium low heat for 15 to 20 minute

Serve hot immediately.

During the cold winter, I love to a Staub fondue universal base  to keep stews or soups hot.  It doesn’t just look pretty but also very functional too.

Light the fire gel  up with a multipurpose lighter

Time to enjoy! O(∩_∩)O~