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Sichuan-style beef tendon with steamed buns

You'll need

  • 1 kg
  • beef tendon (see note)
  • 60 ml (¼ cup)
  • vegetable oil
  • 3
  • garlic cloves, thinly sliced
  • 10 gm (2cm piece)
  • ginger, finely chopped
  • 2
  • long red chillies, thinly sliced
  • ½ tsp
  • Sichuan pepper, crushed
  • 1 tbsp
  • chilli bean paste (see note)
  • 60 ml
  • Shaoxing wine
  • 60 ml (¼ cup)
  • light soy sauce
  • 2
  • spring onions, thinly sliced
  • To serve:
  • coriander, watercress sprigs, thinly sliced cucumber and spring onion, and 6 steamed buns (see note)

Method

  • 01
  • Bring beef and 2 litres cold water to the simmer in a large saucepan over medium heat, reduce heat to low and cook until beef is just tender (3-4 hours). Drain, refrigerate until cooled (1 hour), then thinly slice and set aside.
  • 02
  • Heat oil in a wok over high heat, add garlic, ginger and chilli, stir-fry until fragrant and just tender (1-2 minutes), add beef, Sichuan pepper and chilli bean paste, stir to coat, add Shaoxing wine, soy and spring onion, season to taste, stir-fry until fragrant and combined (1-2 minutes). Serve hot, scattered with coriander and watercress, with thinly sliced cucumber and spring onion and steamed buns.
Note You’ll need to order the tendon from your butcher. Chilli bean paste and steamed buns are available from Asian grocers.

This recipe is from the June 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
  • 40 min preparation
  • 3 hrs 15 min cooking (plus cooling)
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At A Glance

  • Serves 6 people
  • 40 min preparation
  • 3 hrs 15 min cooking (plus cooling)

Drink Suggestion

Big, rich Barossa grenache

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