You usually find tendon slow-cooked and added to soups and noodle dishes, but here we've poached it until it's tender but still holding its form, then stir-fried it. This recipe is inspired by the Sichuan dish hui guo rou, or twice-cooked pork belly.
- 1 kg beef tendon (see note)
- 60 ml vegetable oil (¼ cup)
- 3 garlic cloves, thinly sliced
- 10 gm ginger, finely chopped (2cm piece)
- 2 long red chillies, thinly sliced
- ½ tsp Sichuan pepper, crushed
- 1 tbsp chilli bean paste (see note)
- 60 ml Shaoxing wine
- 60 ml light soy sauce (¼ cup)
- 2 spring onions, thinly sliced
- To serve: coriander, watercress sprigs, thinly sliced cucumber and spring onion, and 6 steamed buns (see note)
- 1Bring 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.
- 2Heat 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.
Drink Suggestion: Big, rich Barossa grenache. Drink suggestion by Max Allen