Ingredients:
For beef stew
- 3 lb (1.5 kg) beef tendon;
- 2 lb (1 kg) beef shin, optional;
- 3 garlic cloves, peel and crush;
- 1 large piece ginger, peel and crush;
- 1 tablespoon vegetable oil;
- 1/4 cup (60 ml) Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket);
- 1 cup (240 ml) water;
- 3 pickled plums;
- 2 tablespoons ground soy bean paste;
- 1 tablespoon cane sugar;
- 1/2 lb (250 g) raw peanut;
- Sea salt.
For thickening sauce
- 1 teaspoon cornstarch;
- 1/2 teaspoon cane sugar;
- 1/4 cup (60 ml) water;
- 1 tablespoon Liquid Amino.
Recipe:
Serving for 6 as appetizer
- Clean beef tendon and shin, pat dry;
- Cut them into 2” cubes;
- Add 1 tablespoon of vegetable oil to a large sauce pan over medium high heat;
- Add crushed garlic and sauté for 2 minutes, avoid burning or will be bitter;
- Take them out, set aside;
- Add crushed ginger and sauté for 2 minutes;
- Take them out, set aside;
- Place beef tendon in the pan, cook each side until brown;
- Add beef shin and sear to brown;
- Add 1/4 cup (60 ml) Liquid Aminos and 1 cup (240 ml) of water;
- Top with garlic and ginger;
- Cover when it comes to a boil, lower heat to simmer for 1 hour;
- Crush pickled plum and mix with soy bean paste;
- Turns heat back to medium high, add raw peanuts and pickled plum mixture;
- Cover again when it comes back to a boil, lower heat to simmer for another hour;
- When beef tendon is tender, turn heat back to medium high;
- Add thickening sauce in the middle if needed;
- Stir, turn off heat when it comes back to a boil;
- Plate and serve hot.