Gelatinous beef tendon slow-braised with daikon radish in a soy and star anise broth until meltingly soft.
Taiwanese Braised Beef Tendon and Radish is a real, traditional Taiwanese dish, known as Niu Jin Luo Bo. Gelatinous beef tendon slow-braised with daikon radish in a soy and star anise broth until meltingly soft.\n\nBeef tendon dishes reflect a broader Chinese culinary appreciation for collagen-rich cuts, adapted in Taiwan into home-style braises often served alongside beef noodle soup or as its own comforting dinner dish over rice.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Taiwanese home cooking, not a generic stand-in for a search term.
Serves 6
Blanch the beef tendon in boiling water for 5 minutes to remove impurities, then drain and rinse; cut into large pieces once slightly cooled.
Heat oil in a heavy pot and fry onion, garlic and ginger until fragrant, about 5 minutes.
Add soy sauce, dark soy sauce, rock sugar, Shaoxing wine, star anise, cinnamon stick and water. Bring to a boil.
Add the blanched tendon, reduce to a simmer, cover, and cook for 2 hours until nearly tender.
Add daikon radish chunks and continue simmering uncovered for 30 minutes, until the radish is tender and the sauce has reduced and thickened.
Serve hot over steamed rice, spooning extra sauce over the top.
Blanch the tendon thoroughly first β this step removes the strong raw smell and results in a much cleaner-tasting braise.
Add the daikon later in the cooking process; it cooks much faster than tendon and will turn to mush if added too early.
Beef tendon needs real patience β don't rush the braising time, or it stays chewy rather than becoming silky and gelatinous.
Some households add hard-boiled eggs in the last 20 minutes to soak up the braising liquid.
A spicier version adds a spoonful of doubanjiang or chili bean paste with the aromatics.
Replace daikon with carrots for a sweeter, more colorful version.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Beef tendon dishes reflect a broader Chinese culinary appreciation for collagen-rich cuts, adapted in Taiwan into home-style braises often served alongside beef noodle soup or as its own comforting dinner dish over rice.
It needs more time β tendon can require anywhere from 1.5 to 3 hours depending on thickness; keep simmering gently until it yields easily to a fork.
Yes, pressure cook the tendon for about 45 minutes before adding the radish and finishing on the stovetop.
Ask a butcher, or look in the specialty or frozen meat section of an Asian grocery store.
Per serving (380g / 13.4 oz) Β· 6 servings total
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