Beef Tendon and Shank Hot Pot recipe - ingredients, nutrition and when to eat it
This hot pot simmers beef tendon, boiled beef, and mushrooms in a rich broth. Tender, chewy tendon pairs with mild beef and fragrant mushrooms.
This hot pot simmers beef tendon, boiled beef, and mushrooms in a rich broth. Tender, chewy tendon pairs with mild beef and fragrant mushrooms. It's a great choice for a hearty meal or a dinner shared around the table.
Soups & stews · 150 minutes to cook
Tips: Blanch the tendon first, then discard the water and rinse it for a cleaner broth.
Tips: Pre-cooking the tendon shortens the time needed to simmer the hot pot.
Tips: The broth may already be seasoned, so add salt a little at a time and taste as you go.
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Ingredients (1 serving)
- Beef knee cartilage — 150 g
- Lean beef — 100 g
- Beef stock — 2 cup
- Shiitake mushrooms — 2 pc
- Enoki mushrooms — 0.5 pack
- Napa cabbage — 2 sheet
- Green onion — 0.5 stalk
- Garlic — 2 clove
- Salt — 0.5 tsp
- Ground black pepper — 0.2 tsp