Ingredients
Cornstarch Slurry
Broth Seasoning
Aromatics
Meat
Marinade
Directions
- 1
Prep all the aromatics, carrot, set aside
- 2
Rinse Beef shanks & Tendons well
- 3
Trim and discard the white layer from beef shank then cut into 2 inch cubes, set aside
- 4
Start a pot with 2 qt boiling water, add 1 tbsp salt, add tendons, boil for 2 hours covered on medium low
- 5
Remove, rinse with cool water, trim excess fat, cut into 1 inch pieces
- 6
To a large bowl add beef shanks and tendons along with the meat marinade listed above, cover and let marinate for at least one hour or overnight
- 7
Heat up a 8 qt pot with neutral oil on med high heat
- 8
Add in the star anise, cinnamon stick, ginger slices, lemongrass stalks
- 9
Sàuté for 1-2 mins, remove everything beside star anise
- 10
Add the marinated beef & tendons
- 11
Stir and cook for 5 minutes
- 12
Add tomato paste, stir
- 13
Add Coconut Soda & Water
- 14
Add the onions, cinnamon stick, ginger back in
- 15
Bring to a simmer, skim foam, cover with lid, reduce heat to low, let simmer for one hour or until the meat is tender
- 16
Remove onion, ginger and lemongrass, discard
- 17
Add carrots, broth seasoning, let simmer for another 15-20 mins
- 18
Adjust seasoning to your taste
- 19
Pour the Cornstarch slurry in to thicken while it’s still simmering
