Beef Tendons Casserole

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::Beef Tendons Casserole

*16 oz. beef tendons
*8 oz. carrots
*2 tomatoes
*4 shallots
*several slices of ginger
*2 sprigs welsh onion
*0.25 dried tangerine peel
*0.5 t. white vinegar
*4 red chilies (small)
Seasonings:
*1 T. each of ketchup and
chili paste
*0.25 slab rock sugar
*1 t. each of mashed garlic,
salt, sesame oil and light
soy sauce
*2 c. water

Method:

1. Quick-boil the beef tendons in water with ginger and welsh onion. Add the white vinegar and let stand for about 2 hours; remove the moisture; rinse. 2. Peel and section the carrots; clean and slice the tomatoes; peel the shallots; macerate the tangerine peel and scrape off the pith; clean and dice the red chilies. 3. Heating 1 tablespoon of oil, saute the shallots with ginger slices and welsh onion. Add the beef tendons in and stir-fry for a while. Add the carrots, tangerine peel, red chilies, tomatoes and seasonings. Simmer over medium heat for 10 minutes and then simmer over low heat for another 20 minutes. Turn off the fire and let simmer for 10 minutes more, repeat the whole procedure 3 to 4 times; supply with moisture if necessary.

Total time:

90m

Cooking technique:

simmering

Cuisine:

Taiwan

Food menu:

beef

Cholesterol:

24mg

Carbohydrates:

19g