Ingredients: Australian beef tendon with bone 500g.

Seasoning: 400ml of red wine, light soy sauce 15ml, 5g of salt, crystal sugar 15g, 2ml of olive oil.

Spices: thyme (omitted), 2 pieces of fragrant leaves, fennel 1g, dried tangerine peel 1g, cinnamon 1, onion 1, and garlic 4 pieces.

Exercise:

1. Australian beef tendon is taken out of the freezer one night in advance and put into the freezer to thaw automatically, and dried with kitchen paper.

2. Preheat the frying pan and add olive oil. When the oil temperature is 70% hot, add beef tendon. After frying until the color changes, turn over and continue frying. The purpose is to lock the gravy in.

3. Put the fried beef tendon into a cast iron pot and add red wine and soy sauce. If the wine is not enough, you can also supplement it with broth or water, and the right amount is about half of the boneless beef tendon.

4. Add rock sugar, salt and all spices. In a cast iron pot, the soup is boiled over the fire and then put into the oven. If there is no oven, you can always stew on the fire, that is, you need to add more soup, because the flame has a high boiling point and it is easier to consume more soup than the oven.

5. The cast iron pot cover is wrapped with tin foil, one is to seal the heat transfer, and the other is to avoid bad brushing after cooking.

6. Cover, put in the middle and lower layers of the preheated 180 degree oven, and bake for about 1.5 hours. Take it out halfway, turn the meat over and continue roasting. Wait until the meat is soft and rotten before taking it out.