Beef tendon is usually marinated for 2 to 3 hours.

Large or whole pieces of beef tendon will take longer to cook to achieve the desired texture. If the beef tendon is larger, it may take more than 3 to 4 hours to stew until tender. If you use a cooking device such as a slow cooker or pressure cooker, the cooking time may vary slightly. A slow cooker usually takes longer to simmer beef tendon, while a pressure cooker speeds up the cooking process in a shorter amount of time.

In general, the general time range for braised beef shank is 2 to 3 hours, but the specific time can be adjusted based on personal taste and cooking equipment. The important thing is to be patient during the cooking process and constantly check the doneness of the shank to make sure it is simmered to perfection.

Beef tendon cooking tips

1. Choose high-quality beef tendon: Choose fresh, bright red, and firm meat. This can ensure the quality and taste of the ingredients. It is recommended to choose Buy from reputable meat suppliers.

2. Pre-process the beef tendon: After washing the beef tendon, gently tap the surface of the beef tendon with the back of a knife to make it easier to absorb seasonings and flavors. You can sprinkle a little salt on the surface of the beef tendons to help soften the meat.

3. Pickled or marinated: You can choose to pickle or marinate the beef tendons to increase the texture and taste. When marinating, marinate the beef tendons for several hours. You can add ginger, garlic, cooking wine, and soy sauce. , pepper and other seasonings. When marinating, slowly simmer the beef shank with water and sauce. You can add star anise, bay leaves, cinnamon and other condiments.