Braised beef shank generally needs to be braised for 2-3 hours.

The length of time to braise beef tendons depends on the size of the meat and the taste of the brine. If the meat is larger, it will take longer to marinate so that the meat can fully absorb the taste of the brine. At the same time, if the brine has a lighter flavor, it will take longer for the meat to taste. Generally speaking, braised beef shank meat needs to be boiled and then simmered over low heat to make the meat more flavorful and taste better.

When braising, you can add some spices, such as star anise, cinnamon, pepper, etc., to increase the aroma of the brine and enhance the taste. After marinating, you can use chopsticks to gently insert into the meat. If it can be inserted easily, it means the meat is cooked. If there is still blood flowing out, it needs to be boiled for a while.

A variety of ways to eat beef tendon

1. Braised beef tendon: blanch the beef tendon first to remove the blood, then put it into a pot, add seasonings and water, and slowly Stew until the meat becomes tender.

2. Stewed beef shank: blanch the beef shank to remove the blood, then put it into a pot and add water, ginger slices, green onion and other seasonings, and slowly simmer until the meat becomes soft and rotten. Can.

3. Grilled beef tendon: Cut the beef tendon into thin slices, marinate with salt, pepper, cumin powder and other seasonings, then bake in the oven until golden brown.

4. Fried beef tendon: Cut the beef tendon into thin slices, marinate with cooking wine, light soy sauce, starch and other seasonings, then put it into a hot pot and stir-fry quickly.

5. Shabu-boiled beef shank: Cut the beef shank into thin slices, put it into a hot pot and cook it, then eat it with various vegetables and seasonings.