Beef tendon braised with soy sauce, oyster sauce, vinegar, wine, cloves, star anise, chili and pepper. Beef tendon is pack with collagen, low fat and no cholesterol.
(Serves 4 as a FODMAP recipe)
- 2 beef tendon, approx 500g, cut into large pieces
- 1 tbsp soy sauce (use gluten free soy sauce for a gluten free option)
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tbsp apple cider vinegar
- 1 cup white wine
- 10 cloves
- 2 star anise
- 1 chili
- 10 black pepper corn
- 1 tsp corn flour, mixed well with 1 tbs water
Put all ingredients (other than the sauce thickener) in a pressure cooker; cook for 60 minutes on high pressure (or cook in a normal pot for approximately 2-3 hours over low heat, or until the tendon is tender).
Add sauce thickener, stir well.