Braised beef tendon with soy sauce, oyster sauce, vinegar, wine and Asian spices (FODMAP friendly)

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)

Ingredients

• approx. 500g beef tendon, approx. 500g, cut into bite 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, seeds removed, sliced
• a few slices of ginger
• 10 Sichuan or black pepper corn, crushed

Sauce thickener:

• 1 tsp corn flour, mixed well with 1 tbs water

Method

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.

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