Stewed beef tendon with tomato

Stewed beef tendon with tomato

Introduction:

"When it comes to stewing beef tendon, I always feel that it's a long time to wait. How can I enjoy the taste of slow stewing on a rare weekend? I think of pressure cooker, but it's not good enough to taste the rotten meat, and it's not sticky enough to smooth the tendons. So I try to combine pressure and slow stew, and the effect is pretty good. Let's write it out and have a look. "

Production steps:

Materials required:

Beef tendon: moderate

Canned peeled tomatoes: right amount

Red onion: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Dry red pepper: appropriate amount

Lipelin juice: right amount

Dried oregano: right amount

Dried thyme: moderate

Sea salt: moderate

Ground black pepper: right amount

Olive oil: right amount

Soup: right amount

Garlic: right amount

matters needing attention:

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and fresh