Sichuan Braised Beef Tendon with Chili Oil (Liang Ban Niu Jin)
Sichuan Province
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Sichuan Province
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Description
Liang ban niu jin — cold-dressed beef tendon — is a Sichuan cold starter that showcases the transformative power of slow braising followed by chilling and dressing. Tendon is braised in master stock with aromatic spices for 3+ hours until gelatinous and yielding, chilled until firm, then sliced thin and dressed with chili oil, vinegar, sesame paste, soy, and fresh aromatics.
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The Thread
—Vietnamese bo kho tendon — slow-braised tendon
—Italian nervetti — cold dressed tendons
—Korean jokbal — braised pork trotter, similar collagen technique
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Flavour Context
Gelatinous, silky, neutral tendon; chili oil heat and fragrance; vinegar brightness; sesame richness; aromatic from garlic and scallion
Pillars V — VII
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