Stewed beef tendon has hearty flavor with a wonderful mouthfeel.
Well, I’ve been working for two weeks now and I’m beginning to feel a bit better although I’m still overwhelmed by the amount of work I have to do every week. The hardest part has been coming home to cook after a long day at work. Some days, it’s really rough trying to get into cooking mode when all I want to do is lie down and veg! I have a new respect for all you working moms out there. If you have any tips for me on how to cope, I sure could use them.
Anyway, because of that, my weekends are now my major cooking days. Or at least one of the days, I try to make into a cooking day. The other day (usually Saturday), I put my foot down and insist on some rest—which means no cooking!
Yesterday, I decided I was going to make Chinese Beef Stew. It is something I’ve not made before but I remember distinctly having it at a friend’s house. She had used oxtail so it had a lovely beefy flavor along with the wonderful fragrance of cinnamon and star anise in the broth. She also told me that it was quite easy to make.
