Braised Beef Tendon with Angelica and Star Anise

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich and gelatinous braised beef tendon dish slowly cooked with Angelica root and star anise to create a flavorful and healthful experience. This Chinese-inspired beef recipe, ready in about 200 minutes, pairs beef tendon, dried Angelica root (當歸), star anise for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 180 min Serves 4 Chinese cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 800g beef tendon thoroughly, then blanch in boiling water for 5 minutes to remove impurities. Drain and set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 6 slices ginger and 12g dried Angelica root, stir-fry for 1 minute until fragrant.
  3. Step 3: Add the blanched beef tendon, 3 pieces star anise, 3 tbsp soy sauce, 2 tbsp Shaoxing wine, and 1 tbsp brown sugar. Stir to coat the tendon evenly in the sauce.
  4. Step 4: Pour in 1.5 liters water to cover the tendon. Bring to a boil, then reduce heat to low, cover, and simmer gently for 3 hours until the tendon is tender and gelatinous.
  5. Step 5: Season with 1 tsp salt and stir. Garnish with 2 chopped scallions before serving with steamed rice or noodles.

Frequently asked questions

How long does Braised Beef Tendon with Angelica and Star Anise take to make?

Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Braised Beef Tendon with Angelica and Star Anise?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef tendon from drying out.

Can I substitute ingredients in Braised Beef Tendon with Angelica and Star Anise?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Braised Beef Tendon with Angelica and Star Anise for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Braised Beef Tendon with Angelica and Star Anise?

Chinese beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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