Slow-Simmered Sichuan Braised Beef Tendon and Brisket

A Hole-in-the-Wall favorite packed with deep umami. This unpretentious, collagen-rich stew relies on slow-braised beef brisket and meltingly tender tendon, infused with Sichuan peppercorns, star anise, ginger, and garlic, then finished with a punch of fermented chili and vinegar.

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Slow-Simmered Sichuan Braised Beef Tendon and Brisket

net carbs

52g

protein

54g

fat

710

kcal

The keto read

4g net carbs per serving

Ingredients

4 servings

Stew

Beef brisket cut into 2-inch chunks800 g

Beef tendon cleaned and parboiled300 g

Beef tallow2 tbsp

Fresh ginger sliced40 g

Garlic cloves smashed6 pieces

Sichuan peppercorns toasted and cracked2 tsp

Star anise pods3 pieces

Chili oil without seeds or MSG2 tbsp

Tamari soy sauce wheat-free4 tbsp

Chinese black vinegar Chinkiang1 tbsp

Beef bone broth3 cups

Topping

Scallions sliced thinly3 stalks

Fresh cilantro chopped0.25 cup

Method

Stew

Heat beef tallow in a heavy-bottomed Dutch oven or pot over medium-high heat. Pat the brisket chunks dry and sear them in batches until a deeply browned crust forms. Remove the beef and set aside.

Turn down the heat to medium-low. Add the ginger, garlic, Sichuan peppercorns, and star anise directly to the remaining fat, stirring constantly for about 1 minute until fragrant. Stir in the chili oil.

Return the brisket to the pot along with the parboiled tendon. Pour in the tamari, bone broth, and black vinegar. Bring the mixture to a boil, then immediately lower to a very gentle simmer. Cover with a tight-fitting lid.

Simmer undisturbed for 3 hours, or until both the brisket and the tendon are extraordinarily gelatinous and melt-in-your-mouth tender. Uncover for the final 20 minutes to let the braising liquid reduce and thicken slightly.

Plate

Ladle the bubbling braise and its rich, spiced fat-slicked sauce into deep, rustic bowls. Scatter the scallions and fresh cilantro generously over the top for a bright, fresh contrast to the deep, spicy, fatty broth.

The keto read

Why this lands at 4g net carbs

The carb total here comes only from the small amount of lower-carb ingredients; there's no added sugar or starch. At 4g net carbs against 52g protein and 54g fat, it sits comfortably inside a ketogenic day for most people.

Common questions

Is Slow-Simmered Sichuan Braised Beef Tendon and Brisket keto?▾

Slow-Simmered Sichuan Braised Beef Tendon and Brisket has 4g net carbs per serving, which fits comfortably in a keto day.

What are the macros for Slow-Simmered Sichuan Braised Beef Tendon and Brisket?▾

710 calories, 52g protein, 54g fat, and 4g net carbs per serving.

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