Shanks and Tendons

This is one of the all time favorites with Cantonese: stewed beef tendons and beef shanks. This is the small shank meat and "double" tendons. It is cooked in a pressure cooker with dark and light soy sauce, rock sugar, Chinese cinnamon, star anise, sichuan pepper, ginger, rose cooking liquor, yellow wine, and water (okay, my spicing is not exactly classically Cantonese). Perfect for the pressure cooker, done in an hour. The tendons are creamy and the meat soft and smooth. Looks good in the clay pot too.