You may remember a story I wrote about a year ago when I created a dish based on very long braised tendons in a sechuan style.
I start by cooking the beef tendon for 18 hours which at this point they are soft like pure gelatin. I then clean them and press them into a terrine so there are no air gaps. When it’s cold it becomes very hard and almost the feel of one of those Super balls you used to bounce when you were a child. When this terrine heated up it is very soft and sticky in your mouth, basically a great heavy dish for winter.
The broth is made by using many ingredients associated with Sechuan cooking like; the most distinct and typical Sechuan pepper corn, Spring onions, garlic, ginger, etc. This is infused into a beef broth using a tea style of infusion (bringing the broth to the boil then adding your aromatics and covering for a period of time without heating, strain and reserve).
Something very typical in Sechuan cooking is the use of fried peanuts, so I have added these to the top of the dish which provides crunch and also the right flavor, but I found when I fried them in their husks it added a a bitter flavor which worked perfectly!
To complete the dish I put some points of Korean chili sauce, Coriander stalks and stems and roasted peanut oil.
This dish was actually just shortlisted to be one of the top 10 dishes in Spain for 2009, so as you can imagine I am very happy about this!