Thyme Red-Braised Beef Tendon and Oxtail

Why people make this dish

Bro Niu likes to braise beef oxtail and tendon at home — the kind of slow-cooked, richly sauced dish that fills the kitchen with warmth and fragrance. When he spotted a fresh batch of thyme at the supermarket one day, he added it to the pot alongside shallots, garlic and a traditional master stock spice bag, and the result was outstanding. Served alongside noodles or pasta, it makes a memorable meal.

Thyme is one of those herbs that sits squarely in both Western cooking and traditional Chinese food therapy. It is warm and pungent in nature and is traditionally associated with warming the middle, dispersing cold, easing wind and pain, supporting circulation and immune function, and calming nervous discomfort. Research has begun exploring its antimicrobial and antioxidant properties, though findings are still developing.

Who it suits / who should be cautious

• Suitable for most adults and children; the dish is warming and nourishing for those who tend to feel cold
• Traditional food therapy considers this dish helpful for strengthening tendons and bones
• Use only around 6 g of fresh thyme per pot — do not significantly exceed this amount, as excessive thyme intake is traditionally considered to be hard on the liver

Why these ingredients (the food-therapy logic)

• Thyme (bai li xiang): Warm and pungent in flavour. In traditional Chinese food therapy, it is associated with warming the middle, dispersing cold, easing wind pain, supporting circulation and immunity, and activating mental alertness. Studies suggest antimicrobial and antioxidant activity, though more research is needed.
• Beef tendon (niu jin) and oxtail (niu wei): Rich in collagen, beef tendon and the gelatinous connective tissue around oxtail are classically used in Chinese food therapy to nourish and strengthen the tendons and sinews, and to support healthy bones and joints.
• Shallots and garlic: Aromatics that both enhance the flavour and add their own warming, circulation-supporting qualities.
• Master stock spice bag (lu shui liao): A pre-packaged blend of classic Chinese braising spices (star anise, cassia, cloves, etc.) that adds depth and warmth to the braise.

Ingredients (3–4 servings)

Ingredient	Amount	Notes
Frozen oxtail	450 g	Blanched to remove impurities
Fresh beef tendon	1 piece (approx. 400–500 g)	Blanched, then cut into chunks
Fresh thyme	6 g	Split — use 4 g for frying, 2 g at the end
Shallots, minced	5–6 bulbs
Ginger, minced	1 tablespoon
Garlic cloves	5
Chinese master stock spice bag	1 small bag	Tie herbs in a muslin/tea bag
Rock sugar	to taste
Soy sauce, oyster sauce, rice wine	to taste
Neutral cooking oil	for stir-frying

Method

1. Blanch the oxtail and beef tendon in boiling water to remove impurities. Cut the tendon into bite-sized chunks.
2. Rinse the thyme. Place the master stock spice bag into a muslin or tea bag.
3. Heat oil in a pot or wok over medium-high heat. Fry the minced shallots, ginger, garlic and about 4 g of thyme until fragrant.
4. Add the oxtail and tendon, the spice bag, a splash of rice wine, enough water to cover, and seasoning (soy sauce, oyster sauce, rock sugar).
5. Bring to the boil over high heat, then reduce to a medium-low simmer for about 1.5 hours, checking partway through that the tendon is becoming tender.
6. Once the tendon is soft and yielding, add the remaining thyme (~2 g) and increase the heat to reduce the sauce until glossy. Adjust seasoning and serve.

Bro Niu’s tips

If you do not have a master stock spice bag, you can use a ready-made braising sauce. Either way, the essential flavour comes from soy sauce, rock sugar and the aromatics — these give the dish its characteristic colour and richness. This dish warms the middle, dispels cold and supports the tendons and bones; it is suitable for adults and children alike. Serve over noodles or pasta for a complete meal.

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Published November 18, 2017 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.