Sichuan-style beef tendon with steamed buns

Serves 6 Prep time 40 mins, cook 3 hrs 15 mins (plus cooling)

You usually find tendon slow-cooked and added to soups and noodle dishes, but here we've poached it until it's tender but still holding its form, then stir-fried it. This recipe is inspired by the Sichuan dish hui guo rou, or twice-cooked pork belly.

Bring beef and 2 litres cold water to the simmer in a large saucepan over medium heat, reduce heat to low and cook until beef is just tender (3-4 hours). Drain, refrigerate until cooled (1 hour), then thinly slice and set aside.

Heat oil in a wok over high heat, add garlic, ginger and chilli, stir-fry until fragrant and just tender (1-2 minutes), add beef, Sichuan pepper and chilli bean paste, stir to coat, add Shaoxing wine, soy and spring onion, season to taste, stir-fry until fragrant and combined (1-2 minutes). Serve hot, scattered with coriander and watercress, with thinly sliced cucumber and spring onion and steamed buns.