Beef Stew and Tendon

Recipe: 3.5 lbs beef stew -belly area, 3 lbs beef tendon - about 4, 4 small tomatoes diced, 6 largish stalks of green onion cut into 1 in pieces, 12 slices of ginger, 8 cloves garlic, 8 anise stars, 4 tblsp light soy sauce, 2 tblsp dark soy sauce, 4 tblsp chee/chou hou sauce, small piece of rock sugar, 1 tsp chili sauce
Heat pot of water until boiling and boil meat for one minute then rinse in cold water. Heat oil and cook ginger and garlic 2 minutes, add beef, tendon and all sauce and top off with water until just covering beef. Once boiling, put in 350-375 oven for 4-5 hours until everything is soft. Stir occasionally and check on water level. Adjust seasoning - may need a bit more soy sauce or spice.