4) Roll-cut carrots and radishes, arrange pieces in bottom of a large earthenware pot. Add tendons, beef and liquor from saucepan. Simmer another hour. Keep warm on a low heat until ready to serve.
4. 大砂鍋內切滾刀塊的紅、白蘿蔔鋪底，將牛筋、牛腩和湯汁倒入，慢火再煨一小時即可，亦可在爐上一直小火燉著等上桌