Saturday, 15 June 2013

JUICY STEWED BEEF BRISKET AND TENDON

[ I N  A S I A N  D I S H E S ]
    
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This Juicy Stewed Beef Brisket and Tendon is one of my boyfriend's favorite dishes as well as my own. 
Every time we go out to eat in Chinese restaurants, or Hong Kong cafes (da Pai dong) this is hands down
 the first dish he orders. However once I discovered how easy it was to make this dish, I started making 
it at home, and once I realized how much fat there was in the sauce I also knew that most restaurants won't 
bother using the skimming method which means every time we eat out, were eating so much more unnecessary 
animal fat. This is why cooking at home is so much better for our health! This dish uses the braising method, 
and stewed in flavorful sauce for hours, the meat is not only tender but the sauce is simply out of this world!!!  
The longer you leave it for, the stronger the flavour. Serve it with a bowl or rice, or noodles whether it bethick 
cut rice noodles or vermicelli. A nice tip for lazy cooks, make a large pot, then Tupperware small portions and 
put it in the freezer, so everytime you feel hungry for a quick lunch or dinner, just simmer 
it and serve with rice or noodles soup! 
An alternative method is turn into in a curry brisket, by adding curry powder and potatoes. 


IMPORTANT INGREDIENT:
CHU HOU PASTE is a sauce made from soybeans, and often includes sesame and garlic. 
It has a slightly sweet, star anise flavour. It can be found in the condiment and sauce aisle at 
Asian Grocery Stores. Try to go for Lee Kum Kee Brand!
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  [ I N G R E D I E N T S ]
SERVES 6
1 kg x beef brisket, cut into medium sized chunks
800g beef tendon, cut into medium sized chunks
2 tbsp Lee Kum Kee Chu Hou Paste
3 x cloves of garlic
1 x small piece of rock sugar (20g)
3 x slices of ginger
1 x white Raddish or Daikon (白蘿蔔)
1.5 L water
1 x green onion or scallion
2 tsp oyster sauce
2 tsp light soy sauce  
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  [ D I R E C T I O N S ]

1. Heat up a pot of boiling water, then blanch the beef brisket for around 5 min till it's cooked 
on the outside then take it out. Drain well. This process is to remove all the impurities in the meat.
2. In a saucepan pot, heat oil, fry ginger, garlic first for 5 mins, add chu hou sauce and 
cook for 5 min. 
 3. Add Beef Brisket and tendon and sauté, for 5 mins then transfer into big pot.
4.Add just enough water to cover the meat. Add the rock sugar 
(adding rock sugar will help to tenderize the meat and add more flavour).
5. Bring to boil, then simmer on medium heat for 30 mins.
6. Turn the heat off and let it cool down for 30 mins. Keep the lid on
7. Simmer again on medium heat for 30mins.
8. Turn the heat off and let it Cool down for another 30 mins. Keeping the lid on.
9. Simmer again for another 30mins. Put a chopstick in to feel whether the meat
 can cut through easily. This step is to check the tenderness of the meat.
10. Cool down for another 30 min. 
TIP: Beef brisket is really tough, it requires long cooking time. If you loose 
water along the simmering process feel free to top up with some boiling water.

11. Take out the meat.  Pour sauce in a measuring cup and put in the fridge to form 
a layer of fatty skin.


 
12. Once you see the layer of white fat has formed, take out of fridge and
 skim off all the fat. 
13. Pour sauce back into pot to cook, then add meat back in, along with white radish 
simmer for 30 mins or until soft. Stir in soy sauce, oyster sauce, cook to your
 preferred consistency.

14. SERVE with rice or noodles! 
    

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