Chinese Braised Beef Brisket with Daikon and Tendon

Chinese Braised Beef with Daikon and Tendon Recipe

Prep Time = 45 min
Cook Time = 2 hours

INGEDRIENTS:
- Beef Brisket or Chuck Roast
- Beef Tendon
- Daikon Radish

Aromatics:
- Star Anise
- Cardamom
- Bay Leaves
- Cloves
- Garlic
- Ginger
- Green Onion
- Dried Mandarin Peel
- Cinnamon Sticks

Braising Liquid:
- Light Soy Sauce
- Oyster Sauce
- Hoisin Sauce
- Dark Soy Sauce
- Shaoxing Cooking Wine
- White Pepper
- Rock Sugar

STEPS:
1) Rinse the tendon.
2) Roughly chop some ginger and green onion.
3) Boil the tendon for 45 minutes. Add a bit of Shaoxing cooking wine to aid in the process.
4) Peel and cut the daikon into 1 to 1.5 inch wide pieces.
5) Cut your beef brisket or chuck roast into 1 to 1.5 inch cubes.
6) Soak the beef for 30 minutes to draw out the blood and impurities. You can also boil it for 15 minutes.
6) After 45 min, drain and rinse the tendon in cold water.
7) Heat a stock pot. Add a bit of oil.
8) Char aromatics: star anise, cardamom, bay leaves, cloves, garlic, ginger, green onion, dried mandarin peel and cinnamon sticks.
9) Sear the beef.
10) Add the braising liquid base seasonings: light soy sauce, oyster sauce, hoisin sauce, dark soy sauce, Shaoxing cooking wine and white pepper. Mix thoroughly.
11) Add the tendon. Mix thoroughly.
12) Top off the meat with water to complete the braising liquid.
13) Bring the pot to a boil.
14) Remove any impurities that surface.
15) Bring it down to a simmer and add rock sugar. Cover and simmer for 1 to 1.5 hours.
* Periodically check on the beef. You don’t want the beef to be too tender as the daikon will be added later subjecting the beef to more cooking time.
16) After 1 to 1.5 hours, add the daikon and simmer for additional 30 min to 1 hour until the daikon is soft.
17) After 30 min to 1 hour, add a cornstarch slurry (equal parts cornstarch and water) to thicken the stew.
18) Enjoy with some freshly steamed rice! Please like, comment, share and subscribe if you’d like! Thank you for watching!
* Fun fact: In restaurants, this dish is usually cooked and served in a beef clay pot!

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