Braised beef brisket and tendon is the number one comfort food in China. In the province of Guangdong, (Southern China) it ranks the same as Wonton in most noodle houses. Some noodle houses even advertise beef brisket as their specialty. It is always on my to do list every time when I travel to Hong Kong – finding a bowl of noodle with a perfect beef brisket and tendon!
- Use boneless beef short rib plate, (牛坑腩) just ask your butcher to remove the long bone
- It takes time, about three hours; it’ll taste even better when you eat it the next day
- Blanch the beef and tendon first before cutting them to cube
Beef short rib plate (boneless) 2 lbs 牛坑腩
Beef tendon 2 lbs
White radish 1x cut to small cubes
Ginger 1 big piece-cut to pieces
Garlic 6 cloves
Shallot x1 cut to pieces
Dark soy sauce 4 tablespoons
Light soy sauce 4 tablespoons
Rock sugar 50 gm
Oil 4 tablespoons
Cooking wine 4 tablespoons
Water 8 cups
Making the magic sauce:
Salted Red bean curb 3 tablespoons 南乳
Hoisin sauce 1 ½ tablespoons
Ground bean sauce 3 tablespoons
Oyster sauce 1 ½ tablespoons
Sugar 1 tablespoon
Garlic (minced) 1 tablespoon
Shallot (minced) 1 tablespoon
Ginger (minced) 1 tablespoon
Oil 2 tablespoons
Browning the beef and tendon:
- Blanch the brisket and tendon in a big pot of boiling water for ten minutes. Take beef out and go through a cold water bath immediately. Cut up brisket and tendon to small cubes.
- Heat oil in wok and put in ginger, garlic and shallot. Put in beef brisket and tendon cubes once you can smell the garlic and ginger smoking. Brown the brisket and tendon for five minutes and turn over often to avoid burning.
- Splash the cooking wine to the edge of the wok and let it evaporate. Keep turning the brisket so essence of the wine can mix in with the beef.
- Take everything out from the wok and separate the brisket and tendon. (Tendon takes an extra hour to cook)
Prepare the magic sauce:
- Heat wok to medium heat, put in two tablespoons of oil. Add minced garlic, ginger, and shallot to the wok and let it cook for a minute but avoid burning. Put in red bean curb sauce, hoisin sauce, ground bean sauce, oyster sauce and sugar. Mix well and let it simmer for two minutes so everything can blend in together.
Braising the tendon and the brisket:
- Place tendon in the wok with four cups of water, dark sauce, light soy sauce, oyster sauce and add rock sugar, stir well till it boils again. Turn heat down to medium low, cover it with a lid and let it simmer for an hour.
- Turn heat to high. Add beef brisket at the end of an hour. Mix well with the tendon and allow liquid to boil again. Cover with a lid and turn heat down to medium low and let it simmer for another hour.
- Add white radish at the end of the second hour, mix well. Cover it with the lid and allow simmer for another hour. If the brisket is not tender enough, you can cook it for another half an hour. Turn heat to high to reduce excess liquid if necessary.
- As an option, mix four teaspoons of cornstarch with four teaspoons of water to thicken the sauce. Add a few chopped scallions and cilantro on top before serving, dinner is served.
- You can serve with wonton noodle, fan rice noodle, ramen, or plain rice. It’ll be a happiest place in the house!