Braised Beef Tendon with White Radish and Chu Hou Paste

Ingredients

Instructions

1. 1

   If using raw beef tendon, pre-boil until very tender (this may take 2-3 hours) before cutting into 1-inch pieces.

2. 2

   Heat cooking oil in a large pot or claypot. Sauté ginger and garlic until fragrant.

3. 3

   Add Chu Hou paste and stir-fry for 1 minute until aromatic.

4. 4

   Add pre-cooked beef tendon and white radish. Stir to coat with the paste.

5. 5

   Pour in water or beef broth. Add oyster sauce, light soy sauce, dark soy sauce, sugar, star anise, and cinnamon stick. Bring to a boil.

6. 6

   Reduce heat to low, cover, and simmer for 60-90 minutes, or until radish is very tender and flavors are well-melded. Stir occasionally.

7. 7

   Remove star anise and cinnamon stick. Taste and adjust seasoning with salt and white pepper if needed. If desired, stir in cornstarch mixture to thicken the sauce. Serve hot.