Chinese Braised Beef Brisket with Daikon and Tendon

beef tendon

🥗Healthier: chicken feet

💰Cheaper: pork skin

Chicken feet provide a similar texture and collagen for a fraction of the cost.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos are often less expensive.

Clean the beef tendon, ensuring there's no residue.

Cut the beef tendon and brisket into 1 to 1.5-inch pieces.

Add cooking wine to the tendon and bring it to a boil; lower to a simmer for about 45 minutes.

Soak the beef in cold water for about 30 minutes to draw out impurities and blood.

Peel and cut the daikon into thick pieces.

Stir-fry aromatics including star anise, cardamom, bay leaves, ginger, green onion, orange peel, and cinnamon stick in a hot pot.

Sear the beef brisket in the pot to add flavor.

Add soy sauce, oyster sauce, dark soy sauce, and white pepper to the pot.

Add the tendon and enough water to cover the meat; bring to a boil.

Skim off any impurities that rise to the surface during the first hour of cooking.

Add rock sugar to the pot and cover; simmer for another hour and a half.

After an hour and a half, add the daikon to the pot and mix well.

If necessary, adjust the water level and seasonings to taste.

Let the dish simmer uncovered for about 20 minutes to thicken the sauce, or mix cornstarch with water and add it to the pot to tighten the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens