Tuesday, November 20, 2012

Beef brisket and tendon stew

Sweat: 5%
Sweet: 95%

A hearty stew is not only an essential dish for Europeans, but also for Asians. I absolutely adore a home-cooked stew on a cold winter day. The key to this succulent beef brisket and tendon stew is the chu hou paste/sauce (see photo below), which can easily be bought in any Chinese supermarkets. One good thing about making this stew is that you no longer need to get everyone to come to the dining table because the wonderful aroma does its magic. In my case, for instance, it is always the smell that brings my brother to the table whenever I make this stew. 
Although I love both the brisket and tendon, nothing beats the braised daikon that has already sucked up the juice during the hours of cooking. YUM!  

*A quick tip* When making a stew, try to make it a day in advance because it is one of those taste-better-the-next-day-foods. This beef brisket stew is no exception. I will be posting the unbeatable (and my all time favourite) oxtail  in red wine stew soon. Come back and check it out if you like oxtail. 


750g Beef brisket and tendon 
1 Ginger (small piece)
3-4 tbsp Chu hou paste
1 Rock sugar (small piece)
3 Star anise
Daikon (as much/little as you like)
Dark soy sauce
Spring onions 


1. Blanch beef brisket and tendon in boiling water, drain and dry. Cut into chunks. Set aside.
2. Heat oil in a pan. Stir in ginger and chu hou sauce. Add brisket and tendon chunks. Stir fry for two minutes. Pour water in and bring to a boil. Add star anise and rock sugar. Continue to simmer.
3. Peel and cut daikon into chunks. Add them into the stew. Add more water if needed. Cook until everything becomes tendered. Add one to two tablespoon of dark soy sauce into the stew to make a darker colour. Garnish with spring onions and serve.

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