Serves 6-8 people
1 kg beef brisket
500 g beef tendon
3 carrots (peeled and cut into large chunks)
2 pieces nam yu (red fermented beancurd)
2 tsp taucheo (fermented bean paste)
1 5-cm piece of ginger (cut into thick slices)
1 head of garlic (top cut off to expose cloves)
2 tsp light soy sauce
1 tsp dark soy sauce
20 g rock sugar
2 tbsp vegetable oil
500 ml water
salt (to taste)

Recipe Courtesy of
Sarah Huang Benjamin

Beef Brisket and Tendon Stew

This Hong Kong-style dish plays off the meatiness of beef brisket against soft, gelatinous slow-cooked beef tendon. Accented with traditional Cantonese ingredients like nam yu fermented beancurd, this comforting stew packs a punch of complex flavour.

Difficulty: Easy

Preparation: 20 min
Cook: 180 min
Clean up: 15 min

Steps: 2 steps
13 Ingredients

Difficulty: Easy
Steps: 2 steps
13 Ingredients

Preparation: 20 min
Cook: 180 min
Clean up: 15 min

Instructions

Prepare stew
- In a large, heavy-bottomed pot, warm the vegetable oil over a medium-high heat. Saute the ginger slices and head of garlic for 30 seconds.
- Add the beef brisket and tendon and sear until the brisket is golden-brown on the outside.
- Pour in the water, then add the Nam Yu (fermented beancurd), Taucheo (fermented soybean paste), light soy sauce, dark soy sauce and rock sugar.
- Bring the stew to a boil, then cover and simmer for 2 hours 30 minutes, adding more water if necessary.

Finish stew
- After 2 hours 30 minutes, add the carrot chunks and stir in. If the brisket is very soft, remove it from the stew and set aside while the rest of the ingredients finish cooking. Cook the stew for another 30 minutes.