Ingredients for Zhu Hou Beef Brisket and Tendon:
Beef brisket 1000g, Beef tendon 500g, White radish 900g, Zhu Hou sauce 90g, Ginger (for boiling beef) 30g, Ginger 45g, Dried tangerine peel 2 pieces, Salt 10g, Sugar 15g, Dark soy sauce 30ml, Starch 5g, Beef brisket soup (or boiling water) 650ml, Cooking oil a little.
Steps for making Zhu Hou Beef Brisket and Tendon:
1. Peel the white radish and cut into large pieces; slice the ginger; soak the dried tangerine peel in water to soften, then remove the white pith and wash for later use.
2. Soak the beef brisket in water for 1 hour, then wash it clean.
3. Put the beef brisket and 30g of ginger slices into a pot, add just enough water to cover the meat.
4. Bring to a boil over high heat, then reduce the heat to low and simmer for 1.5 hours without a lid, with the water only gently rolling.
5. While the beef is cooking, you can prepare the tendons. Boil water in a pot, add the tendons and blanch for 2 minutes, then lift out and rinse with water.
6. Steam the tendons over medium heat for 1 hour, then rinse with water.
7. Add water to a pot, put in the tendons, bring to a boil over high heat, then reduce the heat to low and simmer for 1 hour.
8. Lift out, rinse with water, then cut into 4cm pieces and set aside.
9. Once the beef is cooked, lift out the beef, reserving the broth for later use.
10. Heat a pot, add the beef, and pan-fry over high heat until both sides are golden brown.
11. Cut the beef into approximately 3cm pieces and set aside.
12. Heat a pot with a little cooking oil, add 45g of ginger slices and Zhu Hou sauce, and stir-fry until fragrant.
13. Add 650ml of beef broth or boiling water, and season with salt, sugar, and dark soy sauce.
14. Add the radish and dried tangerine peel, and cook over medium heat until the radish is half-cooked.
15. Add the beef and tendons, and cook over medium heat for 35 minutes.
16. Mix the starch with a little water and thicken the beef stew.
17. Zhu Hou Beef Brisket and Tendon is ready.
18. Enjoy!
Cooking Tips for Zhu Hou Beef Brisket and Tendon:
1. Use minimal water when boiling beef brisket, just enough to cover the meat, to prevent the loss of meat juices and retain the original flavor.
2. Tendons are tough, so they require more time to process. To save time, you can pressure cook the tendons for 45 minutes after blanching, then cook with the beef.
3. Pan-frying the beef locks in the juices and enhances the aroma of the meat.
4. Dried tangerine peel is most effective for medicinal purposes when it is over 3 years old; it is recommended to use peel that is over 5 years old.
5. Serving size: 5-6 people.
There are tricks to making delicious dishes, and each of my recipes has its own little secret. You can search for ‘Guangdong Snack’ to directly view my recipes!
