Cherry & Dennis Helper Habitat
Chu Hou Braised Beef Tendon with Daikon
柱侯蘿蔔炆牛筋
Recipe overview
Chu Hou Braised Beef Tendon with Daikon is a practical home-style dish presented in twelve clear steps.
01
Ingredients
Ingredients
- 800 g beef tendon
- 600 g daikon
- 2 tbsp Chu Hou paste
- 4 slices ginger
- 2 cloves garlic
- 1 tbsp light soy sauce
- 15 g rock sugar
- 2 piece star anise
- 2 cup water
02
Tools
- knife
- cutting board
- mixing bowl
- measuring cup
- pot
- spatula
- ladle
- serving plate
03
Steps
Step 1
Cut the main ingredient
Cut the raw beef tendon into roughly 5 cm lengths and trim excess fat.
Step 2
Prepare supporting ingredients
Peel and cut the daikon into large chunks; prepare the 4 ginger slices and 2 crushed garlic cloves.
Step 3
Blanch to remove impurities
Blanch the beef tendon in boiling water for exactly 5 minutes so impurities rise.
Step 4
Drain well
Drain the tendon, rinse off all scum with warm water and drain again.
Step 5
Fry the aromatics
Dry-fry the ginger and garlic in a heavy pot over medium-low heat until aromatic.
Step 6
Fry the sauce
Add 2 tbsp Chu Hou paste and fry for exactly 1 minute until glossy and fragrant.
Step 7
Coat the main ingredient
Add the tendon, 1 tbsp light soy sauce, 15 g rock sugar and 2 star anise; toss to coat.
Step 8
Add water and boil
Pour in 2 cups water, bring to a boil, cover and braise over low heat for exactly 150 minutes.
Step 9
Braise gently
Pierce the tendon with a chopstick; it should be softening but still hold its shape, with a gentle simmer maintained.
Step 10
Add supporting ingredients
Add the daikon, cover and braise for exactly 30 more minutes.
Step 11
Reduce and season
Uncover and reduce over medium heat until the tendon is yielding, the daikon pierces easily and the sauce coats both.
Step 12
Plate and serve
Remove the star anise, plate the tendon and daikon with the sauce, and serve hot.
Common mistakes
- Do not skip the doneness check.
Tips
Measure every ingredient before starting.
