Chinese beef brisket and tendon stew
I adjusted this classic recipe for the slow cooker
Ingredients:
2 lbs beef finger meat
2 lbs beef tendon
1 lbs large daikon
20 g sliced ginger
6 garlic cloves (crushed)
1 shallot (chopped)
3 stalks green onions (chopped, with whites and greens separated)
1 cup unsalted chicken stock
1 tbsp shaoxing wine
5 tbsp chu hou paste
2 tbsp regular soy sauce
2 tbsp dark soy sauce
2 tbsp oyster sauce
1/2 piece of star anise
2 tsp rock sugar
1 tbsp canola oil
The recipe:
1. Boil the beef tendon in water to clean, the cut carefully into pieces of desired size.
2. Cut the beef finger meat into the desired size, remembering they will shrink with cooking.
3. Preheat the slow cooker on high, brown the beef in canola oil, then remove.
4. Next sauté the ginger, garlic, shallots, and green onion whites until fragrant.
5. Deglaze the pot with shaoxing wine, then add the beef and tendons.
6. Add chicken stock, chu hou paste, soy sauce, dark soy sauce, oyster sauce, star anise, and rock sugar.
7. Bring the mixture to boil, then set to “HIGH” for approximately 5 hours. Start checking softness of tendons around 4 hour mark.
8. Add daikon and green onion greens for the last 30 minutes.
9. Completed stew can be frozen into single portions until ready to eat.
10. When ready to eat, combine one portion of stew with extra water and chu hou paste and bring to boil to make soup.
11. Cook knife cut noodles and add to broth, topping with fresh green onions.
Enjoy!