Monday, 26 September 2011

Braised beef brisket, tendon and omasum tripe

A very popular Cantonese dish in Hong Kong. I miss having beef brisket and tendon with flat noodles in soup. Braised beef brisket and tendon as a main dish is usually cooked with daikon (white radish), but I was too lazy to venture out to the market, and I think the dish is perfectly fine without it. One thing in my version that's quite different from the traditional dish is the use of beef omasum tripe - it's popular in Cantonese dim sum (among other cuisines) and I think it cooks well in this sauce - it absorbs so much flavour!

Chu Hou Sauce is essential in this dish. Though it's translated as 'soybean sauce', it is totally different from Korean doenjang or Japanese miso paste, among others. A quintessentially Hong Kong sauce, mine is actually made in Hong Kong - when so few things are made in Hong Kong now! It can be easily bought in Asian supermarkets. 

Serves 4 (as one of 2-3 dishes)

800g Beef tendon and brisket, cut into big cubes (tendon may be hard to cut, so you can just put in the whole piece)
400g Beef omasum tripe, cut into finger-long strips
One (iceberg) lettuce

Chu Hou Sauce 2 tbsp 
Garlic, about 2 cloves, minced
Ginger, a few slices
Star anise (optional; I did not use it)
Cane sugar / rock sugar 2 tbsp
Light soy sauce 2 tbsp
Oyster sauce 2 tbsp
Corn flour 2 tbsp
Salt, to taste

Blanch beef tripe, tendon and brisket separately in boiling water for 5 minutes. Drain and set aside. 
Blanching beef omasum tripe

Doesn't it look lovely? 

Fry up the garlic and ginger, add Chu Hou sauce. After about 2 minutes, add tripe, tendon and brisket. Stir-fry for a few minutes.
Add hot water to half-cover the beef. Cook for about 30 minutes with lid on. 
Add cane sugar / rock sugar and star anise. Cook for a further 30 minutes with lid on. 
Mix light soy sauce, oyster sauce, corn flour and 2 tbsp cold water. Stir into the wok. Cook for another 30 minutes with lid on. Add salt to taste. 
In a separate pot, boil some hot water and cook the lettuce for a few minutes, add some salt to taste. 
Drain and plate the lettuce, then pour the tripe, tendon and brisket and sauce on top. 
Serve with Thai jasmine rice. 


1 comment:

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