Ingredient and Portion
Stewed Beef brisket and tendons in Salty shrimp paste 蝦醬腩筋
Submit Recipe
beef tendons 250g
beef brisket 250g
water spinach (TUNG CHOY) 1kg, cut into shorter lengths
some cold water
oil 6tbsp
beef brisket 250g
water spinach (TUNG CHOY) 1kg, cut into shorter lengths
some cold water
oil 6tbsp
Seasoning
Seasonings:
preserved salty shrimp paste 1tbsp
sugar 3tsp
crushed garlic 2 pcs
shredded ginger 1/2tbsp
minced ginger 1/2 tbsp
shaoxing wine 2tbsp
pepper 2tsp
green onions 4 stalks, cut into lengths of 1 1/2 inch long.
For thickening:
Combine 1/2 tbsp water with 1 1/2 tsp cornstarch
preserved salty shrimp paste 1tbsp
sugar 3tsp
crushed garlic 2 pcs
shredded ginger 1/2tbsp
minced ginger 1/2 tbsp
shaoxing wine 2tbsp
pepper 2tsp
green onions 4 stalks, cut into lengths of 1 1/2 inch long.
For thickening:
Combine 1/2 tbsp water with 1 1/2 tsp cornstarch
Method
Wash beef brisket and tendons, blanch in boiling water for 5 minutes. Drain away excess water.
Heat 2 tbsp of oil in a clay pot, and fry green onions, ginger and garlic. Add in brisket and tendons, and pour in enough cold water. Cold water should be 1 inch above beef which is fully soaked in water. Turn to medium heat and let cook for 1 hour, then turn heat off and let beef remain in pot, covered, and let cool thouroughly.
When cooled, let rest for another 2 hours without removing the cover.
return to heat and let simmer for 1 1/2 hour, then remove from heat and let cool again. Uncover, and check if meat is tender. If meat is still tough, follow earlier steps and cook until tender.
Heat 2tbsp oil in wok, fry minced ginger, sugar and wine and fry water spinach and place on plate. Using the same wok, fry the shrimp paste with 2 tbsp oil and fry until fragrant.
Add in beef to shrimp paste, and add some pepper. Thicken sauce.
Place beef tendons and brisket on top of the vegetables.
Heat 2 tbsp of oil in a clay pot, and fry green onions, ginger and garlic. Add in brisket and tendons, and pour in enough cold water. Cold water should be 1 inch above beef which is fully soaked in water. Turn to medium heat and let cook for 1 hour, then turn heat off and let beef remain in pot, covered, and let cool thouroughly.
When cooled, let rest for another 2 hours without removing the cover.
return to heat and let simmer for 1 1/2 hour, then remove from heat and let cool again. Uncover, and check if meat is tender. If meat is still tough, follow earlier steps and cook until tender.
Heat 2tbsp oil in wok, fry minced ginger, sugar and wine and fry water spinach and place on plate. Using the same wok, fry the shrimp paste with 2 tbsp oil and fry until fragrant.
Add in beef to shrimp paste, and add some pepper. Thicken sauce.
Place beef tendons and brisket on top of the vegetables.
Tips
As cooking beef briskets require a lot of time, it is best to cook the beef for 1 1/2 hours the night before serving, and let covered overnight. Return to heat the next morning and briskets and tendons should be tender enough.
Recommend
MSSAMWONG
如果用中火煮1個鐘, 再煮1.5小時, 又吾可以開蓋, 煲入面有無水都唔知. 我試過煲燙中火, 個幾鐘, 無水仲出埋黑煙, 爭d爆炸, 超危險!!
2013-06-25
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