Brisket is a great, cheap cut of meat and it is a staple ingredient for slow cooked dishes. It is loved by many cuisines because it is an affordable and simple way to create tender and melt-in-your-mouth dishes. But what about beef tendon?
Beef tendon might not be to everyone’s taste, but it is very popular in some Asian cuisines. Alone, it does not taste of anything – it is probably quite unpleasant. But when it is seasoned with rich flavours, its soft and gelatinous texture help bring out the essence of everything it is cooked with.
From a beauty perspective, the reason why beef tendon dishes are so popular is because it is mostly composed of collagen.
Asian women are are obsessed with all things collagen as it helps to maintain the elasticity and softness of the skin as it ages due to the loss of collagen production in our bodies. You may notice this from Asian beauty brands as most of them sell collagen skin care products, as well as collagen drinks. It is not enough to just put that stuff on your skin, as beauty starts from within! In a large double-blind, placebo-controlled study published in early 2014, women took 2.5 g of a particular hydrolyzed collagen peptide once a day; after 8 weeks, researchers measured a 20% reduction in wrinkle depth around the women’s eyes. (Prevention.com) If you already love tendon, or want to explore the benefits it offers, then check out the recipe below!
Braised Beef Brisket and Tendon with Daikon in Beef Broth and Fresh Noodles
Serves 4. Total Time: 5.5 Hours (It’s worth it)
Ingredients: For the brisket, beef tendon and daikon part
500g Beef tendon
2 Star Anise
2 small or 1 big cinnamon stick
3 tablespoon Chu Hou sauce
3 tablespoon dark soy sauce
6 minced garlic cloves
2 x 1 inch piece of rock sugar
1 Daikon, peeled and sliced
2 tablespoon oil
A few big dashes of white pepper
2.5 cups of water
Note: If your beef tendon comes frozen, put it in the fridge to thaw over night so it saves cooking time.
1. Using a large pot, fill it up mid way and bring it to the boil.
2. When it is boiling, place both brisket and beef tendon in the pot. (Let it stay on high heat)
3. Take out the brisket after 10 minutes, wash it immediately with tap water.
4. Take out the tendon after 20 minutes, also wash it immediately with tap water. (This is a cleansing process so the meats are scum-free.)
5. Cut brisket and beef tendon to small cubes.
6. Heat up a pan with oil on high heat. Brown the brisket on all sides quickly.
1. Place all the ingredients in a slow cooker. Set to high and let it cook for 5 hours.
2. When it has been cooking for 4 hours, place the sliced daikon into the slow cooker. Do this quickly because it can take the slow cooker 20 minutes to regain the heat again.
Ingredients: For the noodle soup part
4 bunches of fresh egg noodles (Fresh ones soak up the flavours best, but normal ones are fine)
2 beef stock cubes
2 tablespoon Lo Shui sauce (This help emphasise the beef flavour, if you don’t have it, just salt is fine too)
Some chopped Coriander or Parsley or Spring Onions for garnish
8 bunches of pak choi
1.6 litres of water
1. Bring the pot of water to a boil.
Just before the water boils, crumble in the beef stock cubes, and add the lo shui sauce (or salt)
2. When it boils, stay on high heat and add in the noodles and pak choi. (Make sure to separate noodles with chopsticks because fresh egg noodles can taste doughy if they are stuck together. It is essential that these noodles are cooked on high heat as fast as possible to preserve the fresh and springy texture)
3. Transfer the noodles, pak choi and broth to 4 separate bowls. Spoon in the brisket, beef tendon and daikon from the slow cooker. Garnish with your choice of herb/ spring onion.