Braised Beef Brisket, Tendons and Daikon Radish (Chinese Restaurant Style)

COOKING WITH ALISON
15Ingredients
105Minutes
480Calories

Ingredients

US|METRIC
  • 1 1/2 pounds beef (boneless, belly, brisket, rinsed well under cool water, patted dry, and then cut into 1.5 x 1.5 inch cubes, Note: You want a fatty cut of beef. Pieces consisting of 50% of connective tissue and fat will be the most flavourful and tender. I usually get cuts of meat that consist of 30% fat to be healthier, but the leaner pieces will be a bit dry. Don’t substitute with leaner cuts of meat or the meat will be dry.)
  • 3/4 pound beef tendons
  • 1/2 daikon radish (a large, approx. 3 cups, peeled and sliced crosswise 1 inch thick, then cut into quarters, pieces should be at least 1 x 1 inch)
  • 1 slice ginger (cut into long thin strips)
  • 4 cloves garlic (minced)
  • Shaoxing wine
  • 1 tablespoon chee hou sauce (I prefer the brand Koon Chun)
  • 1 tablespoon dark soy sauce
  • 1 tablespoon soy sauce
  • 1 inch chinese rock sugar (x 1 inch sized piece of)
  • 1 star anise
  • 1 cinnamon stick (or a pinch of cinnamon)
  • 3 dashes white pepper
  • 2 tablespoons cornstarch
  • vegetable oil
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    NutritionView More

    480Calories
    Sodium26% DV630mg
    Fat48% DV31g
    Protein65% DV33g
    Carbs3% DV9g
    Fiber0% DV0g
    Calories480Calories from Fat280
    % DAILY VALUE
    Total Fat31g48%
    Saturated Fat11g55%
    Trans Fat2g
    Cholesterol115mg38%
    Sodium630mg26%
    Potassium550mg16%
    Protein33g65%
    Calories from Fat280
    % DAILY VALUE
    Total Carbohydrate9g3%
    Dietary Fiber0g0%
    Sugars1g2%
    Vitamin A0%
    Vitamin C2%
    Calcium4%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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