Braised Beef Tendon with White Radish and Chu Hou Paste 柱侯蘿蔔炆牛筋

Fork-tender beef tendon and tender white radish are slow-braised in a rich, aromatic Chu Hou paste sauce, creating a deeply flavorful and satisfying Cantonese classic.

Nutrition (per serving)

Ingredients

• 500g beef tendon
• 500g white radish (daikon)
• 3 slices ginger
• 2 cloves garlic
• 2tbsp cooking oil
• 3tbsp Chu Hou paste
• 1tbsp oyster sauce
• 1tbsp light soy sauce
• 1tsp dark soy sauce
• 1tsp sugar
• 500ml water or beef broth
• 2 pieces star anise
• 1 stick cinnamon stick
• 0 to taste salt
• 0 to taste white pepper
• 1tbsp cornstarch
• 2tbsp water (for cornstarch mixture)

Steps

1. If using raw beef tendon, pre-boil until very tender (this may take 2-3 hours) before cutting into 1-inch pieces.
2. Heat cooking oil in a large pot or claypot. Sauté ginger and garlic until fragrant.
3. Add Chu Hou paste and stir-fry for 1 minute until aromatic.
4. Add pre-cooked beef tendon and white radish. Stir to coat with the paste.
5. Pour in water or beef broth. Add oyster sauce, light soy sauce, dark soy sauce, sugar, star anise, and cinnamon stick. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 60-90 minutes, or until radish is very tender and flavors are well-melded. Stir occasionally.
7. Remove star anise and cinnamon stick. Taste and adjust seasoning with salt and white pepper if needed. If desired, stir in cornstarch mixture to thicken the sauce. Serve hot.

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