Slow-braised beef tendon & beef shin in chu hou sauce (柱侯蘿蔔炆牛筋牛腱)

Early autumn is definitely in the atmosphere. There is a slight breeze when the wind blows and length of daylight is reducing for sure. It is again time for a change of our diet, and to opt for something more warming and comforting. 

I have decided to make one of my all-time favourite dishes this weekend: slow-braised beef tendon & beef shin in chu hou sauce. The combination of the tender beef shin, the nourishing texture of the tendons mixed with the flavoursome and versatile chu hou sauce is truly inviting. 

450g beef tendon

300g beef shin

300g mooli, thickly sliced 

200g chu hou sauce

4 tbsp of Shaoxing wine

500ml of boiling water

3 cloves of garlic, crushed 

1/2 tbsp of palm sugar

1 1/2 tbsp of dark soy sauce

1 1/2 tbsp of light soy sauce

2 piece of dried citric peel

1 star anise 

1. Boil a kettle full of water, blanch the beef tendon & shin and drained. 

2. Heat a tbsp of oil in casserole dish, add the garlic and cook for 1 minute. Add the chu hou sauce, both soy sauce and cook until the aroma is released. 

3. Pour in the water, bring the mixture to boil and add the dried citric peel, palm sugar & star anise.

4. Add the tendon & shin, cover and bring to boil then reduce to low heat and cook for 1 hour.

5. Add the mooli and cook for further 30 minutes or until tender. 

6. Serve with steamed rice and vegetables.

Note: It tastes even better the next day!