📝 About This Recipe
A cornerstone of Cantonese 'Siu Mei' shops and traditional teahouses, this soul-warming stew features melt-in-your-mouth beef brisket and collagen-rich tendons. Slow-braised in a complex 'Chu Hou' paste base infused with star anise and aged tangerine peel, the dish delivers a deep umami flavor and a luxuriously thick, glossy sauce. It is a true labor of love that transforms humble cuts into a majestic centerpiece of Cantonese comfort food.
🥗 Ingredients
The Proteins
- 2 lbs Beef Brisket (cut into 1.5-inch chunks)
- 1 lb Beef Tendon (cleaned and left whole for initial boil)
Aromatics and Spices
- 3 inches Ginger (sliced into thick coins)
- 6 cloves Garlic (smashed)
- 3 large Shallots (halved)
- 3 whole Star Anise
- 1 piece Cinnamon Stick
- 1 piece Dried Tangerine Peel (Chenpi) (soaked until soft, white pith scraped off)
The Braising Liquid
- 4 tablespoons Chu Hou Paste (the essential Cantonese fermented soybean paste)
- 1.5 ounces Rock Sugar (provides a superior gloss compared to granulated sugar)
- 2 tablespoons Light Soy Sauce
- 1 tablespoon Dark Soy Sauce (for deep mahogany color)
- 1/4 cup Shaoxing Rice Wine
- 5-6 cups Beef Broth or Water (enough to fully submerge ingredients)
👨🍳 Instructions
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1
Blanch the beef: Place brisket and tendon in a large pot of cold water with 2 slices of ginger and a splash of rice wine. Bring to a boil for 8-10 minutes to remove impurities. Drain and rinse thoroughly under cold running water.
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2
Prepare the tendon: Since tendon takes longer to soften, boil the blanched tendon in fresh water for 45 minutes first. Drain and cut into 1-inch bite-sized pieces. Set aside.
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3
Sear the aromatics: Heat 2 tablespoons of oil in a heavy-bottomed Dutch oven or clay pot over medium heat. Sauté ginger, garlic, and shallots until fragrant and slightly browned.
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4
Bloom the paste: Add the Chu Hou paste to the pot. Stir-fry for 1 minute to release its oils and aroma, being careful not to burn it.
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5
Brown the beef: Increase heat to medium-high. Add the blanched brisket and tendon pieces. Toss well to coat every piece of meat in the savory paste.
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6
Deglaze: Pour in the Shaoxing rice wine around the edges of the pot, scraping up any browned bits from the bottom.
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7
Add liquids and spices: Add the light soy sauce, dark soy sauce, rock sugar, star anise, cinnamon, and the prepared tangerine peel. Pour in enough broth or water to cover the meat by at least 2 inches.
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8
Initial Braise: Bring the liquid to a rolling boil, then immediately reduce heat to the lowest setting. Cover with a tight-fitting lid.
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9
Slow Simmer: Simmer gently for 2 to 2.5 hours. Check every 45 minutes to ensure there is enough liquid and to give it a gentle stir.
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10
Test for tenderness: The brisket should be fork-tender and the tendon should be soft and gelatinous. If still tough, simmer for another 30 minutes.
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11
Reduce the sauce: Once the meat is tender, remove the lid. Increase heat slightly and simmer for 15 minutes to reduce the sauce until it is thick enough to coat a spoon.
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12
Final Touch: Taste the sauce. Adjust with a pinch of salt or more rock sugar if needed. Discard the large spice pieces before serving.
💡 Chef's Tips
Always use rock sugar instead of white sugar; it gives the sauce a distinct Cantonese 'shine' and a mellow sweetness. Do not skip the tangerine peel (Chenpi); it cuts through the richness of the beef fat and adds a subtle citrus complexity. If you have time, make this a day in advance. The flavors develop significantly overnight in the fridge, and the fat is easier to skim off. Use a heavy clay pot or Dutch oven for even heat distribution, which prevents the gelatinous tendon from sticking to the bottom. Ensure the tendon is cut into uniform pieces so they soften at the same rate as the brisket.
🍽️ Serving Suggestions
Serve over a bed of blanched wide rice noodles (Ho Fun) to soak up the glorious gravy. Accompany with a side of poached Gai Lan (Chinese Broccoli) with oyster sauce to provide a crunchy, fresh contrast. Pair with a pot of strong Pu-erh tea, which helps digest the rich fats of the brisket and tendon. Serve with a small dish of chili oil or fermented bean curd for those who enjoy an extra kick of heat or funk. Top with a generous handful of chopped scallions and fresh cilantro for a burst of color and freshness.