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Hong Kong people love curries. Our favorite by far is curry beef brisket and tendon over a plate of white rice or as a bowl of noodle soup. Tendon takes time to cook, but once you get them to the translucent, tender & soft, they offer the most incredible taste and flavor. This version is not a coconut-milk based curry. But you can add some when you serve to decorate as well as reduce the level of spice.

Ingredients
Direction

600g of beef brisket

400g of beef tendon

1 big radish

Some green onion & ginger

Some Chinese cooking wine

500ml of chicken broth

250ml of water

Curry paste [Hong Kong brand, see pictures - available at most asian grocery stores]

2 teaspoons of sugar

1 tablespoon of cornstarch, dissolved in some water (optional)

Coconut milk (optional)

** Get fresh beef brisket from the wet market, ask for “Harg Larm” 杭腩

Get fresh beef tendon, they are difficult to cut unless you have a super sharp knife so ask the butcher to cut for you into 4 inches long pieces **

Fresh Beef Brisket

Radish

Green Onion

Ginger

    Total cooking time is at least 3 hours so always plan ahead or double up the recipe to make one big pot. The curry can be stored in the fridge up to 2 weeks. Then can be frozen for up to 1 month.

     

    Cut the beef brisket into 3 inch wide pieces.

    Wash the radish and peel the skin off. Then cut the radish into 2 inches wide pieces.

     

    In a pot of water, add some green onion & ginger and bring to a boil. Add the beef brisket and let them cook for 5 minutes. Remove from water. Set aside.

    In the same pot, add some Chinese cooking wine and cook the tendon for 5 minutes. Run the tendon through water. Set aside.

     

    Now we prepare the soup base to cook brisket & tendon separately. We will need two pots. In one pot, use 200ml of chicken broth and 150ml of water. Add some green onion & ginger. Cook the tendon on medium heat for 1 hour. Keep cooking while we start the brisket.

     

    After the tendon cooks for an hour, we start the brisket. Use the 300ml of chicken broth and 100ml of water. Add some green onion & ginger. Cook the brisket on medium heat for 1 hour. After the hour is up, we add the radish. Cook for another 30 mins.

     

    Finally, we cook everything together for an additional hour with the curry paste mixed in. Add the sugar towards the end. To thicken the sauce, add cornstarch mix.

Technique Taste Difficulty

Ingredients

600g of beef brisket

400g of beef tendon

1 big radish

Some green onion & ginger

Some Chinese cooking wine

500ml of chicken broth

250ml of water

Curry paste [Hong Kong brand, see pictures - available at most asian grocery stores]

2 teaspoons of sugar

1 tablespoon of cornstarch, dissolved in some water (optional)

Coconut milk (optional)

** Get fresh beef brisket from the wet market, ask for “Harg Larm” 杭腩

Get fresh beef tendon, they are difficult to cut unless you have a super sharp knife so ask the butcher to cut for you into 4 inches long pieces **

Fresh Beef Brisket

Radish

Green Onion

Ginger

Direction

    Total cooking time is at least 3 hours so always plan ahead or double up the recipe to make one big pot. The curry can be stored in the fridge up to 2 weeks. Then can be frozen for up to 1 month.

     

    Cut the beef brisket into 3 inch wide pieces.

    Wash the radish and peel the skin off. Then cut the radish into 2 inches wide pieces.

     

    In a pot of water, add some green onion & ginger and bring to a boil. Add the beef brisket and let them cook for 5 minutes. Remove from water. Set aside.

    In the same pot, add some Chinese cooking wine and cook the tendon for 5 minutes. Run the tendon through water. Set aside.

     

    Now we prepare the soup base to cook brisket & tendon separately. We will need two pots. In one pot, use 200ml of chicken broth and 150ml of water. Add some green onion & ginger. Cook the tendon on medium heat for 1 hour. Keep cooking while we start the brisket.

     

    After the tendon cooks for an hour, we start the brisket. Use the 300ml of chicken broth and 100ml of water. Add some green onion & ginger. Cook the brisket on medium heat for 1 hour. After the hour is up, we add the radish. Cook for another 30 mins.

     

    Finally, we cook everything together for an additional hour with the curry paste mixed in. Add the sugar towards the end. To thicken the sauce, add cornstarch mix.

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  • Laiping

    428 days ago on 2013/11/25

    good

  • iokleong

    456 days ago on 2013/10/28

    yummy

  • ychau

    456 days ago on 2013/10/28

    yummy

  • Laiping

    462 days ago on 2013/10/22

    nice

  • iokleong

    468 days ago on 2013/10/16

    Good

  • candychow

    468 days ago on 2013/10/16

    good

  • keithyip

    468 days ago on 2013/10/16

    Like

  • Adachow

    468 days ago on 2013/10/16

    Goood

  • peggy chow

    468 days ago on 2013/10/16

    Good

  • applea

    621 days ago on 2013/05/16

    good

  • law

    625 days ago on 2013/05/12

    good

  • Cookie

    848 days ago on 2012/10/01

    Good

  • yee

    906 days ago on 2012/08/04

    good

  • ching

    923 days ago on 2012/07/18

    good

  • yipbearbear

    981 days ago on 2012/05/21

    sounds good.

  • DayDayCook

    987 days ago on 2012/05/15

    這個菜的做法簡單!!還可以用雞肉塊取代!! 一定要試!^_^

  • cynthia

    987 days ago on 2012/05/15

    這個好吃啊!

  • Verbena

    991 days ago on 2012/05/11

    like !

  • beerupapa

    1015 days ago on 2012/04/17

    IT IS ONE OF MY FAVOURITE DISH.