Yum Cha Style Beef Tendons

yum-cha-style-beef-tendons

I honestly don’t know how to make this but gave it a shot, with no recipe at all I will just base it on similar dished I tried. The last time I had this was in a Yum Cha place in North Shore which challenged me to make one at home. I love this dish but I can’t find any recipe of it online so I decided to share this for those of you who wanted to make it at home. It’s actually quite simple but it just takes a lot of patience.


Yum Cha Style Beef Tendons is a yum cha style dish where beef tendons are cooked until very tender, it is usually served with a semi sweet and savoury gravy in a bamboo steamer. This is what I cannot understand because tendons take quite a while to tenderize, I am not sure if dim sum restaurants steam it for so long but for my recipe I did not steamed it the whole process but braised it then steamed. I then did season it with soy sauce and oyster sauce with a bit of ginger and tons of garlic. The result is what I expected, delicious addictive tendons that is very tender.

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Yum Cha Style Beef Tendons
 
Prep time
Cook time
Total time
 
Serves: 6-7
Ingredients
  • 1 kg beef tendons, sliced
  • 6 cups water
  • 2 tbsp oyster sauce
  • 3 tbsp soy sauce
  • 2 tbsp Chinese cooking wine
  • 1 tsp sugar
  • ½ tsp ground white pepper
  • 1 tbsp finely minced ginger
  • 1 head garlic, minced
  • oil
Instructions
  1. In a wok add oil then sauté garlic in low heat until golden brown. Remove garlic then set it aside
  2. Turn up the heat to high then brown beef tendons on all sides
  3. Add all remaining ingredients then bring to a boil, cover then simmer in very low heat for 2½ hrs. Check liquid level regularly make sure it does not dry out. Water should be very thick at this stage, taste and season accordingly.
  4. Place tendons in a heat proof container then into a steamer, steam for 30 more minutes on high heat. Remove from heat then serve.

 

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3 Responses

  1. Gina says:

    This is similar to Taiwanese’s Beef Tendon with Spicy Garlic Sauce (Suan Bao Niu Jin) here in Northern Virginia but does have visible sauce left all sticking to the tendon which I have posted in 2013.—thechewinn-nova.com

  2. suituapui says:

    I love beef tendons but they’re very expensive now…ever since word went round that they are high on collagen, can stay young eating that. LOL!!!

  3. mjskitchen says:

    Happy New Year Raymund! Have never had beef tendons at a dim sum but wish I could find some. These look so goooood!

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