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.
- In a wok add oil then sauté garlic in low heat until golden brown. Remove garlic then set it aside
- Turn up the heat to high then brown beef tendons on all sides
- 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.
- Place tendons in a heat proof container then into a steamer, steam for 30 more minutes on high heat. Remove from heat then serve.