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.
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 2 1/2 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.
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
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!!!
Happy New Year Raymund! Have never had beef tendons at a dim sum but wish I could find some. These look so goooood!
Was sceptical at first with the minimal amount of ingredients required for this recipe. Taste wise it is hitting it right on the nail compared to what you get at yum Cha restaurants.
I’ve double this recipe for 2KG of tendon. How ever still required extra seasoning so I have added half of what I’ve originally have put.
I needed a cartouche while cooking and an extra hour and 30 minutes. At this point the tendons are very tender. I’ll also recommend reducing the sauce down as you are left with quite a bit and drizzle the sauce on the tendons for the steaming step.