Beef Cheeks and Tendon Claypot Rice is a Chinese dish of fork tender sweet savoury beef cheeks, melt in your mouth tendons finished off on top of a rice cooked on a claypot.
Braised Beef and Tendon
- 500 g beef tendons, cubed
- 500 g beef cheeks, cubed
- 5 cups beef stock
- 1/3 cup soy sauce
- 1/4 cup rice wine
- 2 tbsp oyster sauce
- 1 1/2 tbsp brown sugar
- 1 pc star anise
- 1/2 tsp ground white pepper
- 6 slices of ginger
- 6 cloves garlic, minced
- 2 small shallots, chopped
- fish sauce
- 1 tbsp sesame oil
- peanut oil
- 4 cups rice
- 2 cups water
- 2 cups water used for rehydrating mushrooms
- 4 pcs rehydrated dried shiitake mushroom
- 2 stalks spring onion, chopped
- blanched bok choy, to serve
Braised Beef and Tendons
- In a really hot wok add peanut oil then brown beef cheeks and tendons. Remove the beef cheeks then set aside.
- Add garlic and shallots, stir fry for a minute.
- Add all remaining ingredients bring to a boil, cover then simmer for 1 1/2 hrs. in low heat. Add water if necessary.
- Add beef cheeks back, cover then simmer for additional 1 1/2 hr.
- At this stage the liquid should be thick in consistency, if not simmer in high heat until liquid is reduced. Turn heat off then set it aside.
- Rinse rice in running cold water over a sieve until water is not starchy, drain well.
- Prepare four small claypots, place claypots over stove top, add a thin layer of oil below, let it smoke.
- Divide Claypot Rice ingredients in 6 equal portions then place the drained rice, pour water and mushroom water on each claypot, cover and let it boil, once boiling lower the heat and simmer for 5 minutes.
- Place a good amount of Braised Beef and Tendons without the sauce on top of each claypot, then continue to cook in low heat for 15 minutes.
- When rice is ready, turn the heat off, do not open the top so heat will not escape, leave it to cook with the residual heat for 10 more minutes.
- Before serving, place blanched bok choy on the side then drizzle some Braised Beef and Tendons sauce on top.