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Beef Cheeks and Tendon Claypot Rice

  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Chinese


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

Claypot Rice

  • 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
  • oil


Braised Beef and Tendons

  1. In a really hot wok add peanut oil then brown beef cheeks and tendons. Remove the beef cheeks then set aside.
  2. Add garlic and shallots, stir fry for a minute.
  3. Add all remaining ingredients bring to a boil, cover then simmer for 1 1/2 hrs. in low heat. Add water if necessary.
  4. Add beef cheeks back, cover then simmer for additional 1 1/2 hr.
  5. 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.

Claypot Rice

  1. Rinse rice in running cold water over a sieve until water is not starchy, drain well.
  2. Prepare four small claypots, place claypots over stove top, add a thin layer of oil below, let it smoke.
  3. 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.
  4. 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.
  5. 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.
  6. Before serving, place blanched bok choy on the side then drizzle some Braised Beef and Tendons sauce on top.