Curried Beef Tendon with Potatoes (Dim Sum Style)
Curried Beef Tendon with Potatoes (Dim Sum Style)
Ingredients
For the Beef Tendon Preparation
- 2 pounds beef tendon, cleaned
- 3 slices ginger
- 2 green onions, cut into 2-inch pieces
- 2 tablespoons Shaoxing wine
For the Curry Sauce
- 2 tablespoons vegetable oil
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1/2 yellow onion, small, diced
- 2 tablespoons curry powder
- 1/2 teaspoon turmeric powder
- 2 star anise
- 1 cinnamon stick, 2-inch piece
- 1/2 cup coconut milk, full-fat
- 2 cups chicken broth
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt, or to taste
- 1 pound potatoes, peeled and cut into 1 1/2-inch chunks
- 1 tablespoon cornstarch slurry, 1 tablespoon cornstarch mixed with 2 tablespoons water
For Garnish (Optional)
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Prepare the beef tendon: Place the cleaned beef tendon in a large pot. Add enough cold water to cover by at least 2 inches. Add the 3 slices of ginger, 2-inch pieces of green onions, and Shaoxing wine. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 3-4 hours, or until the tendon is very tender when pierced with a fork. Alternatively, use a pressure cooker for 45-60 minutes.
⏱️ 240 min
- 2
Once tender, remove the beef tendon from the pot and let it cool completely. Discard the cooking liquid and aromatics. Once cool, cut the tendon into 1-inch bite-sized pieces.
⏱️ 30 min
- 3
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the minced ginger, minced garlic, and diced yellow onion. Sauté for 3-5 minutes until the onion is softened and translucent.
⏱️ 5 min
- 4
Stir in the curry powder and turmeric powder. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min
- 5
Add the star anise and cinnamon stick to the pot. Pour in the coconut milk, chicken broth, light soy sauce, oyster sauce, and granulated sugar. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 6
Add the cut beef tendon and potatoes to the simmering curry sauce. Stir to combine. Bring back to a simmer, then reduce heat to low, cover, and cook for 45-60 minutes, or until the potatoes are tender and the sauce has thickened slightly. Stir occasionally to prevent sticking.
⏱️ 60 min
- 7
Taste and adjust seasoning with salt as needed. If the sauce is not thick enough, stir in the cornstarch slurry and cook for another 1-2 minutes until the desired consistency is reached.
⏱️ 2 min
- 8
Remove the star anise and cinnamon stick before serving. Garnish with fresh cilantro, if desired. Serve hot with steamed rice or noodles.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Curried Beef Tendon with Potatoes (Dim Sum Style)
For the Beef Tendon Preparation
- 2 pounds beef tendon, cleaned
- 3 slices ginger
- 2 green onions, cut into 2-inch pieces
- 2 tablespoons Shaoxing wine
For the Curry Sauce
- 2 tablespoons vegetable oil
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1/2 yellow onion, small, diced
- 2 tablespoons curry powder
- 1/2 teaspoon turmeric powder
- 2 star anise
- 1 cinnamon stick, 2-inch piece
- 1/2 cup coconut milk, full-fat
- 2 cups chicken broth
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt, or to taste
- 1 pound potatoes, peeled and cut into 1 1/2-inch chunks
- 1 tablespoon cornstarch slurry, 1 tablespoon cornstarch mixed with 2 tablespoons water
For Garnish (Optional)
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Prepare the beef tendon: Place the cleaned beef tendon in a large pot. Add enough cold water to cover by at least 2 inches. Add the 3 slices of ginger, 2-inch pieces of green onions, and Shaoxing wine. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 3-4 hours, or until the tendon is very tender when pierced with a fork. Alternatively, use a pressure cooker for 45-60 minutes.
⏱️ 240 min - 2
Once tender, remove the beef tendon from the pot and let it cool completely. Discard the cooking liquid and aromatics. Once cool, cut the tendon into 1-inch bite-sized pieces.
⏱️ 30 min - 3
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the minced ginger, minced garlic, and diced yellow onion. Sauté for 3-5 minutes until the onion is softened and translucent.
⏱️ 5 min - 4
Stir in the curry powder and turmeric powder. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min - 5
Add the star anise and cinnamon stick to the pot. Pour in the coconut milk, chicken broth, light soy sauce, oyster sauce, and granulated sugar. Bring the mixture to a gentle simmer.
⏱️ 5 min - 6
Add the cut beef tendon and potatoes to the simmering curry sauce. Stir to combine. Bring back to a simmer, then reduce heat to low, cover, and cook for 45-60 minutes, or until the potatoes are tender and the sauce has thickened slightly. Stir occasionally to prevent sticking.
⏱️ 60 min - 7
Taste and adjust seasoning with salt as needed. If the sauce is not thick enough, stir in the cornstarch slurry and cook for another 1-2 minutes until the desired consistency is reached.
⏱️ 2 min - 8
Remove the star anise and cinnamon stick before serving. Garnish with fresh cilantro, if desired. Serve hot with steamed rice or noodles.
⏱️ 2 min