With access to a crock pot or slow cooker on campus, I realize that I had just the right tools needed to execute this dish. It's actually not that difficult because you do not really have to check the pot, unless you're incredibly impatient. The beef brisket should turn out tender but not dry, and the tendons should be gelatinous and soft.
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| Beef brisket in clear broth for breakfast. A warm and hearty soup to start the day. |
Prep time: 30min
Cooking time: 8h
Ingredients:
1 slab of beef brisket (700g)
1 pack of beef tendon (500g)
1 daikon
1l of chicken broth
5 whole star anise
1 stick of Cassia cinnamon (the ones used in a Chinese braise)
1 thumb of old ginger
5 cloves of garlic
Steps:
1. Bring a pot of water to boil, lightly salt it. Put the whole slab of beef brisket in, along with the tendons, depending on how big your pot is. Boil for about 3min, drain and run the beef and tendons under cold water. Wash the ingredients properly to get rid of scum.
2. Clean up the pot, and put it on high heat. Add a lug of oil and fry the ginger, star anise, cinnamon and garlic till fragrant. Put the beef back into the pot to brown it. Add the tendons, and fill up with chicken stock. Make sure that the beef is fully covered in liquid. If it is not, add water. Note: If you are using a crock pot, you might want to do the frying in a frying pan, then transfer the ingredients to the pot.
3. Set the slow cooker on low, and let it sleep away for the next few hours while you busy yourself at work, or sleep the night away.
4. About an hour before the intended serving time, skin and slice the daikon into large chunks. Add all the daikon into the soup and let it sit for the hour, till ready to serve.
5. If you fancy, serve the soup with some blanched rice noodles, and some sliced beef.
6. Enjoy!
