My grandmom will always prepared a pot braised beef (Chinese style) because it was, and still is, my favorite. Esp in the cold winter time of Hong Kong, having a pot of warm and hom-y braised beef waiting for me. This was my kind of Christmas meal. .
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This year I didn't went back to Hong Kong but I brought back the recipe. In the past my grandmom cooked for me and now I prepared it for my friends. I twisted the recipe to suit the western palate. .
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A very simple recipe. (Chinese / Western)
1. 1kg of tough cuts - beef brisket or beef shank.
2. 500g of Tendons
3. 500g of Ox tails
4. 100g of Shallots / Onions
5. 5 Star Anises / Bay leaves
6. 50ml Chinese rice wine / Red wine
7. 4 tablespoons of hoisin sauce / 4 cans of tomato paste.
8. Water (fill till the meat was been covered)
9. A thumb size of rock sugar
10. Salt (season to taste)
11. 1 stick of Cinnamon (just because it was Christmas) .
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This recipe is so forgiving that it is impossible to fail. As long, you put the ingredients in this order - Meat, Veg, Spices, Wine, Sauce and Seasoning. Simmer with low heat for 6 hours. It will taste even better the next day. .
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* The xo tail and tendon gave the dish an extra layer beefy flavor and body to the sauce. ** The rock sugar helped to soften the meat and allowed the sauce to penetrate through. .
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Singapore don't have winter time but it is The comfort food after the rainy morning.