Braised Beef Tendon (柱侯牛筋)

This braised beef tendon is a very common dish in Hong Kong.  You'll find it in any noodle store there.  I usually make a large batch of it and keep it in the freezer, then I'll have an easy meal whenever I feel like having it with noodle or even over rice.

Ingredients:

2 lbs           Beef Tendon
4-5 slices   Ginger
2-3             Green Onion
4 Tbsp        Chu Hou Paste (柱侯醬)
1 Tbsp        Oyster Sauce
2 Tbsp        Soy Sauce
2                 Bay Leaves

Method:

1. Boil the tendon with ginger and green onion for 5-10 minutes
2. Discard the water and rinse the tendon with cold water
3. Heat up the pot with oil, then add ginger
4. Bring the tendon back to the pot and add the chu house paste, oyster sauce, soy sauce and bay leaves
5. Add enough water to cover the tendon
6. Braise the tendon for 2 hours or until soft and tender

You can serve it with noodle or over rice.  Add your favorite vegetables and you'll have a simple and delicious lunch/dinner.

Enjoy!