Sweet & Sour Beef Tendon With Steamed Buns

Technically classed as offal, beef tendon isn't a usual sight at the butcher, but you can find it in the frozen section of Asian supermarkets. Alternatively, crispy fried chicken or pork will work just as well in these fluffy Cantonese buns.
Serves 4
Total Time
5 Hours
500g of beef tendon, defrosted if frozen
1 litre of water
1 star anise
1 tbsp of cooking oil
6 garlic cloves, very finely chopped
1 tsp of very finely chopped fresh root ginger
150g of pineapple flesh, cut into bite-size chunks
For the sauce
3 tbsp of water
1 tbsp of gochujang
2 tbsp of tomato ketchup
2 tbsp of orange juice
1 tbsp of Worcestershire sauce
1 tbsp of light soy sauce
2 tbsp of sugar
To serve
1 packet of frozen mantou (steamed bread buns)
70g of peanuts, toasted and ground to a coarse powder
A large bunch of fresh coriander
1 serving of pickled mooli (recipe below)
For the pickled mooli
450g of mooli (daikon)
1 large red chilli (optional)
400ml of warm water
3 tbsp of rice vinegar
5 tbsp of white caster sugar
1 tbsp of fine salt
Step 1

Bring a large saucepan of water to the boil. Rinse the beef tendon and blanch in the boiling water for three minutes, then drain and rinse again.

Step 2

Return to the saucepan with one litre of water and the star anise and simmer on a gentle heat with the lid on for three to four hours until tender. Drain the tendon and leave to cool, then chop into largish bite-size chunks.

Step 3

While the tendon is cooling, mix all the sauce ingredients together. Heat the oil in a wok on a medium-high heat. Add the garlic and ginger and stir-fry for about 20 seconds until just aromatic. Add the pineapple and the sauce mixture, and stir to coat. Let the sauce simmer for about two minutes to allow the pineapple to become tender. Return the beef tendon to the pan and toss until it's well coated with the sauce. Leave on a low heat to keep warm.

Step 4

To make the pickled mooli, peel the mooli and slice into rounds half as thick as a pound coin, then slice in half. Place in a clean, sterilised jar or container. If using the chilli, break it in half and add this on top of the mooli. Mix the warm water with the vinegar, sugar and salt, and stir until everything is combined – the mixture should cover the pickles. Pour over the mooli in the jar. Add the lid and place in the fridge, it will last up to a month.

Recipe courtesy of Chinatown Kitchen: Delicious Dishes from Southeast Asian Ingredients by Lizzie Mabbott, photography by David Munns (Mitchell Beazley, £14.99)

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