Name: (Vancouver) MYST Asian Bistros Brisket & Tendon In Special Sauce Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 lbs beef brisket (trimmed, cut into 2–3 inch pieces); 1 lb beef tendon (cleaned, whole or halved); 10 cups water (for blanching and braising); 1 tbs coarse salt (for blanching); 2 tbs vegetable oil; 8 cloves garlic (smashed); 2 inch ginger (thick slices); 1 tsp ginger (thin julienne, for garnish, optional); 4 stalks scallions (white parts, smashed); 3 tbs low-sodium soy sauce; 1 tbs dark soy sauce; 2 tbs oyster sauce; 3 tbs Shaoxing wine (or dry sherry); 2 tbs brown sugar; 1 tsp fermented bean paste (doubanjiang) or miso (optional, for depth); 1 tsp Chinese five-spice powder; 2 whole star anise; 1 stick cinnamon stick (small); 1 tsp Sichuan peppercorns (lightly crushed); 1 tsp black pepper (freshly ground); 3 cups beef or chicken stock; 1 tsp sesame oil; 2 tsp cornstarch (slurry); 2 tbs cold water (for slurry); 1 tsp light soy or finishing soy (to taste); 1 tsp rice vinegar or black vinegar; 2 stalks scallions (thinly sliced, green parts); 2 tbsp cilantro (optional); 1 tsp chili oil (optional)

Method

Beef & Tendon

Blanch to remove impurities

Place brisket pieces and tendon in a large pot. Add water to cover (about 6–8 cups) and 1 tablespoon coarse salt. Bring to a rolling boil over high heat and boil for 8 minutes. Skim off any foam or scum that rises to the surface.

After 8 minutes, drain the meat and tendons in a colander and rinse under warm running water to remove remaining impurities. Set aside.

Aromatic Base

In a heavy-bottomed Dutch oven or large pot, heat 2 tablespoons vegetable oil over medium heat until shimmering.

Add the smashed garlic cloves, thick ginger slices, and smashed white parts of scallions. Sauté, stirring, until fragrant and lightly golden, about 2–3 minutes. Do not burn the garlic.

Special Sauce & Braise

To the aromatics, add Shaoxing wine and stir for 30 seconds to deglaze and burn off alcohol.

Add the drained brisket and tendon pieces back into the pot and stir to coat with aromatics.

Add low-sodium soy sauce, dark soy sauce, oyster sauce, brown sugar, fermented bean paste (if using), Chinese five-spice, star anise, cinnamon stick, crushed Sichuan peppercorns, and black pepper. Stir to combine and let the mixture come to a gentle simmer for 1–2 minutes so flavors start to marry.

Pour in 3 cups beef or chicken stock (enough to mostly cover the meat—add more water if necessary). Bring to a low simmer, then reduce heat to maintain a gentle barely-simmering braise. Partially cover the pot with a lid, leaving a small gap for steam to escape.

Braise gently for 2 to 2 1/2 hours, turning pieces once halfway through, until brisket is fork-tender and tendon is soft and gelatinous. Check liquid occasionally; maintain a gentle simmer and add a little hot water if level drops too much.

Finishing & Sauce Adjustment

When meat and tendon are tender, carefully remove pieces to a plate and tent with foil to keep warm. Remove and discard the star anise, cinnamon stick, and large ginger slices (or leave if desired).

Increase heat and reduce braising liquid slightly if it is very thin—simmer uncovered for 6–10 minutes until it concentrates. Taste and adjust seasoning with up to 1 teaspoon light soy (or finishing soy) and 1 teaspoon rice or black vinegar to balance salt and acidity.

Prepare a cornstarch slurry by whisking 2 teaspoons cornstarch with 2 tablespoons cold water until smooth. Whisk the slurry into the simmering sauce a little at a time until the sauce thickens enough to coat the back of a spoon (this should take 1–2 minutes). Turn off heat and whisk in 1 teaspoon sesame oil and optional 1 teaspoon chili oil.

Return the brisket and tendon to the pot and spoon sauce over them to re-warm for 1–2 minutes (do not vigorously boil).

Serve & Garnish

Transfer brisket and tendon to a serving platter or shallow bowl. Spoon plenty of the special sauce over the pieces.

Garnish with thinly sliced scallion greens, a little julienned ginger if desired, and cilantro. Serve with steamed rice or buns.