Beef sinew and daikon soup (presure cooker method) 清湯牛筋肉白萝

A brisket or tendon is normally paired with daikon instead of sinew. The sinew is actually a tough tissue in between the muscles. It is often sliced off and discarded when we cook the beef to prevent any chewiness. It is tough and chewy. However, with the right cooking method, it will turn springy and soft, with just the right resistance for a good chew, jut like a tendon would. I prefer to use sinew as it is often the cheapest as it is considered discards. This is just a way you can turn unused parts into something yummy.

When it comes to tough parts, cooking in slow heat for a long time is recommended to break the tissues. Methods used includes braising, stewing, slow-cooking or pressure-cooking. Today, I am using my pressure cooker as it reduces the cooking time tremendously and cooks the sinew to perfection. If you don't have one, just simmer it in a water for an hour or so, depending on the degree of tenderness you like.

Making soup is actually the easiest recipe. Having said that, the kung fu to making a good bowl of soup is to maintain a clear broth (I have seen many who butchered their soup by boiling it on high). This can only be achieved with constant slow-cooking. I normally like my sinews soft but with a bit of resistance. I do not like it too gelatinous. You can actually increase the cooking time if you favour it more tender.

Beef sinew and daikon soup 清湯牛筋肉白萝

Serves 4 persons

Ingredients

1.3 litre water
500g beef sinew, cut into 4 cm length and blanched
1kg daikon, chopped into 1.5 cm
1/2 chicken bone, blanched
1 cm ginger, sliced
4-5 cloves garlic, crushed
1 star anise (optional)
50g rock sugar
4 tsp salt or to taste


Cooking Instructions

1. Saute garlic, ginger, star anise in 1 tbsp of oil until fragrant.

2. Add in beef sinew and cook for 3 minutes. Add the rest of the items except daikon and cook on pressure cooker for 20 min KPT.

3. Manual release and add in the daikon. Cook for another 15 min KPT on auto release.

4. Remove residue and oil on top and serve. Garnish with some coriander leaves.

Note:
1. Soup can be used as a broth base for noodles as well.
2. For, normal cooking on the stove, put 1.6 litre water instead and put on slow simmer for 1 hour (depending on degree on tenderness).

Did not get enough of soup? Try out this Old Cucumber Soup as well.