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Braised Beef Brisket, Tendons and Daikon Radish (Chinese Restaurant Style)


By Cooking with Alison (Visit website)



We love ordering braised beef brisket (nguw lam / ngow lam) from Cantonese (Chinese) restaurants and cafes.  It is served over rice or noodles in soup.  The best parts are the connective tissue and the tendons that get broken down and become soft and chewy.    Although it’s very easy to make, I had failed [...]


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