Curried Beef Brisket, Tendons and Daikon Radish

By Cooking with Alison (Visit website)

We love ordering braised beef brisket on rice or soup noodles from Cantonese (Chinese) restaurants and cafes. One of the variations that we like is the curried one. The best parts are the connective tissue and the tendons that get broken down and become soft and chewy. (See the plain, braised beef brisket and [...]

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