Stewed Beef Brisket

Ingredients:

300 grams beef brisket
300 grams beef tendon (you can use all 600 grams brisket if you dislike the jelly-like tendon)

Get the butcher to cut these into bite pieces or your knife will not be sharp enough to cut through those sinewy meats.

1 bulb garlic, smashed and chopped
1 large piece ginger, slice
2 tablespoons of taucheo or fermented bean paste

Spices
1 small stick cinnamon
4 cloves
1 star anise
1 tiny piece of dried tangerine peel
1 tablespoon of white peppercorns

Sauce
2 tablespoons dark soya sauce
2 tablespoon light soya sauce
2 tablespoon Shao Xiang Chinese wine (optional)
1 cup water (or more)
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Method:

Heat a bit of oil and fry the garlic, ginger and taucheo till fragrant. Add the spices. Add meat and the sauce and water. Simmer for several hours. I used the pressure cooker so it takes about 45 minutes. However, this is best simmer in a slow cooker, overnight if you don’t have a pressure cooker. I think using normal gas fire, you may need at least 2-3 hours for the beef brisket to be tender.

Source:

http://www.malaysiabest.net/2009/04/06/recipe-stewed-beef-brisket-ngau-lam/