Cantonese Beef Tendon & Brisket Stew with White Turnip - 蘿蔔燜牛筋、腩
This dish is cooked for at least 6 hours to braise the beef brisket and coat the turnip with added flavour. The beef tendon and tripe provides both a chewy textures and unique taste combining the umami flavours of the Chu Hou sauce with the tenderness of the beef brisket
Perfect for any cold day at home when you are craving something meaty and filling, this dish is packed with flavours from soybeans and spices
Best Served With
This product has been made in a kitchen that uses nut ingredients, eggs, and milk
This product is NOT Gluten Free
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