Cantonese Beef Tendon & Brisket Stew with White Turnip - 蘿蔔燜牛筋、腩

Indulge Me

  • An authentic Cantonese stew which can normally be found and enjoyed at Hong Kong food stalls (dai pai dongs)

  • 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

  • A bowl of steamed rice (we recommend Jasmine rice)


  • Beef Brisket, Beef Tendon, Beef Tripe, White Radish, Star Anise, Pepper, Ginger, Garlic, Tangerine Peel, Cao Guo, Licorice, Bay Leaf, Rock Sugar, Chu Hou Sauce (Soy), Fermented Red Bean Curd Paste (Soy), Shaoxing Wine, Salt, Soy Sauce, E621, Chicken Powder, Oyster Sauce (Molluscs)


  • This product contains traces of: Molluscs, Soy

  • This product has been made in a kitchen that uses nut ingredients, eggs, and milk

  • This product is NOT Gluten Free

What size pouch should I choose?

  • This pouch only comes in one size and is best served for 2 persons