A Robot Chef Video Recipe // Asian Braised Beef Brisket, Tendons, and Oxtails


A couple of months ago, I posted a basic braised beef recipe. Over the weekend, I found a pack of frozen pack of beef tendons that I forgot about. The best way to cook tendon is to slow cook it until it gets soft and chewy. I thought about using the same basic braising recipe, but I wanted to add a good quantity of meat. I decided to braise not just the tendons, but also brisket and oxtails. As I was purchasing the meat at the supermarket, I thought about going a little more elaborate with the recipe, to add more depth to the flavor profile. For some reason, the thought of adding lime leaves and mushrooms to the braising liquid sounded really tasty.

I also wanted to change my recipe sharing strategy a bit.  All the recipes on the site are made of sequential pictures and steps, but I wanted to give  a bit more detail, so I decided to make my first video recipe.


  • 3.5lbs of oxtails
  • 1.5lbs of beef brisket
  • 1.5lbs of beef tendons
  • 1 whole garlic bulb, coarsely chopped
  • 4 inch knob of ginger, sliced
  • 4 tablespoons of raw cane sugar
  • 1 cup of dried diced shitaki mushrooms
  • 2 grams of lime leaves
  • 12 star anise pods
  • 4-5 cups of water
  • 4 tablespoons of hoisin sauce
  • 4 tablespoons of oyster sauce
  • 4 tablespoons of worcestershire sauce
  • 10 tablespoons of low sodium light soy sauce
  • 10 tablespoons of dark soy sauce
  • 1 daikon, about 12 inches in length, roughly chopped
  • 7 tablespoons of cornstarch mixed with 7 tablespoons of water

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