Heat a pot/deep pan under medium heat and toast the herbs (cinnamon, star anise, bay leaves and orange peel) until fragrance
Add in oil and saute in spring onions, ginger, garlic until fragrant
Add in cubed beef and sear until the outer layer of the beef is cooked
If adding tendon, start cooking the tendon in separate pot of boiling water an hour half earlier as tendon takes longer to cook
Drained and add in together with the beef cubes at this stage
After searing, add in all the seasonings and stir fry together with the beef
Add in rice wine, water and bring it to boil
When boiled, lower the heat to medium low, cover with lid and allow it to simmer for 2 hours or until the beef and tendon (if using) soften
Stir and check occassionally to ensure that the beef is not sticking to the bottom of the pan
Add more water if required
Half an hour before the beef is ready (i
e
one and half hour into cooking add in the radish and carrot) and continue to simmer
The sauce should thicken when the beef if ready
If the sauce is too diluted, turn up the heat and allow the water to evaporate to the consistency and taste you preferred
Transfer to a serving dish and sprinkle with lots of chopped spring onions
Serve with rice or noodles
