Mr Kam Tong loved his beef brisket clay pot. I fondly remember, he would bring out a big pot for supper and his team would tuck in after a long shift,

This casserole reminded him off his mother's cooking when he was growing up back in Hong Kong, where his sizable family would huddle around the table in their bike shop / home. As meat was a rare treat during post war era and all his siblings would savour every mouthful.

Each batch is slowly cooked over 4 hours to soften up the chopped chunks of beef brisket in a tasty sauce. During the final minutes of cooking the heat is increased to reduce the sauce, which intensifies the flavours. Mooli/Daikon radish and spring onions are added at this stage. The parsnip looking vegetable helps balance the flavours of the dish. Mooli has many health benefits, it is very low in calories and is very high in Vitamin C, potassium and phosphorus. Additionally, it contains several beneficial enzymes that help aid digestion. It is also rich in folate, a B vitamin.

Clay pots are used as they withstand high temperatures and retain heat and if the servers are quick enough the pots will still be boiling when it arrives. 

In memory of Kam Tong, we will donate £1 for every Beef Brisket Clay Pot sold in our restaurant to the MK Food Bank.

Please click here for more information about the local charity MK Food Bank