BEEF TENDON
Tender beef tendon in a savory sauce, beautifully presented with fresh garnishes, captured in stunning detail for your next dinner inspiration.
Equipment
- Large stockpot or Dutch oven
- Sharp knife
- Cutting board
- Ladle
- Strainer
- Mixing bowls
- Pressure cooker optional for faster cooking
Ingredients
For the Beef Tendon:
- 500 g 1 lb beef tendon, cleaned
- 6 cups water for boiling
- 1 tablespoon vinegar to tenderize
For the Broth:
- 4 cups beef stock or water
- 1 medium onion peeled and halved
- 3 garlic cloves smashed
- 2- inch piece of ginger sliced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce optional
- 1 star anise pod
- 1 cinnamon stick
- Salt and pepper to taste
Optional Add-ins:
- 1 large carrot sliced
- 1 daikon radish sliced
- 2 cups baby bok choy
Instructions
Prepare the Beef Tendon:
- Rinse the beef tendon under cold water and pat it dry.
- In a large stockpot, bring 6 cups of water to a boil. Add the tendon and 1 tablespoon of vinegar.
- Parboil for 10 minutes, then remove the tendon, rinse it, and set aside. Discard the boiling water.
Prepare the Broth:
- In a clean stockpot, combine 4 cups of beef stock, onion, garlic, ginger, soy sauce, fish sauce (if using), star anise, and cinnamon. Bring to a gentle boil.
- Add the beef tendon to the broth.
Cook the Tendon:
- Cover and simmer the tendon on low heat for 2–3 hours until it becomes soft and gelatinous. Check periodically to ensure the broth doesn't dry out—add water if needed.
- If using a pressure cooker, cook for 45 minutes to 1 hour.
Add Vegetables:
- For added flavor and nutrition, stir in sliced carrots, daikon radish, or bok choy during the last 30 minutes of cooking.
Serve:
- Remove the beef tendon and slice it into bite-sized pieces. Serve hot with rice or noodles, ladling the rich broth over the top.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
- Flavor Boost: For deeper flavors, let the cooked broth sit overnight in the refrigerator before reheating and serving.
- Texture Check: Properly cooked beef tendon should be tender, slightly chewy, and gelatinous.