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"A bright and inviting photo of a perfectly cooked beef tendon dish, with a golden-brown crust and tender, chewy interior. Garnished with fresh herbs, the dish is served on a white plate with steamed vegetables and rice on the side. The background is clean and minimalistic, highlighting the simplicity and appeal of the beef tendon. The title 'Beef Tendon' is boldly displayed at the center, with a footer at the bottom reading 'dinedecisions.com'."

Beef Tendon: A Guide to this Nutritious Delicacy

Beef tendon is a simple yet versatile ingredient cherished in Asian cuisine. Known for its unique texture and rich collagen content, it is used in stews, soups, and modern fusion dishes. This guide explores its origins, nutritional value, preparation techniques, and diverse cooking applications.
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Prep Time 2 hours
Cook Time 4 hours
Total Time 6 hours
Course Appetizer, Main Course
Cuisine Chinese, fusion, korean
Servings 4
Calories 150 kcal

Equipment

  • - Sharp knife
  • - Cutting board
  • - Large pot or slow cooker
  • - Pressure cooker (optional)
  • Strainer

Ingredients
  

  • - 1 lb beef tendon
  • - Water for soaking
  • - 1 tbsp vinegar or lemon juice optional, for tenderizing
  • - 4 cups beef or bone broth
  • - 2 tbsp soy sauce optional
  • - 1 tbsp ginger sliced
  • - 2 cloves garlic crushed
  • - 1 tsp salt

Instructions
 

  • ### **Step 1: Cleaning and Prepping**
  • Rinse beef tendon thoroughly under cold running water.
  • Trim any excess fat or tough bits using a sharp knife.
  • Soak in cold water for 2-3 hours or overnight to remove impurities. Adding vinegar or lemon juice can help tenderize.
  • ### **Step 2: Cooking Methods**
  • **Option 1: Slow Braising (4-6 hours)**
  • Place the tendon in a pot with water and bring to a boil. Skim off impurities.
  • Drain and rinse, then add fresh broth, soy sauce, ginger, garlic, and salt.
  • Simmer on low heat for 4-6 hours until gelatinous and tender.
  • **Option 2: Pressure Cooking (45-60 minutes)**
  • Place tendon in a pressure cooker with broth, soy sauce, ginger, and garlic.
  • Cook on high pressure for 45-60 minutes, then release pressure naturally.
  • ### **Step 3: Serving Suggestions**
  • - Slice thinly and serve in Vietnamese pho.
  • - Add to Chinese beef noodle soup.
  • - Use as a topping for rice or porridge.
  • - Enjoy as a crispy snack by frying after braising.