Beef Tendon
Discover the art of cooking beef tendon, transforming it from tough to tender with professional techniques for an extraordinary culinary experience packed with collagen-rich nutrition.
Ingredients
Main Ingredients
- 2 pounds fresh beef tendon Look for clean, pale ivory-colored pieces.
- 1 medium yellow onion, quartered
- 3 large carrots, roughly chopped
- 4 stalks celery, roughly chopped
- 6 cloves garlic, smashed
- 2 inches fresh ginger, sliced
- 3 pods star anise
- 1 stick cinnamon
- 2 tablespoons Sichuan peppercorns Substitute with black peppercorns if unavailable.
- 1/4 cup soy sauce Use tamari for gluten-free.
- 2 tablespoons rice wine or dry sherry
- 1 tablespoon brown sugar or honey Honey can substitute brown sugar.
- 1 teaspoon salt Plus more to taste.
- 6 cups beef broth or water
- 2 tablespoons vegetable oil For searing, optional.
- 2 scallions, thinly sliced For garnish.
- Fresh cilantro leaves For garnish.
- 1 tablespoon toasted sesame seeds For garnish.
Instructions
Preparation
- Thoroughly rinse the beef tendon under cold water. Trim away any visible fat or connective tissue and cut into 3-inch segments.
- Blanch the tendon pieces in boiling water for 5 minutes, then transfer to an ice bath to stop the cooking process.
Cooking Aromatics
- Heat a large pot or pressure cooker over medium-high heat. Add vegetable oil if using, then sauté onions, carrots, celery, garlic, and ginger until fragrant and lightly browned, about 4-5 minutes.
Adding Spices and Liquid
- To the aromatic base, add star anise, cinnamon stick, and Sichuan peppercorns. Toast briefly for 30 seconds.
- Pour in the beef broth or water, scraping the bottom of the pot. Add soy sauce, rice wine, brown sugar, and salt.
Cooking the Beef Tendon
- Add the blanched beef tendon pieces to the pressure cooker. Secure the lid and cook on high pressure for 90 minutes.
- For traditional stove top method, bring the liquid to a boil, reduce to a simmer, cover and cook for 3-4 hours.
Cooling and Slicing
- Remove the cooked tendon pieces and strain the cooking liquid, discarding the vegetables and spices.
- Refrigerate the tendon covered with strained liquid for at least 30 minutes.
Serving
- Slice cooled tendon into 1/4-inch thick pieces.
- Warm sliced tendon in reserved cooking liquid or prepare a quick sauce by reducing part of the liquid with soy sauce and honey.
- Garnish with sliced scallions, fresh cilantro, and toasted sesame seeds before serving.
Notes
Patience is key to successful tendon preparation. Be mindful of cooking times and proper seasoning.