Beef Tendon Recipe
Discover the ultimate beef tendon recipe! Tender, flavorful, and rich in collagen, this dish is perfect for comfort food lovers and health enthusiasts alike.
Ingredients
Beef Tendon (1.5–2 lbs):
- The star of the show! Look for fresh or frozen tendon at your local butcher or Asian grocery store. Make sure it’s cleaned and trimmed for easy preparation.
Garlic (4–5 cloves, minced):
- Adds a robust aromatic base to enhance the dish’s flavor.
Ginger (1-inch piece, sliced):
- A must-have for balancing the richness of the tendon with a hint of warmth and spice.
Onion (1 large, chopped):
- Provides sweetness and depth to the braising liquid.
Soy Sauce (3 tbsp):
- The perfect salty and umami-packed seasoning to elevate the flavor.
Oyster Sauce (2 tbsp):
- Adds a touch of sweetness and enhances the dish’s savory notes.
Rice Wine (¼ cup):
- A traditional ingredient that tenderizes the tendon and adds subtle complexity.
Star Anise (2–3 pieces):
- Infuses the dish with a mild licorice-like flavor that pairs beautifully with the gelatinous texture.
Bay Leaves (2–3 leaves):
- Offers an earthy herbal undertone to round out the dish.
Beef or Chicken Stock (4 cups):
- The foundation of your braising liquid ensuring a rich and hearty flavor profile.
Brown Sugar (1 tbsp):
- Balances the savory components with a hint of sweetness.
Salt and Pepper (to taste):
- Simple but essential for fine-tuning the seasoning.
Instructions
Step 1: Prepare the Beef Tendon
- Clean the Tendon: Rinse the beef tendon thoroughly under cold water to remove any impurities. Use a sharp knife to trim away excess fat or connective tissue if needed.
- Parboil for Purity: Place the tendon in a pot of boiling water and let it simmer for 5–7 minutes. This step removes impurities and ensures a clean, clear braising liquid.
- Rinse and Drain: After parboiling, rinse the tendon under cold water and set it aside.
Step 2: Sauté Aromatics
- Heat Your Pan: In a large Dutch oven or deep pot, heat 2 tablespoons of oil over medium heat.
- Add Garlic, Ginger, and Onion: Sauté until fragrant, about 2–3 minutes. This forms the aromatic base of the dish.
- Incorporate Star Anise and Bay Leaves: Toss in the whole spices and toast briefly to release their oils and intensify their flavors.
Step 3: Create the Braising Liquid
- Deglaze the Pan: Pour in the rice wine, scraping the bottom of the pan to lift any browned bits. This adds depth to the dish.
- Combine Sauces: Stir in soy sauce, oyster sauce, and brown sugar. Let the mixture simmer for 1–2 minutes until slightly thickened.
- Add Stock: Pour in the beef or chicken stock, ensuring the liquid covers the tendon entirely.
Step 4: Cook the Tendon
- Add the Tendon to the Pot: Submerge the cleaned tendon in the braising liquid.
- Bring to a Boil: Increase the heat to high until the liquid boils, then reduce to a gentle simmer.
- Simmer Slowly: Cover and cook on low heat for 3–4 hours, checking occasionally to ensure the tendon remains submerged. Add more stock or water if needed.
Step 5: Check for Tenderness
- After 3 hours, test the tendon’s texture. It should be soft, gelatinous, and easily pierced with a fork. If it’s not tender enough, continue simmering for another 30–60 minutes.
- If you’re short on time, a pressure cooker can achieve similar results in about 45–60 minutes.
Step 6: Final Adjustments
- Season to Taste: Once the tendon is tender, taste the braising liquid. Adjust with salt, pepper, or a touch more soy sauce if needed.
- Optional Glaze: For a glossy finish, remove the tendon, reduce the liquid over high heat, and glaze the tendon with the thickened sauce.
Step 7: Serve and Enjoy
- Transfer the tendon and its rich sauce to a serving dish. Garnish with fresh herbs, a drizzle of sesame oil, or chili oil for added flair.
Notes
Nutrition Information (Per Serving)
- Calories: 280 kcal
- Protein: 25 g
- Fat: 10 g
- Saturated Fat: 3 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Sugars: 6 g
- Cholesterol: 60 mg
- Sodium: 800 mg
Recipe Categories
- Course: Main Course
- Cuisine: Asian-inspired, Fusion
- Diet: Gluten-Free, Low-Carb, High-Protein
- Method: Braising, Slow Cooking, Pressure Cooking
- Keyword: Beef Tendon Recipe, Collagen-Rich Dish, Braised Beef Tendon
- Skill Level: Intermediate