Beef Tendon: Everything You Need to Know

Have you spotted beef tendon on a restaurant menu or in an Asian grocery store and wondered what it is and how to cook it? You’re not alone! This little-known cut of beef is a staple in many Asian cuisines but is less common in the US.

As a food enthusiast myself, I’m excited to share everything you need to know to make delicious dishes with this underrated ingredient.

What Exactly Is Beef Tendon?

Beef tendon is the tough, fibrous connective tissue that attaches muscle to bone. It’s composed mainly of collagen, giving it a unique gelatinous texture when cooked.

While it may not sound appetizing, trust me – when prepared properly, beef tendon becomes melt-in-your-mouth tender with a rich, beefy flavor. It’s a key ingredient in many comforting Asian soups and stews.

Some traditional dishes that showcase beef tendon include:

• Vietnamese Pho: rice noodle soup with a fragrant broth, meat, and tendons
• Japanese Gyusuji Nikomi: beef tendon stew seasoned with soy sauce, sake, and mirin
• Chinese Beef Brisket and Tendon Stew: a hearty dish with daikon radish and ginger

Where to Buy Beef Tendon

You likely won’t find beef tendon at a typical American supermarket, but it’s readily available at most Asian grocery stores. Head to the meat department and look for pale white, tough-looking pieces – that’s the tendon! It’s often sold in 1-2 pound packages at very affordable prices.

If you don’t have an Asian market nearby, try asking your local butcher shop. Many butchers are happy to special-order beef tendon for customers. You can also find it from some online meat delivery services.

How to Prepare Beef Tendon

The key to transforming tough, chewy tendon into succulent, flavorful morsels is a low and slow cooking method. But first, it’s important to clean the tendon thoroughly. Here’s how to do it:

1. Rinse the tendon well under cold running water.
2. Bring a large pot of water to a boil. Add the tendon and boil for 2-3 minutes. This helps remove impurities.
3. Drain and rinse the tendon again with cold water. Use a sharp knife to trim off any visible fat or silver skin.

Now you’re ready to cook! Here are three easy methods:

• Slow Cooker: Place the cleaned tendon in a slow cooker with enough water to cover. Cook on low for 8-10 hours until very tender.
• Stovetop: Place the tendon in a heavy pot with water to cover. Bring to a boil, then reduce heat and simmer, covered, for 6-8 hours. Check occasionally and remove any foam that rises to the top.
• Pressure Cooker: This is the fastest method. Place the tendon and 8 cups of water in an electric pressure cooker. Cook at high pressure for 30-40 minutes, then allow the pressure to release naturally.

Whichever method you choose, don’t throw out the cooking liquid! It will be infused with beefy flavor and collagen – perfect for use as a soup base or stock.

Serving Suggestions

Once cooked, you can enjoy beef tendon in many ways:

• Slice it thinly and add to noodle soups or rice porridge
• Dice it and use it as a garnish for stir-fried vegetables or fried rice
• Shred it and mix it into dumpling fillings or spring roll stuffings
• Enjoy it on its own, dipped in chili oil or soy sauce

Storage Tips

Cooked beef tendon can be stored in an airtight container in the fridge for 3-4 days. To freeze, wrap tightly in plastic and store in a freezer bag for up to 2 months. Defrost in the fridge overnight before reheating.

Uncooked tendon should be stored in the fridge and used within 3-4 days. Alternatively, wrap it well and freeze for up to 3 months. Defrost in the fridge before cleaning and cooking.

I hope this guide has inspired you to give beef tendon a try! It may seem intimidating at first, but with a little know-how, you’ll be cooking up delicious, gelatinous goodies in no time. Happy cooking!