Description
Beef tendons are a unique cut that offers both flavour and nutrition. Often overlooked, these tough connective tissues are a butcher's secret for creating rich, hearty dishes.
Key features:
• High in collagen, which becomes gelatin when cooked
• Excellent source of protein and amino acids
• Adds depth and body to soups, stews, and broths
• Requires long, slow cooking to become tender
Preparation tips:
• Rinse and clean tendons thoroughly before cooking
• Slow-cook for 4-6 hours or pressure cook for 30-40 minutes
• Can be sliced thinly and added to stir-fries once cooked
Culinary uses:
• Traditional in many Asian cuisines, particularly Chinese and Vietnamese
• Often used in pho and other noodle soups
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