Beef Tendon Recipe

Rinse the beef tendon under cold running water. Trim any excess fat or connective tissue attached to the tendon if present. Pat dry with paper towels.

Bring a medium pot of water to a rapid boil (enough to fully submerge the tendon). Add the tendon and blanch for 5 minutes to remove surface impurities and blood.

Remove the tendon from the boiling water and immediately transfer to an ice bath or rinse under cold water. Discard the blanching water and rinse the pot.

Assemble aromatics

Return the cleaned tendon to the pot and add 6 cups fresh water. Add the quartered onion, smashed garlic, smashed ginger, bay leaves, and black peppercorns.

Bring the pot to a gentle boil over medium-high heat, then reduce heat to a very low simmer. Skim any foam that rises to the surface with a slotted spoon.

Partially cover the pot and simmer gently for 2 to 3 hours, depending on tendon thickness. Check after 90 minutes: the tendon should begin to soften but remain firm. Continue simmering until the tendon becomes tender and gelatinous when pierced with a fork. Total simmer time usually 2.5–3 hours for 1 lb tendon.

Taste the cooking liquid about 30 minutes before finishing and add 2 teaspoons salt (or to taste). Adjust simmering time if tendon is not yet tender.

When the tendon is tender, remove it from the pot and let cool slightly on a cutting board until safe to handle. Reserve 1/2 cup of the cooking liquid.

Slice the tendon crosswise into 1/4-inch to 1/2-inch thick pieces (thin slices show the gelatinous texture). If serving chilled as an appetizer, allow slices to cool completely and chill in the refrigerator; the tendon will firm up into a jelly-like texture.

In a small bowl, combine 2 tablespoons light soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and 1/2 cup reserved cooking liquid (warm) to create a finishing sauce. Taste and adjust salt or soy to preference. Add 1 teaspoon chili oil or chopped fresh chilies if desired.

Arrange tendon slices on a serving plate. Spoon the finishing sauce over the slices. Garnish with thinly sliced scallions, cilantro, and toasted sesame seeds. Serve warm or chilled alongside steamed rice or as part of a cold appetizer platter.