A Step-by-Step Guide to Cleaning Beef Tendon

Beef tendon may seem like an unusual ingredient, but it’s a staple in many Asian cuisines. When cooked properly, tendon becomes meltingly tender with a richness that adds flavor to soups, stews and more. However, beef tendon does require special handling and cleaning before cooking Follow this complete guide to learn how to clean beef tendon to unlock its culinary potential

What is Beef Tendon?

First, let’s look at what exactly beef tendon is. Tendon connects muscle to bone in cattle. It’s an exceptionally tough, fibrous tissue that is loaded with collagen. This collagen is what transforms into luscious gelatin when the tendon is cooked slowly over an extended time.

While not commonly found in American groceries, tendon can easily be sourced from halal or Asian butchers. It’s inexpensive, nutritious and adds richness to dishes.

Benefits of Cooking with Beef Tendon

Adding beef tendon to your cooking repertoire provides the following bonuses

• Deep flavor – long cooking coaxes out beefy, savory notes. The natural gelatin gives stews and broths body.

• Added nutrition – tendon is high in protein, iron, magnesium and other minerals. The collagen provides a hefty dose of this vital protein.

• Budget buy – tendon costs just a few dollars per pound, much less than steak or other primal cuts. A little goes a long way toward making tasty meals.

• Meaty mouthfeel – the soft luscious texture of well-cooked tendon is satisfying. It’s like meat butter!

How to Clean and Prep Raw Beef Tendon

Beef tendon needs special handling before cooking to remove impurities and avoid unpleasant flavors. Here are the key steps:

1. Rinse Well

Rinse the tendon under cold water and scrub with your fingers or a vegetable brush. This removes any bone dust or debris on the exterior.

2. Blanch in Boiling Water

First, bring a small pot of water to a boil. Place the rinsed tendon in the boiling water and blanch for 2-3 minutes. This gets rid of impurities within the tendon.

3. Drain and Rinse

Remove the blanched tendon from the water and drain in a colander. Give it another thorough rinse under running water.

4. Trim Away Fat and Silverskin

Use a sharp knife to trim off any large chunks of fat or remaining silverskin. The tendon is now ready for your chosen cooking method.

Best Cooking Methods for Beef Tendon

Beef tendon requires slow, moist cooking to become tender. Here are good options:

• Braising – braise small pieces in broth or wine for 1-2 hours until fork-tender.

• Stewing – add tendon chunks to stews and simmer 2-3 hours.

• Slow cooker – cover tendon with water or broth. Cook on low 8-10 hours.

• Pressure cooking – cook large pieces up to 2 hours until soft enough to slice. Use natural release.

• Stovetop – gently simmer tendon covered in water for up to 3 hours, until desired texture.

Tips for Integrating Tendon Into Meals

Once you’ve cooked beef tendon until tender, there are ample ways to serve it:

• Slice braised tendon and add to noodle soups like pho or ramen.

• Shred or cube the tendon and toss with roasted vegetables.

• Fold finely diced tendon into ground meat for burgers or meatballs.

• Add cooked sliced tendon to stews and chilis for texture.

• Roast boiled tendon pieces until crispy to sprinkle on salads or rice bowls.

Handling Tips for Mature Beef Tendon

The age of the animal affects tenderness. Follow these tips for working with tendon from mature beef:

• Choose tendon from younger cattle when possible for more tenderness.

• Soak in water for 1 hour before cooking to soften fibers.

• Cook for extended times – up to 4 hours for stovetop or slow cooking methods.

• Slice thinly across the grain after cooking for a better mouthfeel.

• Marinate overnight in an acidic liquid like wine, vinegar or citrus to help break down toughness.

Storing Tendon Correctly

Raw tendon will last 2-3 days in the fridge. Follow these guidelines for best quality:

• Blot dry tendon before storing to remove excess moisture.

• Wrap tightly in plastic wrap or butcher paper.

• Place wrapped tendon in a container or zip top bag. Eliminate air pockets.

• Cook within 2 days for freshest flavor and texture.

• Freeze extra tendon up to 4 months if properly wrapped. Thaw overnight in fridge before using.

Enjoying the Nutritional Benefits

Beef tendon is a nutritional powerhouse. A 3oz serving provides:

• 60% of the RDI for protein – 16 grams per 3oz serving

• Half the daily need for iron and magnesium

• One-third of the recommended intake for phosphorus and zinc

• Abundant collagen – up to 6x more than regular cuts of beef

Combine tendon’s great nutrition with deep flavor and you have an amazing – yet affordable – ingredient to add variety to your cooking repertoire. Try today’s Asian-inspired tendon recipe to enjoy its benefits.

Sesame Orange Beef Tendon Stew

Ingredients:

• 1 lb beef tendon, cleaned and cut into 1-inch pieces

• 3 cups beef broth

• 1 orange, zested and juiced

• 3 TBSP soy sauce

• 2 TBSP honey

• 2 TBSP sesame oil

• 3 cloves garlic, minced

• 1 TBSP grated ginger

• 2 cups baby carrots

• 4 oz shiitake mushrooms, sliced

• 2 TBSP cornstarch + 2 Tbsp water

• Sesame seeds, green onions and chili oil for garnish

Instructions:

1. Combine the broth, tendon, orange zest, soy sauce, honey, sesame oil, garlic and ginger in slow cooker. Cook on low for 6-8 hours.

2. After cooking, remove tendon pieces with a slotted spoon and set aside.

3. Add carrots and mushrooms to the broth. Make a slurry by mixing cornstarch and water. Stir into broth to thicken.

4. Return tendon pieces to the thickened broth along with orange juice. Adjust seasoning.

5. Serve stew garnished with sesame seeds, green onions and a drizzle of chili oil.

Now that you know how to clean and cook beef tendon, you can start reaping its nutritional benefits while enjoying its rich, savory flavor. This tasty, budget-friendly ingredient is ideal for adding variety into any routine.