How to Cook Beef Tendon for Pho to Perfection

Pho is a popular Vietnamese noodle soup that has taken the world by storm. One of the key ingredients in pho is beef tendon, which provides a unique texture and tons of flavor. However, cooking beef tendon properly is essential to achieving that melt-in-your-mouth texture that makes pho so craveworthy. In this article, I’ll explain exactly how to cook beef tendon for pho so you can make restaurant-quality pho at home.

Beef tendon is a tough, sinewy connective tissue that attaches muscles to bones in cattle. It’s loaded with collagen the protein that breaks down into gelatin when cooked slowly over low heat. The gelatin is what gives the tendon its characteristic melt-in-your-mouth texture.

Raw tendon is practically inedible due to its tough, chewy texture. But after prolonged cooking, it transforms completely. The end result is soft, luscious, and full of rich beefy flavor. This makes it an essential ingredient in many Asian soups and stews, like pho, beef noodle soup, and Taiwanese beef noodle soup.

When buying beef tendon for pho look for pieces labeled “tendon” or “tendinous tissue” at Asian grocery stores or butcher shops. Choose tendons that are whitish in color without excessive blood or fat. Rinse them well before cooking.

The Science Behind Cooking Beef Tendon

To understand how to cook beef tendon perfectly, it helps to understand what’s happening on a molecular level during cooking.

Tendon is composed mainly of collagen, a tough, fibrous protein. When heated in liquid over low heat, the collagen gradually breaks down into gelatin, which provides tendon’s signature texture.

This process requires prolonged cooking—at least 1-2 hours. Apply too much heat and the collagen will contract and toughen instead of turning to gelatin. The ideal temperature range is 160°F to 180°F (71°C to 82°C).

Slow cookers, pressure cookers, and gentle simmering are ideal cooking methods. They provide moist heat at the right temperature to melt the collagen into luscious gelatin.

Choosing the Right Cooking Method

You can use a slow cooker, pressure cooker, or stove top to cook beef tendon for pho. Each method has its pros and cons.

Slow Cooker

A slow cooker is hands-down the easiest way to cook tendon. Just throw in the ingredients and let it slowly work its magic. Cook on low setting for 6-10 hours. The long cooking time guarantees super tender tendon.

Pros: Completely hands-off, perfect tenderness, concentrated flavor

Cons: Requires planning in advance, broth can’t be reduced after cooking

Pressure Cooker

With a pressure cooker like the Instant Pot, tender beef tendon pho is ready in just 1-2 hours. The pressurized environment helps break down collagen faster.

Pros: Much faster cooking time, concentrated flavor and gelatin

Cons: Requires releasing pressure safely, broth can’t be reduced after cooking

Stovetop

Simmering the tendon on the stove allows you to monitor the broth and reduce it to intensify flavors. But it requires careful watching.

Pros: Ability to reduce broth, full control over cooking

Cons: Requires monitoring and frequent topping off of water

Tips for Cooking Beef Tendon

Follow these tips no matter which cooking method you use for perfect melty beef tendon every time:

• Start with a pre-boil – Boil the tendon for 5-10 minutes then drain and rinse. This gets rid of impurities for cleaner broth.

• Cut tendon into 2-inch pieces – Shorter pieces cook more quickly and evenly.

• Use a tall, narrow pot – It promotes circulation and even cooking.

• Keep water just covering tendon – Too much water will dilute flavor.

• Simmer gently – Never let the broth boil, which can make tendon tough.

• Cook low and slow – For stove top, maintain a bare simmer for 1-3 hours.

• Skim fat and foam – Impurities will rise to the top; skim them off.

• Top off water as needed – Don’t let tendon get exposed or it can dry out.

Step-by-Step Cooking Instructions

Now let’s walk through the entire process step-by-step so you can cook perfect beef tendon for pho.

Ingredients

• 2 pounds beef tendon, cut into 2-inch pieces
• 10 cups water
• 1 onion, peeled and halved
• Knob of ginger, crushed
• 2 cloves garlic, crushed
• 1 tablespoon salt
• Optional spices: star anise, cinnamon, cloves, coriander

Instructions

1. Bring a medium pot of water to a boil. Add beef tendon and blanch for 10 minutes. Drain and rinse.
2. Place blanched tendon pieces in a tall, narrow pot or slow cooker. Add water to just cover.
3. Add onion, ginger, garlic, salt, and any other spices.
4. For stove top, bring to a gentle simmer over medium heat. Partially cover and cook for 2-3 hours, topping off water as needed.
5. For slow cooker, cook on low for 6-10 hours. For pressure cooker, pressure cook on high for 1-2 hours then quick or natural release.
6. Check tendon after 2 hours. It should be fork-tender but still intact. Cook longer if needed.
7. Remove cooked tendon pieces and strain broth. Reserve broth for pho.
8. Once cool enough to handle, slice tendon pieces into bite-sized chunks.

The tendon is now ready to add to pho! It will contribute incredible flavor, body, and that sought-after melt-in-your mouth texture to the broth.

Serving Suggestions

• Slice cooked tendon and add to bowls of pho along with cooked beef slices.

• Chill cooked tendon pieces in broth until firm. Deep fry for 2-3 minutes until crispy exterior.

• Shred or slice cooked tendon and sauté with garlic, oyster sauce, and veggies.

• Add slices to noodle stir fries, fried rice, and other Asian dishes.

Storing and Freezing Cooked Tendon

• Store cooled tendon pieces in cooking broth in an airtight container for up to 5 days.

• Frozen cooked tendon keeps for 4-6 months. Thaw in fridge before using.

• Cooked tendon can be frozen raw or cooked. Raw tendon may take longer to become tender when cooking from frozen state.

• The cooking broth makes a rich, collagen-packed stock. Store in portions in freezer for up to 6 months.

Frequently Asked Questions

What cut of beef is tendon?

Tendon is the thick connective tissue that attaches muscles to bones. It’s different than ligaments, cartilage, or actual muscle meat.

What does tendon taste like?

Tendon itself has little flavor when cooked. It takes on the flavors of the broth. Its value is in its unique, bouncy texture.

Is beef tendon healthy?

Yes, it’s low in fat and calories but high in protein and collagen. The collagen provides anti-inflammatory benefits.

What’s the white stuff on beef tendon?

The white substance on raw tendon is elastin. It’s a protein fiber that disappears after cooking long enough in liquid.

How long does it take to cook beef tendon in instant pot?

Cook for 1-2 hours on high pressure, followed by quick or natural release. Check for tenderness after 1 hour.

The Takeaway

Cooking beef tendon for pho takes time but is worth the effort. The key is gentle, moist heat between 160°F to 180°F to break down tough collagen into luscious gelatin. Follow these tips for fork-tender beef tendon in pho every time.