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- Beef tendon
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- Tendon, ginger, garlic, chili, sichuan pepper, and fennel seed
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- Add all dry ingredients into vita mix or spice grinder and pulverize
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- If you dare… stick your nose it the blender and take a big whiff, 10 bucks say you will only do that once
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- Add salt and sugar to spice mix
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- Massage tendon with the cure mix
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- Suck and seal, let cure in fridge for 5-10 days depending on size
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- Fresh out of cure, brush big chunks of cure off, don’t wash
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- Special General Kleinman’s sauce, baby leeks and carrots
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- Add unwashed cured tendon, sauce, leeks and carrots to a pot of water
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- Bring to a boil and turn down to a simmer
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- Simmer for 5-8 hours till tendon is completely tender through
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- Mmmm done and ready to eat
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- Cool completely before slicing, you can even slightly freeze to make slicing easier
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- Slicing
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- Sliced spicy tendon, its a long process, but ohhh so good
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- My wife’s famous spicy tendon, pork, rice and kimchi bowl. Always hits the spot
That looks ridiculously good.
Could I just say to a butcher, “I want some beef tendons,” and get this? My inlaws are ranchers and I would ask them for some, the next time they finish a cow for their consumption.
Wow.
Sounds like a great recipe!
I’m lucky to have access to beef tendons from the local Asian markets.
I was just talking to a rancher that I get my grass fed beef from and he never heard of beef tendon before.
What’s in the Special General Kleinman’s sauce?
I am trying to get beef tendon from grass-fed, non-hormone cows. But none of the organic farms I’ve talked to carry it. Has anyone actually gotten it? Any suggestions on who might sell it? Are there state regulations against selling it?
intrested also
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I am sure you can request Beef Tendon from your butcher, I would also start looking at ethnic markets. The problem with a butcher at a grocery store is they aren’t processing whole animals, all comes in prepackage (Booooooo). For a grocery store to order tendon most likely they will have to order a 20+ # case. If you want 20#’s of tendon… then yes your butcher should be able to order anything, assuming its a real butcher. What town or city are you in? Maybe I can help source, thanks for the question.
A lot of times farmers or slaughter house don’t go and pull the tendon off, it is extra work and time. Not saying they are lazy, but the tendon is a excellent addition to stock bones and typically added to that with all the knuckles.