Later On

A blog written for those whose interests more or less match mine.

Beef tendon again, but with photos

with 2 comments

At the right is the tendon as purchased. The recipe I used calls for twice as much tendon but since I’m the only tendon-eater in the house, I used less. I did use full recipe for broth and sauce, though.

Beef tendon is pure protein: no carbs, of course, and negligible fat. Just protein—and thus the broth from cooking it gels well.

Here’s the tendon in the pan, ready to go (covered) into a 200ºF oven to cook for 12 hours (overnight). At the bottom of the pan is a round of parchment paper, which will make clean-up easier and also prevent the tendon from sticking to the bottom of the pan.

I am in effect using oven and covered pan as a slow-cooker: 200ºF corresponds (usually) to “Low” on a slow-cooker control; “High” is 300ºF.

Here the dish after 12 hours cooking. It’s extremely soft and tender at this point, and easily cut with the side of a fork.

I put the tendon in a dish and then strained the cooking liquid (which had no fat floating on it: pure protein) into a storage container to be refrigerated. I have eaten it simply as an aspic, but I think today I will use some of it for a broth as I steam vegetables and the herring I got yesterday (for omega-3 and as a treat).

Here is the final result with the fried garlic and chopped scallion, plus the sauce. It really is quite tasty.

Written by Leisureguy

1 August 2018 at 9:48 am

2 Responses

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  1. Intrigued by this, looks amazing.

    cat h bradley

    1 August 2018 at 10:31 am

  2. The recipe says to serve warmed or at room temperature. Definitely do not chill: the tendon becomes extremely chewy, but warm or at room temperature is extremely tender.

    Very easy, when all is said and done. The first couple of times I just skipped the sauce. It’s tasty on its own.


    1 August 2018 at 11:29 am

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