The Nasty Bits: Beef Tendon

Name: The Nasty Bits: Beef Tendon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 454 grams beef tendons; 2 Tbsps hot chili oil, or to taste; 8 servings Finely chopped cilantro, for garnishing; 8 servings Finely sliced green onion, for garnishing; 3 Tbsps Chiangking rice vinegar, or to taste; 1 teaspoons salt; 1 Tbsp sesame oil, or to taste; 59 milliliters soy sauce, for steaming; 79 milliliters more soy sauce for dressing, or to taste; 3 Tbsps sugar, or to taste

The Nasty Bits: Beef Tendon might be just the side dish you are searching for. This recipe makes 8 servings with 221 calories, 12g of protein, and 17g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up green onion, chili oil, cilantro, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Rinse the beef tendons under cold running water; then place into a bowl in a steamer insert along with the 1/4 cup soy sauce.

Ingredients you will need

Soy Sauce

Water

Beef

Equipment you will use

Bowl

Add a half cup or water to partially cover the tendons. Bring the water to boil; then reduce to a steady simmer and cook for 4 hours. (If you have a pressure cooker, you can cut down on the steaming time by half for a total of two hours cooking time instead of four.)

Ingredients you will need

Water

Equipment you will use

Pressure Cooker

Add additional water as needed to ensure that the bottom of the pot does not dry out.

Ingredients you will need

Water

Equipment you will use

Pot

Remove the tendons from the pot and set aside the simmering liquid for another use.

Equipment you will use

Pot

Let the tendons cool to room temperature; then refrigerate until the tendons are completely firm.

Thinly slice the tendons into 1/8-inch slices. (The cooked tendons may be kept in the refrigerator for a week or more, so you may slice as much or as little you need each time.)

Mix the tendons with the soy sauce, vinegar, sugar, salt, and chili oil. Ideally, let the dish rest for at least 2 hours at room temperature to allow the slices of tendon to fully absorb the flavors of the dressing. After 2 hours, taste a slice of the tendon and add more seasoning, as needed. Toss with the chopped cilantro and green onion.

Ingredients you will need

Green Onions