Rich & Addictive Beef Tendon Stew
A hearty stew that showcases the melt-in-your-mouth texture of beef tendon gently braised with aromatics and seasonings for a bold, comforting flavor.
Equipment
- Large pot or Dutch oven (or Pressure Cooker)
- Cutting board
- Knife
- Measuring cups and spoons
Ingredients
- Beef Tendons 2 pounds
- Onion 1 medium, chopped
- Garlic 3 cloves, minced
- Ginger 1-inch knob, sliced
- Soy Sauce 2 tablespoons
- Salt and Pepper to taste
- Broth or Water 3–4 cups
(Optional) Star Anise, Bay Leaf, Chili Flakes
Instructions
- Pre-Boil: Rinse beef tendons and boil for 10 minutes, then drain.
- Sauté Aromatics: In a pot, sauté onion, garlic, and ginger until fragrant.
- Combine: Add tendons, soy sauce, salt, pepper, and enough liquid to cover.
- Cook:
- o Stovetop: Simmer on low heat for 2–3 hours.
- o Pressure Cooker: Cook at high pressure for 45–60 minutes, then natural release.
- Adjust: Season to taste and simmer longer if sauce is too thin.
Notes
Allergen Alert: If you use soy sauce, note it contains soy (and wheat unless otherwise labeled). For gluten-free, opt for tamari.