“The Chewy Delight: A bovine’s stubborn treat, a bargain at half the price of meat, yet touted as a ‘premium ginseng’ delicacy, only the discerning epicurean knows to indulge.”

Beef tendons offer a range of benefits, including:

– Rich in collagen, which promotes skin elasticity and prevents aging.

– High protein and collagen content, but low in cholesterol and fat, making it a healthy choice.

Due to its amazing health benefits, it is often referred to as the “top-quality ginseng of hoofed animals.”

Despite their numerous benefits, beef tendons are relatively affordable. On average, 1 kg of beef tendons costs only 150,000 – 160,000 VND/kg, which is half the price of other meat cuts.

There are three main types of beef tendons:

– Inner tendon

– Golden tendon

– Tendon with meat

The inner tendon, taken from the core of the beef shank, is usually preferred for its tenderness, flavor, and versatility in cooking.

The golden tendon is tougher and takes longer to cook. It is commonly used as a nourishing food for postpartum mothers. The tendon with meat is cheaper but not as tender and tasty as the other two types.

Secrets to Quick-Cooking Tender Beef Tendons

While beef tendons can be used in various delicious dishes, they tend to be chewy and tough. Here are some tips to help you soften them quickly:

Parboiling

Parboiling is a great way to tenderize beef tendons. Start by boiling a pot of water with ½ teaspoon of salt. Add the cleaned tendons and boil for 5-10 minutes. Remove them once they change color and firm up, then rinse.

Marinating with Rice Wine and Rice Vinegar

Many cooks choose to marinate beef tendons with rice wine or rice vinegar to speed up the tenderizing process. For every kilogram of tendons, add 2 tablespoons of rice wine or 1 tablespoon of rice vinegar. If you don’t have either, you can substitute with 1 tablespoon of lemon juice.

Mix well to ensure the tendons absorb the acidic marinade, which will help break down the tough fibers. Marinate for at least 10 minutes.

Using Mustard

Mustard is another surprising ingredient that can help tenderize beef tendons. However, keep in mind that mustard has a spicy and pungent flavor, so use it sparingly if you’re sensitive to spice.

Simply marinate the cleaned tendons with mustard and other seasonings for 2-3 hours. The mustard will penetrate the tendon fibers, making them softer and easier to cook.

Here’s a delicious recipe for braised beef tendons with chestnuts that’s sure to impress:

BRAISED BEEF TENDONS WITH CHESTNUTS RECIPE

This dish features tender, flavorful beef tendons and creamy chestnuts in a savory sauce. It’s a perfect comfort food that goes well with rice.

Ingredients

– Beef tendons: 500g

– Ginger: 5 slices

– Scallions

– Dried chili peppers: 4-5

– Dark soy sauce: ½ teaspoon

– Oyster sauce: ½ teaspoon

– Chestnuts: 300g

– Garlic: 3 cloves

– Black peppercorns

– Star anise: 3

– Soy sauce: 2 teaspoons

– Sugar

– Cooking oil: 1 tablespoon

– Salt

Instructions

1. Rinse the beef tendons and boil them in a pot of salted water. Remove and rinse again when they change color and firm up.

2. Trim away any excess fat, blood, or broken bones.

3. Rinse the tendons again and place them in a pressure cooker with 3 slices of fresh ginger. Cook for about 30 minutes.

4. Cut the tendons into 3cm pieces.

5. Boil the chestnuts for 10 minutes, then peel and set aside.

6. In a separate pot, heat oil and sauté the scallions, ginger, and garlic. Add the chili peppers, star anise, and black peppercorns.

7. Add the beef tendons and chestnuts, stirring to combine. Season with light and dark soy sauce and oyster sauce.

8. Pour in enough hot water to cover the ingredients. Simmer for 30-40 minutes on low heat.

9. When the chestnuts are soft, add sugar to taste and turn up the heat to reduce the sauce.

10. Serve the braised beef tendons hot.