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1
Preparing the Beef Tendons 1: Wash the beef tendons in water, boil in hot water in a pot, add celery leaves, and parboil.
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2
Preparing the Beef Tendons 2: After parboiling, throw out the hot water, wash the beef tendons in running water, and cut into easy-to eat pieces.
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3
Caramelized Onions 1: Thinly slice the onions, place onto a plate, drizzle olive oil, lightly wrap in plastic wrap, and microwave .
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4
Caramelized Onions 2: Saute Step 3 in a frying pan until it changes color.
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5
Heat level: High then (after the water has evaporated) low.
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6
Vegetable Prep: Grate each of the ingredients.
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7
Slice the celery.
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8
Cut the other carrot into easy-to-eat pieces.
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9
Sauteing: Add to a pot, and turn on over low heat.
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10
Sauteing 2: Once Step 6 is aromatic, add Steps 2 (beef tendons), 4 (onions), and 5 (celery) to saute.
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11
Simmering: Once the beef tendons have browned a bit, add water and , and boil until the beef tendons become soft.
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12
Lightly skim the scum.
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13
Vegetable Ingredients: Boil the carrots from Step 5 and the potatoes separately (this time, I used spring potatoes!)
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14
Turn off the heat once the beef tendons have softened, and add the roux.
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15
Add at this point, check the flavor and add Step 9 if it is okay, slowly boil again, and it's done!
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16
This time, I used a fried egg as a topping!
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17
Top it with what you like, to make this even more appetizing!
