The Nasty Bits: Beef Tendon Recipe

1. 1

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

2. 2

   Remove the tendons from the pot and set aside the simmering liquid for another use. Let the tendons cool to room temperature; then refrigerate until the tendons are completely firm.

3. 3

   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.)

4. 4

   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. Serve as a cold dish.

* Per serving · 4 servings · Values may vary.

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