Are you a fan of Vietnamese Pho or Chinese soups? Have you ever tried beef tendon and wondered how to prepare it at home?
Beef tendon is a popular ingredient in many Asian cuisines, but it can be intimidating to work with if you’re not familiar with it. In this article, we’ll guide you through the process of cleaning and preparing beef tendon for cooking.
From removing any residual hairs to blanching and simmering, we’ll cover all the steps to ensure your beef tendon is clean and ready to use in your favorite recipes.
So, let’s get started!
How To Clean Beef Tendon?
The first step in cleaning beef tendon is to remove it from the packaging and wash it thoroughly. Scrub it if needed and remove any hair that may be stuck to it with tweezers.
Beef tendon has a strong smell and should be thoroughly washed before cooking. To do this, use salt and distilled white vinegar. Rub the tendon with a generous amount of table salt and then soak it in distilled white vinegar for at least 10 minutes. Rinse the tendon well to remove the salt and vinegar.
The next part of the prepping may be a bit icky, but it’s important to make sure everything is clean for eating: the tendon often has residual hairs and you need to pull them out. If you look closely at the tendon, you’ll see short black hairs. Some are obvious, sticking right out, and some are underneath the loose skin. To remove the hairs, pluck them out using tweezers.
Some of the hairs are embedded deeper into the tissue, so you may have to pull firmly to pluck them out. It’s best to extract the hairs after soaking in the salt and vinegar solution as this makes them easier to extract.
After cleaning the beef tendon, it’s time to cook it. One popular method is to blanch the tendons for about 2-3 minutes in boiling water. Drain and rinse off any scummy residue from the pot, as well as rinsing the tendons if necessary.
Another method is to do a long, low simmer on the stove top for up to 7 hours. This will create an ultra-rich broth bursting with gelatin and collagen, producing melt-in-your-mouth tender pieces of tendon.
If this is your first time cooking tendon and you’re not sure how firm and crunchy you’d like it, sample some of it after cooking. If the tendon is too firm, pressure cook for another 15 minutes and check again.
Beef tendon is difficult to cut right after cooking because the heat makes it a slippery jelly. Refrigerating for 30 minutes will firm up the tendon and make it much easier to cut. Dry the tendon by blotting it with a paper towel so it doesn’t slip or slide around during slicing.
Always use a sharp knife and a solid cutting surface when slicing beef tendon.
Introduction To Beef Tendon
Beef tendon may not be a common ingredient in most kitchens, but it has been a popular dish in many cultures for centuries. It is a tough, fibrous tissue that connects muscles to bones and is often used in soups, stews, and even as a stand-alone appetizer. Beef tendon is packed with collagen, which makes it an excellent source of protein and essential amino acids. It also contains gelatin, which is known for its ability to improve joint health and skin elasticity.
If you’re new to cooking with beef tendon, it’s important to know how to clean it properly before cooking. The cleaning process involves removing it from the packaging, washing it thoroughly, and removing any hair that may be stuck to it with tweezers. Once the tendon is cleaned, there are different ways to cook it depending on your preference. Blanching it in boiling water or doing a long, low simmer on the stove top for up to 7 hours are popular methods.
Beef tendon may seem intimidating at first, but once you learn how to clean and cook it properly, you’ll be able to enjoy its unique texture and flavor in a variety of dishes.
Cleaning And Preparing Beef Tendon
Cleaning and preparing beef tendon is an essential step in the cooking process. The first step is to remove the tendon from the packaging and wash it thoroughly. Scrub it if needed and remove any hair that may be stuck to it with tweezers.
Beef tendon has a strong smell and should be thoroughly washed before cooking. To do this, use salt and distilled white vinegar. Rub the tendon with a generous amount of table salt and then soak it in distilled white vinegar for at least 10 minutes. Longer is fine too. Rinse the tendon well to remove the salt and vinegar.
The next part of the prepping may be a bit icky, but it’s important to make sure everything is clean for eating: the tendon often has residual hairs and you need to pull them out. If you look closely at the tendon, you’ll see short black hairs. Some are obvious, sticking right out, and some are underneath the loose skin. To remove the hairs, pluck them out using tweezers. Some of the hairs are embedded deeper into the tissue, so you may have to pull firmly to pluck them out. It’s best to extract the hairs after soaking in the salt and vinegar solution as this makes them easier to extract.
After cleaning the beef tendon, it’s time to cook it. One popular method is to blanch the tendons for about 2-3 minutes in boiling water. Drain and rinse off any scummy residue from the pot, as well as rinsing the tendons if necessary.
Another method is to do a long, low simmer on the stove top for up to 7 hours. This will create an ultra-rich broth bursting with gelatin and collagen, producing melt-in-your-mouth tender pieces of tendon.
If this is your first time cooking tendon and you’re not sure how firm and crunchy you’d like it, sample some of it after cooking. If the tendon is too firm, pressure cook for another 15 minutes and check again.
Beef tendon is difficult to cut right after cooking because the heat makes it a slippery jelly. Refrigerating for 30 minutes will firm up the tendon and make it much easier to cut. Dry the tendon by blotting it with a paper towel so it doesn’t slip or slide around during slicing.
Always use a sharp knife and a solid cutting surface when slicing beef tendon. By following these steps, you can clean and prepare beef tendon for a delicious meal that’s both nutritious and flavorful.
Removing Residual Hairs
To remove residual hairs from beef tendon, you will need a pair of tweezers. After soaking the tendon in salt and vinegar solution, check for any visible hairs sticking out of the surface. Use the tweezers to grab the hair as close to the root as possible and pull it out firmly.
Some of the hairs may be embedded deeper into the tissue, so you may need to search for them by gently rubbing your fingers over the surface of the tendon. Once you locate a hair, use the tweezers to pull it out.
It’s important to remove all the hairs from the tendon before cooking as they can be unpleasant to eat and may cause digestive discomfort. Take your time and be thorough in removing all residual hairs.
After removing all the hairs, rinse the tendon with cold water again to make sure it’s clean and ready for cooking. With this extra step in cleaning beef tendon, you can ensure that your dish will be delicious and free of any unwanted bits.
Blanching Beef Tendon
Blanching beef tendon is a popular method of cooking it before adding it to soups or other dishes. To blanch beef tendon, start by bringing a small pot of water to a boil. Once the water is boiling, add the tendons and let them cook for about 2-3 minutes.
After blanching, remove the tendons from the pot and rinse off any scummy residue. If necessary, rinse the tendons as well to remove any remaining debris.
Blanching the tendons helps to remove any impurities and gives them a cleaner taste. It also helps to firm up the tendons slightly, making them easier to handle when adding them to other dishes.
Once the tendons are blanched, you can add them to soups or stews or use them as a stand-alone appetizer. They can also be sliced thinly and used as a topping for salads or other dishes.
Simmering Beef Tendon
Simmering beef tendon is a popular method of cooking that results in a rich, flavorful broth and melt-in-your-mouth tender pieces of tendon. To simmer beef tendon, start by slicing each tendon into pieces about 1 inch wide.
Next, place the tendon pieces in a pot and use enough filtered water to cover the tendons by about 3/4 – 1 inch. Watch the pot carefully and bring the water to a boil. Immediately reduce heat so that the water is at a gentle simmer. Try not to let it come to a rolling, strong boil as this may result in additional scummy residue forming.
Cover the pot and allow to simmer for up to 7 hours. It is important to use a pot with a tight-fitting lid so that the water does not evaporate. Check on it occasionally to ensure that there is sufficient water in the pot and add more as necessary. If any new scum forms, skim it off.
After simmering, remove the tendon pieces from the broth and reserve them for use in soup or other dishes. A little of the broth will go a long way to enrich your soup broth. The leftover broth can be saved and used for future recipes or chilled into a gelatin-like consistency.
Tips For Cooking With Beef Tendon
If you’re looking to cook with beef tendon, here are some tips to keep in mind:
1. Use a pot with a tight-fitting lid when simmering the tendon to prevent water from evaporating. This will ensure that the tendon is fully cooked and tender.
2. If you want to add flavor to the broth, consider using fresh herbs or spices like culantro, which holds up better to heat than cilantro.
3. When slicing the beef tendon, make sure to use a sharp knife and a solid cutting surface. This will ensure that you get even slices and prevent any accidents.
4. If you’re not sure how firm or crunchy you’d like the tendon, sample it after cooking and adjust the cooking time accordingly.
5. After cooking, refrigerate the tendon for 30 minutes before slicing. This will firm up the tendon and make it easier to cut without slipping or sliding around.
By following these tips, you can ensure that your beef tendon dish turns out delicious and satisfying.
