Beef tendon is an underutilized yet delicious cut of meat that is worth getting to know better. While not yet commonplace in many Western cuisines, beef tendon has been used for centuries in Asian cooking to create rich gelatinous textures and add incredible depth of flavor.
In this complete guide we will cover everything you need to know about beef tendon – what it is how to cook it, its benefits, and how to incorporate it into dishes.
What Exactly is Beef Tendon?
Beef tendon comes from the lower legs of cattle, where it connects the muscles to the bones. It consists of dense connective tissue and contains high levels of collagen – the protein that gives tendon its ability to withstand tension and force.
Uncooked, beef tendon is extremely tough and chewy. However, when cooked slowly through methods like braising, stewing or simmering, the collagen in the tendon breaks down into gelatin. This gives cooked tendon a unique texture that is meltingly tender with a soft, gel-like bite.
Beef Tendon Nutrition Facts
While not as nutritious as beef muscle meat, beef tendon still provides some great nutritional value:
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High in protein – contains over 20g of protein per 3oz serving. The collagen breaks down into amino acids during cooking.
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Low in fat and calories – only 2g of fat and 60 calories per 3oz serving.
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Source of iron – provides 10% of the recommended daily intake of iron.
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Contains collagen – cooking converts the connective tissue into gelatin, which may provide health benefits for joints, skin and gut health.
Where to Buy Beef Tendon
Beef tendon can be difficult to find in regular grocery stores in North America. Check with a local butcher, especially one that sells whole animals, to see if they stock or can source it.
Asian grocery stores may also carry frozen or fresh packaged tendon. When purchasing, look for pieces that are clean with no strong odor.
Online retailers are another option for buying beef tendon to be shipped frozen. Prices range from $6-12 per pound.
How to Prepare and Cook Beef Tendon
Before cooking, rinse the tendon well and remove any excess fat or silverskin. Quickly blanching for 2-3 minutes can help reduce strong flavors.
Maximizing tenderness requires long, slow braising for 5-8 hours, either on the stovetop or in a slow cooker. Cooking times vary based on size.
Tendon Cooking Methods:
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Slow cooker – cook on low for 8-10 hours covered in broth and spices.
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Simmer on stovetop – gently simmer in broth/sauce for 5-7 hours. Check and skim fat periodically.
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Pressure cooker – cook 90-120 minutes with natural release. Varies by size of pieces.
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Deep fry – sliced tendon can be fried into crisp puffs, but won’t have the same gelatinous texture.
The flavorful liquid used to braise tendon makes an excellent base for soups, stews and gravies.
The Taste and Texture of Beef Tendon
Properly cooked beef tendon is tender, yet has a distinct texture due to the high collagen content. Expect a soft, jelly-like bite, with more resistance than pork belly. The flavor is mild, meaty and lightly beefy.
Some describe the mouthfeel as similar to cartilage or very soft gristle. The bouncy texture stands up well in soups and braises. Crispy fried tendon puffs have a crispy outside and pleasantly chewy inside.
How Beef Tendon is Used Around the World
In Asian cuisine, beef tendon is most often used in:
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Chinese – Spicy Szechuan soups, braises, hot pot. Deep fried tendon puffs.
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Japanese – Oden stew, simmered dishes like sukiyaki.
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Korean – Ox bone soup, tendon stews, steamed dishes.
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Filipino – Slow cooked stews like nilaga and bulalo.
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Thai – Boat noodle soups, rice porridge.
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Vietnamese – Pho noodle soup.
How to Use Beef Tendon in Dishes
The gelatin in cooked beef tendon makes it a delicious addition to braises, stews and soups. It’s also commonly eaten on its own in Asian cuisine. Here are some of the most popular uses:
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Simmer with aromatics and spices for Asian soup stock. Strain and use the broth for noodle dishes.
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Slice braised tendon and add it to pho, ramen or congee. Pairs nicely with noodles.
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Braise chunks until fork tender. Cool until it firms up, then shred or slice for tacos, sandwiches, etc.
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Deep fry thin slices into crispy puffs for snacks or garnishes. Stays crisper than pork rinds.
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Use in place of bone marrow in dishes like pasta for a similar melt-in-your-mouth texture.
Substitutes for Beef Tendon
If you can’t find beef tendon, some good alternatives provide a similar texture:
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Oxtail – Also collagen-rich and requires long cooking times to become tender.
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Beef shank or chuck – Needs hours of braising but produces unctuously tender shredded meat.
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Pig’s feet – High in gelatin like tendon. Must be cooked until falling apart.
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Bone marrow – Adds richness that melts into dishes. Has a milder beef flavor than tendon.
How to Store Cooked and Uncooked Beef Tendon
Raw tendon keeps in the fridge for up to 1 week. To freeze, tightly wrap in plastic and place inside an airtight freezer bag for 3-4 months.
Cooked tendon pieces refrigerate for 3-4 days. The braising liquid can be frozen for months. Cooked tendon also freezes well for 2 months in an airtight container.
Health Benefits of Beef Tendon
The high collagen content of beef tendon may provide some health benefits:
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Collagen supports skin health, keeping skin supple and elastic.
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The amino acids formed when collagen breaks down promote joint, bone and muscle health.
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Some research indicates collagen improves gastrointestinal health and integrity.
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Provides protein for muscle synthesis and repair.
Tips for Cooking Beef Tendon
Follow these tips for cooking melt-in-your-mouth, gelatinous beef tendon:
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Choose pieces with thick connective tissue. Thin pieces overcook quickly.
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Blanch first to remove odor then rinse well.
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Cook low and slow – high heat makes it tough.
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Braise, stew or use a slow cooker or pressure cooker.
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Add aromatics like garlic, onions, ginger.
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Use flavorful braising liquids like broth, wine, soy sauce.
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Allow to cool in the braising liquid before slicing for maximum moisture.
Popular Beef Tendon Dishes
Here are some delicious ways to enjoy beef tendon:
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Taiwanese Lu Rou Fan – Braised, shredded tendon over rice. Often served with pickles and an egg.
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Pho – Vietnamese noodle soup with slices of tender braised tendon.
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Suki Yaki – Japanese hot pot with thinly sliced meat and vegetables like tendon.
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Beef Tendon Stew – Slow cooked with potatoes, carrots and aromatics for a rich meal.
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Deep Fried Beef Tendon – Crispy outside with a pleasant, chewy texture inside. Great snack or garnish.
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Chinese Braised Beef Tendon – Simmered in soy sauce, spices and aromatics until fall-apart tender.
While it requires some effort to source and prepare properly, beef tendon can provide a wonderfully unique textural experience. With its mild yet beefy flavor, tendon is suitable for both Asian dishes and soups, stews and braises of all cuisines. For those up for trying a more adventurous yet tasty and versatile cut of meat, get your hands on some beef tendon and let the long cooking work its magic!
What Does It Taste Like?
Simply put, beef tendon tastes beefy. It has a mild beef flavor and a gelatinous texture, but its full of depth with a mouthfeel similar to pork belly. The key is cooking it long enough to make it tender and seasoning it well.
How to Cook Beef Tendon
There are several ways you can cook beef tendon. No matter which way you choose, you want to rinse and blanch the beef tendon first. If you dont, your dish may have an off-putting beefy smell. First, rinse off the beef tendon and then boil it for about 2-3 minutes. After this, rinse off any residue on the beef tendon. From there, you are ready to cook the beef tendon.
You can cook beef tendon in a slow cooker by covering with water and cooking on low for 10 hours. Or you can simmer on the stovetop. To simmer, place the beef tendon in the pot with enough water to cover and then place a tight-fitting lid on your pot. When using this method, be prepared to cook the beef tendon for about 7 hours and youll need to check it periodically to remove any new residue that forms. If you have a pressure cooker (like the Instant Pot), you can add about 10 cups of water and add the tendon for 80 to 100 minutes, depending on how chewy you want it to be. Dont throw out the broth it cooked in—save it to add to soup and stews.
Beef Tendon
FAQ
Does beef tendon taste good?
So beef tendon has incredibly high collagen content. But it has really good, beefy flavor and takes on the flavor of whatever you’re cooking it in very well. It would add moisture and texture to the burger as well as acting sort of like a binder I’d imagine.
What cut of meat is beef tendon?
Beef tendons are part of the cow’s connective tissue, located between the animal’s bones and muscles. Beef tendons are not easy to find in U.S. supermarkets, but they are a staple of many cuisines, including Chinese, Japanese, Korean, Thai, Taiwanese, Filipino, and Vietnamese.
Are beef tendons chewy?
tendon is chewy, but from my experience with things like short ribs…. I have found if they are braised long enough….all of the chewiness is transformed into a soft-gelatenous texture….that fully cooked collagen-like texture I actually do like.