Beef Tendons

[Dejah]

Scored!

Elder sister has sent out cooked beef tendons from Vancouver -dim sum style.

Elder brother found frozen beef tendons in Winnipeg's Asian market - Sun Wah.

Happy Happy Joy Joy!

Now, how to duplicate the dim sum style, and try out new recipes.

Please help!

[ryanj]

Wow, I just got one from a pet store for my dog and she loves it.

However, I've never cooked one personally or seen one for sale in a store. My guess is that it needs a generous amount of braising time, with the resulting liquid as rich as oxtail braising liquid. Do the basic mire poix, red wine, chicken stock and herb method, maybe throw in some thai chiles if you're feeling it. I will order some from my meat company next week and see about them and report back to you.

[muichoi]

You're in the Chinese forum, Ryan!

[feedmec00kies]

Ooh, let me know how that goes. I love that stuff, and it would be great if I knew how to make it.

[Ben Hong]

You're in the Chinese forum, Ryan!

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Hey, cut the guy some slack. Who knows, he may be onto a new dimsum, gnow gun ala francais, it could be every bit as popular as s&s spareribs.

Edited December 23, 2007 by Ben Hong (log)

[Fugu]

The tendons I get at the local dim sum place is reddish in colour and not seasoned enough for my taste and sometimes tough.

This is how I cook beef tendons. I buy uncooked tendons and simmer them with my braised brisket(I use meat from the beef legs, not brisket) but I give it a minimum 30-40 minutes simmering headstart, since they take longer than the beef to soften. The usual star anise, ginger, soya sauce, garlic, onion, xioshing wine, sugar, salt and orange rind. Throw in some daikon for veg. The reduced sauce of the tendon and beef stew is already thick from the gelatin. For a thicker stew, use a corstarch slurry. Good with hofun noodles or rice or on wonton noodle soup.

Edited December 25, 2007 by Fugu (log)

[Dejah]

The tendons I get at the local dim sum place is reddish in colour and not seasoned enough for my taste and sometimes tough.

This is how I cook beef tendons. I buy uncooked tendons and simmer them with my braised brisket(I use meat from the beef legs, not brisket) but I give it a minimum 30-40 minutes simmering headstart, since they take longer than the beef to soften. The usual star anise, ginger, soya sauce, garlic, onion, xioshing wine, sugar, salt and orange rind. Throw in some daikon for veg. The reduced sauce of the tendon and beef stew is already thick from the gelatin. For a thicker stew, use a corstarch slurry. Good with hofun noodles or rice or on wonton noodle soup.

←

That "recipe" sounds like what I am planning to use. I'll probably throw in some chili peppers for that ma lah kick. Thanks, Fugu.

IN my search for recipes, I read in one blog where you'd have to watch the timing on the tendons. Too little, they remain tough, too long, they become a gelatinous mass.

I had some tendon at a dim sum restaurant in Winnipeg recommended by prasantrin (not Kum Koon, Ben), and they were very good - tender and flavourful.

I"ll be sampling some this afternoon - the shipment from Vancouver. I'll keep a couple of containers in the freezer for comparison when I make my own.

[Fugu]

Just as a side note, the tendons have an inner and outer portion and when the outer core of the tendon begins to cook, it contracts and the inner core gets squeezed out and sometimes pops out of the pot...Freaky!

Edited December 25, 2007 by Fugu (log)