Ingredients
- 500g TenderBites Beef Tendon
- 1 medium onion, quartered
- 1 medium carrot, sliced
- 2 stalks celery, chopped
- 4 cloves garlic, smashed
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tsp ground black pepper
- 2 tbsp cooking oil
- 6 cups beef broth (or water)
- 2 sprigs thyme (optional)
- 1 tbsp sesame oil (optional, for finishing)
- Salt to taste
- Chopped green onions or parsley for garnish
Meat You'll Need
Beef Tendon Stew is a comforting and hearty dish that’s perfect for rainy days or when you're craving a rich, flavorful meal. This dish combines tender beef tendon with a savory broth and a medley of vegetables. The slow-cooked tendon turns soft and gelatinous, making each bite a melt-in-your-mouth experience.
Preparation
- Prepare the Tendon:
Rinse the beef tendon under cold water to remove any impurities. In a large pot, add the beef tendon and cover with water. Bring to a boil and then reduce heat, simmering for 15 minutes. Drain and set aside. - Make the Stew Base:
Heat cooking oil in a large pot over medium heat. Add the quartered onion, smashed garlic, and chopped carrot. Sauté for 3–5 minutes, until the onions become translucent and the vegetables begin to soften. - Cook the Tendon:
Add the beef tendon to the pot along with soy sauce, fish sauce, brown sugar, ground black pepper, and beef broth (or water). Stir to combine and bring to a boil. Lower the heat and let it simmer, covered, for about 2–2.5 hours until the tendon is tender and gelatinous. - Add Vegetables and Herbs:
About 30 minutes before the stew is finished, add the chopped celery and thyme sprigs (if using). Season with salt to taste. - Finish the Dish:
When the tendon is soft and the broth is flavorful, remove from heat. Drizzle with sesame oil (optional) for an added layer of flavor. Garnish with chopped green onions or parsley before serving. - Serve:
Ladle the stew into bowls and serve hot with steamed rice or crusty bread to soak up the flavorful broth.
Cooking Tips
- For extra tenderness: If the tendon is not as tender as you like, continue simmering for an additional 30 minutes to 1 hour. Tendon can take longer to break down depending on the thickness.
- Adding spice: For a spicy kick, include sliced chili peppers in the stew or drizzle chili oil before serving.
- Customizable vegetables: You can add potatoes, turnips, or green beans to the stew for extra flavor and texture.
- Make ahead: Beef tendon stew tastes even better the next day when the flavors have had time to meld. Store leftovers in the refrigerator for up to 3 days or freeze for longer storage.
