Beef tendon, often found in Vietnamese pho and Taiwanese beef noodle soup, is connective tissue between bones and muscles loaded with collagen. Although common in various Asian cuisines, it is less popular in Western cooking. Chef Douglas Keane explains the unique flavor profile, likening it to roast beef but milder, with a distinct gelatinous texture when properly cooked. Preparation involves rinsing, blanching to reduce odor, and slow cooking for optimal texture. Other methods like steaming can also be effective in showcasing this versatile ingredient.
The texture is pretty magical when done right, all of the tendon is turned into a gelatinous mouthfeel.
Beef tendon is the connective tissue between bones and muscles on a cow. It has a lot of collagen and a mellow beef flavor.
Collection
[
|
...
]