Dining and Cooking
Beef Tendon
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Beef Tendon


I’ve had beef tendon for breakfast every day this week and finally thought to take a picture. Simmered on Sunday for four hours with pho spices, soy sauce, garlic and ginger. Refrigerated and pulled it out to chop it up and cook throughout the week, usually reheated with soy sauce and garlic and sesame oil and hot honey in a pan until it was warm and melty.

by Necessary_You7552

8 Comments

  1. Trouser_trumpet

    God I love tendon. The yum cha one is my favourite. Where did you buy it?

  2. brokensharts

    Tendons so underrated. Best part of Pho

  3. travelsherpa

    Never had tendon… assume It needs to be cooked low and slow to be tender..?

  4. AdjustDeezNutz

    Yeah tending is underrated and I hope it stays that way. Look at what happened to the price of oxtail and tongue.

  6. twolephants

    Looks great. How did you buy it – was it frozen/ prepared? Don’t think I’ve ever seen it around me, but must ask my butcher.

    Edit: also post your recipe if you have one. It looks delicious.

  7. goatslovetofrolic

    Looks and sounds delicious!

    I would eat a very large serving of your tendons over rice.