Braised Beef Tendon Recipe (Melt-in-Your-Mouth Texture)

Beef tendon, prized in many Asian cuisines for its rich collagen and unique texture, becomes unbelievably tender when slow-braised. This braised beef tendon recipe is seasoned with aromatic spices and soy sauce, creating a savory, melt-in-your-mouth dish that pairs perfectly with rice or noodles.

Ingredients

• 2 lbs beef tendons
• 1 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 inch fresh ginger, sliced
• 2 green onions, chopped
• 2 star anise
• 1 tbsp soy sauce
• 1 tbsp dark soy sauce (for color, optional)
• 2 tbsp Shaoxing wine or dry sherry
• 1 tbsp rock sugar or brown sugar
• ½ tsp white pepper
• 3–4 cups water (enough to cover)
• 1 dried chili (optional)

Directions

1. Clean the tendons: Rinse beef tendons under cold water. Blanch them in boiling water for 5 minutes, then drain and rinse again.
2. Prepare aromatics: In a large pot or Dutch oven, heat oil over medium heat. Sauté garlic, ginger, green onions, and star anise until fragrant.
3. Add liquids: Pour in soy sauce, rice wine (or sherry), and water. Add rock sugar, white pepper, and optional chili.
4. Simmer: Add the tendons and bring everything to a boil. Reduce heat to low, cover, and simmer for 3–4 hours, or until tendons are soft, gelatinous, and easily pierced with a fork.
5. Reduce sauce (optional): For a thicker sauce, uncover and simmer for another 15–20 minutes.
6. Serve: Slice the tendons into bite-sized pieces. Serve hot with steamed rice or noodles, garnished with chopped green onions or cilantro.