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Beef tendon
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Tendon, ginger, garlic, chili, sichuan pepper, and fennel seed
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Add all dry ingredients into vita mix or spice grinder and pulverize
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If you dare… stick your nose it the blender and take a big whiff, 10 bucks say you will only do that once
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Add salt and sugar to spice mix
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Massage tendon with the cure mix
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Suck and seal, let cure in fridge for 5-10 days depending on size
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Fresh out of cure, brush big chunks of cure off, don’t wash
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Special General Kleinman’s sauce, baby leeks and carrots
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Add unwashed cured tendon, sauce, leeks and carrots to a pot of water
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Bring to a boil and turn down to a simmer
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Simmer for 5-8 hours till tendon is completely tender through
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Mmmm done and ready to eat
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Cool completely before slicing, you can even slightly freeze to make slicing easier
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Slicing
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Sliced spicy tendon, its a long process, but ohhh so good
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My wife’s famous spicy tendon, pork, rice and kimchi bowl. Always hits the spot
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This entry was posted on March 29, 2009 at 3:44 am and is filed under Good shit, Technique . You can follow any responses to this entry through the RSS 2.0 feed.
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March 29, 2009 at 7:50 pm
That looks ridiculously good.
March 30, 2009 at 3:03 am
Could I just say to a butcher, “I want some beef tendons,” and get this? My inlaws are ranchers and I would ask them for some, the next time they finish a cow for their consumption.
March 30, 2009 at 3:33 am
I am sure you can request Beef Tendon from your butcher, I would also start looking at ethnic markets. The problem with a butcher at a grocery store is they aren’t processing whole animals, all comes in prepackage (Booooooo). For a grocery store to order tendon most likely they will have to order a 20+ # case. If you want 20#’s of tendon… then yes your butcher should be able to order anything, assuming its a real butcher. What town or city are you in? Maybe I can help source, thanks for the question.
April 19, 2009 at 4:15 pm
Wow.
April 24, 2009 at 3:44 am
Sounds like a great recipe!
I’m lucky to have access to beef tendons from the local Asian markets.
I was just talking to a rancher that I get my grass fed beef from and he never heard of beef tendon before.
April 24, 2009 at 1:42 pm
A lot of times farmers or slaughter house don’t go and pull the tendon off, it is extra work and time. Not saying they are lazy, but the tendon is a excellent addition to stock bones and typically added to that with all the knuckles.