Beef tendons

Beef tendons

Tendon generally takes about four hours of cooking time to soften. The tendon carries bits of flesh and fat as well. Beef tendon possesses its own unique taste. Enhanced with additional seasonings, the tendon has a meaty depth that belies the lack of muscle content.

Beef tendon is commonly served at Cantonese restaurants, where the cut is often stewed alongside daikon. Tendon is also a regular addition to bowls of the Vietnamese noodle soup, pho.

Ad blocker interference detected!

Wikia is a free-to-use site that makes money from advertising. We have a modified experience for viewers using ad blockers

Wikia is not accessible if you’ve made further modifications. Remove the custom ad blocker rule(s) and the page will load as expected.