the greatest benefit of living by Chinatown is the proximity to fresh fruits and veggies for a fraction of the cost. but what i find most appealing is access to all kinds of weird animal parts that would make a normal person turn the other way in disgust. I love picking up a random ingredient (liver, tripe, ears, feet, tail, heart) and Think of ways to turn these cheap offal cuts into mouth watering delights – with variable results.
Chilly fall days beg for a ready meal when I get home from work. The Crockpot is a great tool to make that happen. The beef tendon, slow cooked to shear melt-in-your-mouth perfection, when paired with onions and mushrooms makes for a hearty delicious meal. The gooey and sticky collagen released from the tendon nicely thicken the sauce. I made steamed broccoli with a splash of lemon and pan seared kabocha squash for the sides and packed the leftovers for call the next night.
- beef tendon
- mushrooms
- onions
- thai chill
- salt and pepper
- a splash of soy sauce
- a splash of Chinese cooking wine
- spices of your liking (chilli flakes, cumin, paprika etc.)
- cut mushrooms, onions, beef tendon into bite size pieces
- season well with any or all of the above spices and mix everything well
- add a bit of water to cover the tendon and pile the veggies on top
- slow cook it for 8 hours
- smell the deliciousness when you get home
- pour everything into a salute pan to reduce the liquid. enjoy