love me tendon

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.

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love me tendon
 
Prep time
Cook time
Total time
 
Ingredients
  • 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.)
Instructions
  1. cut mushrooms, onions, beef tendon into bite size pieces
  2. season well with any or all of the above spices and mix everything well
  3. add a bit of water to cover the tendon and pile the veggies on top
  4. slow cook it for 8 hours
  5. smell the deliciousness when you get home
  6. pour everything into a salute pan to reduce the liquid. enjoy