I love TENDONS! It’s chewy and gummy and I love to chew it even though my jaw might get tired afterward. It might not common to see tendon dishes in Western cooking but in Asian cooking, we use almost all kinds of meat cuts as we hate wasting food. I had to special order this from my grass-fed beef source and took them a while to put these tendon order together. Anyway, I was actually lacking a lot of ingredients but in the end, the dish turned out very yummy!

Ingredients:
1.5 lbs grass-fed beef tendon – cut into small pieces
1.5 lbs grass-fed beef brisket – cut into cubes
2 Tbsp Red Boat Fish Sauce
2 Tbsp coconut oil
3-4 whole cloves
4 garlic cloves – peeled & chopped
1/4 cup Coconut Aminos
2 Tbsp balsamic vinegar
3-4 star anise
1 tsp 5 spice powder
1/2 tsp white pepper powder
1/2 tsp black pepper powder
3 quart of water
Handful of lime leaves (optional)

Directions:
1. Heat the pressure cooker with coconut oil in medium heat.

2. Saute the chopped garlic and whole cloves until fragrant.

3. Saute the cut up tendons and brisket. Season with fish sauce, pepper, 5 spice powder, balsamic vinegar.

4. Add in water. Make sure the meat is submerge under the water. Add more if necessary. Add in the star anise. Lock the pressure cooker lid and bring up the heat until it starts hissing.

5. After it starts hissing, turn down the heat without bringing down the pressure. Cook for about 1 hour 10 minutes.

6. Turn off the heat and let the pressure comes down naturally. Usually it takes around 7-10 minutes.

The finished dish might not have much water left, which is the way I like it.

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