Ingredients
Equipment
Method
- Prepare the Beef Tendon: Begin by rinsing the beef tendon under cold water to remove any debris. If it's particularly tough, blanch the tendon in boiling water for 5 minutes to clean it, then drain it and set it aside.
- Simmer the Soup Base: In a large pot, combine the beef tendon, water or broth, onion, garlic, ginger, soy sauce, rice wine (if using), and sugar. Bring to a boil over medium-high heat, then reduce the heat and let it simmer uncovered for 3-4 hours. During this time, the tendon will soften, and the flavors will meld together. Add salt to taste.
- Add Aromatics (Optional): If you’re using star anise or cinnamon sticks, add them in the final 30 minutes of simmering for a more aromatic broth. Remove them before serving.
- Serve the Soup: Once the tendon has become tender and gelatinous, ladle the soup into bowls. Garnish with fresh cilantro, and serve with lime wedges or chili sauce on the side for extra flavor.
Notes
If you prefer a richer broth, you can substitute part of the water with beef stock or add a splash of sesame oil for extra depth.
This recipe can be adapted with additional vegetables, such as carrots or mushrooms, for a heartier meal.
Beef tendon can be frozen once cooked, so feel free to prepare extra and store for future meals.
For those with dietary restrictions, opt for tamari instead of soy sauce for a gluten-free version.
