Beef tendon, despite its initial firm and fibrous nature, transforms beautifully when cooked slowly, offering a rich flavor and a gelatinous texture that enhances many dishes.
The proper preparation of beef tendon involves rinsing and blanching to reduce its strong aroma, followed by slow cooking to break down collagen for a tender result.
Cooking beef tendon right can yield a delicately textured protein similar to chicken feet or pork belly, making it a unique and satisfying ingredient in various recipes.
Whether you braise or deep fry beef tendon, the process leads to diverse culinary applications, providing both a tender dish and a crunchy snack option.
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