The Best Beef Tendon Recipe for Meat Lovers
This slow-simmered beef tendon recipe delivers tender, melt-in-your-mouth bites nestled in a rich, spiced broth. It’s perfect for soup, rice bowls, or hearty stews — comforting, full of flavor, and made with love from everyday ingredients.
Equipment
- Large stockpot or Dutch oven
- Skimmer or fine mesh strainer
- Cutting board & sharp knife
- Wooden spoon
- Ladle
Ingredients
- 2 lbs beef tendon
- 1 tbsp neutral oil
- 1 large yellow onion quartered
- 4 garlic cloves smashed
- 1- inch piece fresh ginger sliced
- 2 green onions tied into a knot
- 1 cinnamon stick
- 2 star anise pods
- ¼ cup light soy sauce
- 2 tbsp dark soy sauce
- 1 tbsp rock sugar or brown sugar
- 6 cups beef broth
- 6 –8 whole peppercorns
- 1 bay leaf
Optional Ingredients:
- Daikon chunks
- 1 –2 dried chilies for a spicy variation
Instructions
- Blanch the tendon in boiling water for 5 minutes, then drain and rinse.
- Sauté onion, garlic, and ginger in oil until fragrant.
- Add spices (cinnamon, star anise, peppercorns, bay leaf) and toast 30 seconds.
- Return tendon to the pot; add soy sauces and sugar. Stir to coat.
- Pour in broth, add green onion knot, and bring to a gentle boil.
- Reduce heat and simmer partially covered for 3–4 hours until tender.
- Skim fat, taste the broth, and adjust seasoning.
- Let rest, then slice tendon into bite-size pieces.
- Serve hot or chill for later — it’s even better the next day.
Notes
Blanching the tendon first helps remove impurities and keeps your broth clear and flavorful. Don’t skip the simmer — that’s where all the magic happens.