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Meat Appetizers Lunch / Dinner

Slow cooker Chinese-style beef tendon

Published: 01.06.2017 » Last updated: 08.18.2023

Beef tendon is categorized as an organ meat, and that makes it keto diet friendly. We're not keto dieters but some of you might be.

Slow Cooker Chinese-style Beef Tendon

But beef tendon is also notoriously difficult to cook. It takes long hours of simmering to get it to that perfect stage of tender chewiness. Overcook it and it melts into the cooking liquid. Using a slow cooker simplifies the process.

Note that the long cooking makes the beef tendons shrink. By the time they are done, you’ll have about half much tendons as you did when you first put them in the slow cooker. Consider that when deciding just how much you need. I recommend erring on the side of more rather than less.

If you prefer to serve the tendons as a soup, cook the tendons only with salt, pepper, garlic and ginger. Instead of water, use bone broth.

Slow Cooker Chinese-style Beef Tendon Soup

Serve the tendons in the cooking broth. Squeeze a lemon quarter over each bowl of beef tendon soup and top with fried garlic and scallions. 

Slow cooker Chinese-style beef tendon

Connie Veneracion
Sticky, gelatinous and melt-in-the mouth tender, beef tendon is a delicacy in Asia. This slow cooker beef tendon recipe includes instructions for serving it for yum cha and as a soup.
Slow Cooker Chinese-style Beef Tendon
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Prep Time 10 minutes mins
Cook Time 12 hours hrs
Total Time 12 hours hrs 10 minutes mins
Course Appetizer, Soup
Cuisine Chinese
Servings 6 people

Equipment

  • Slow cooker

Ingredients
  

  • 500 grams whole beef tendons rinsed well
  • ¼ cup soy sauce divided
  • 1 half-inch knob ginger
  • 3 cloves garlic
  • â…› teaspoon peppercorns
  • 1 star anise
  • 1 tablespoon rice wine vinegar
  • sugar to taste
  • chili oil homemade or store-bought
  • sliced scallions to garnish
  • fried garlic

Instructions
 

  • Line the bottom of the slow cooker with non-stick paper.
  • Arrange the beef tendons in the paper-lined pot.
  • Pour in half of the soy sauce.
  • Add the ginger, garlic, star anise and peppercorns then pour in just enough water to cover.
  • Cook the beef tendons on HIGH for about eight hours, or on LOW for about 12 hours.
  • Scoop the beef tendons from the broth and cool (do not discard the broth; you can add it to soup).
  • Cut the beef tendons into bite-size pieces and arrange on small plates.
  • Mix together the remaining soy sauce, rice wine vinegar, as much or as little chili oil as you like and just enough sugar to create a good balance of flavors.
  • Drizzle the sauce over the beef tendons.
  • Serve your Chinese-style beef tendons at room temperature or heat in the steamer for a few minutes.
  • Sprinkle scallions and fried garlic before serving.

Connie Veneracion

Lawyer by education. Journalist by accident. Home cook and writer by passion. Photographer by necessity. Good food, coffee and wine lover forever. Read more about me and Umami Days. Find me on Flipboard, Substack and Pinterest.

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