How to Cook Beef Tendon for Pho Like a Pro

Pho is a popular Vietnamese noodle soup that is cherished for its complex and aromatic broth. One of the key ingredients that makes pho broth so rich and delicious is beef tendon. When cooked properly, beef tendon becomes meltingly tender and adds a wonderful depth of flavor.

In this article we’ll walk through everything you need to know to cook beef tendon perfectly for pho broth. From choosing the right cut of tendon to special cooking techniques, we’ve got you covered. By the end you’ll be a beef tendon pro ready to level up your homemade pho game!

Beef tendon, sometimes labeled as tendon meat, is a tough fibrous tissue that connects a cow’s muscles to its bones. Don’t let its unappetizing appearance scare you off – with the right prep and cooking, beef tendon transforms into succulent, gelatinous perfection.

Nutritionally, beef tendon is high in protein and collagen. As a lean source of protein, it can be a healthy substitution for fattier cuts of beef. The high collagen content is also great for joint health.

When shopping for beef tendon, you want to look for whole pieces rather than pre-sliced tendon. Whole tendon holds its shape better. The tendon itself should be glossy and white with a smooth texture. Avoid any tendons that appear cracked or dried out.

Preparing Beef Tendon for Cooking

Proper prep is crucial for cooking beef tendon Here are some tips

• Clean thoroughly – Tendon can haveresidual dirt or hair. Give it a good rinse and scrub off any impurities.

• Blanch – Before cooking, it helps to blanch the tendon briefly. This gets rid of any remaining impurities. Bring a pot of water to a boil, add the tendon and boil for 5 minutes. Drain and rinse.

• Portion – For even cooking, cut the whole tendon into 2 inch pieces. This increases the surface area.

• Parboil – Some recipes call for parboiling, or partially precooking, the tendon before adding it to the pho broth. This helps shorten the total cook time. To parboil, simmer the tendon pieces for 45 mins to 1 hour until fork tender.

Choosing the Cooking Method

There are three main ways to cook beef tendon – stovetop, pressure cooker, and slow cooker. Each has its pros and cons.

Stovetop

The traditional way of cooking tendon for pho is low and slow on the stovetop. Bring your broth to a gentle simmer then add the prepped tendon pieces. Cook for 1.5 to 2 hours until completely fork-tender, skimming off any scum that rises to the surface.

Pros: More hands-on control. Able to check tendon and adjust as needed.

Cons: Requires vigilance and frequent monitoring. Longer cook time.

Pressure Cooker

Using a pressure cooker significantly reduces the hands-on time. Due to the high pressure environment, the tendon becomes tender in a fraction of the time.

Cook the tendon for 45 mins to 1 hour on high pressure according to your cooker’s instructions. Allow the pressure to release naturally. Check for tenderness and pressure cook longer if needed.

Pros: Much faster cooking. Convenience of set and forget.

Cons: Less control over the process. Can overcook if not careful.

Slow Cooker

For ultimate convenience, the slow cooker does all the work over 8-10 hours on low heat. Make sure the tendon is fully submerged in broth. Some residual fat may need to be skimmed at the end.

Pros: Totally hands-off. Great for busy schedules.

Cons: Slower cooking time. Less control over temperature.

Tips for Perfectly Cooked Tendon

• Cook the tendon fully before adding to the rest of the pho broth ingredients. Undercooked tendon will make the broth cloudy.

• Skim off any scum or foam that rises to the top while simmering. This keeps the broth clear.

• Add some charred ginger and onion to the broth. This infuses flavor and aids in tenderizing.

• For food safety, only reheat the cooked tendon once. Don’t let it sit at room temperature for more than 2 hours.

• If the tendon pieces are larger than bite-size, cut them smaller after cooking. This makes them easier to eat in the pho.

• For extra gelatinous texture, add 1-2 calf’s feet to the tendon while cooking.

Serving Suggestions

• Mix both tendon and brisket in the pho for contrasting textures.

• Top the pho bowls with slices of raw tendon for visual appeal.

• Serve pho with a side plate of hoisin, Sriracha, bean sprouts, basil, lime wedges for customization.

• For a complete meal, also add meatballs, chicken, or shrimp to the pho.

Now that you’re equipped with all the essential tips for preparing beef tendon, you can upgrade your homemade pho. Taking the time to properly cook the tendon makes all the difference in developing that rich, full-bodied broth that pho is prized for. So grab some fresh tendon and get cooking your best pot of pho yet!