Beef tendon is a type of connective tissue that attaches muscle to bone in cattle. It’s valued for its gelatinous texture and depth of flavor when cooked slowly over low heat. However, to enjoy beef tendon at its best, it’s important to clean it properly before cooking. Here is a step-by-step guide to cleaning beef tendon for cooking.
Why Clean Beef Tendon?
Fresh beef tendon has a slightly bloody, raw meat smell that can give dishes an unpleasant odor and taste if it’s not removed. Cleaning removes excess blood and impurities helping neutralize odors. It also allows seasonings and spices to better permeate the tendon during cooking.
Proper cleaning softens the tendon making it more tender when cooked. It also draws out some of the natural sticky proteins allowing the tendon to absorb flavors better. Overall, cleaning beef tendon helps remove impurities so the real beefy flavor and luscious gelatinous texture can shine when cooked.
How to Clean Fresh Beef Tendon
Cleaning fresh beef tendon only takes 5-10 minutes. Here are the simple steps:
1. Rinse Under Cold Running Water
Rinse the beef tendon under cold tap water, rubbing gently to remove any blood, juices or debris on the surface. Let the water run over all sides and crevices, holding it under steadily streaming water for 30-60 seconds on each side.
2. Parboil in Water
Place beef tendon in a pot and cover with cold water. Bring to a boil over high heat, then immediately reduce heat and simmer gently for 2-3 minutes. This helps tighten the structure of the tendon.
3. Rinse Again Under Cold Water
After parboiling, rinse the beef tendon again under cold running water. At this point, you may see some blood, scum or foam rising from the tendon – rinse this away completely. Rub the tendon gently as you rinse to remove any residue.
4. Pat Dry
Pat the beef tendon very dry with paper towels. Make sure to absorb all external moisture.
At this point, the beef tendon is cleaned and ready for cooking as desired! The parboiling helps remove impurities so the tendon will have a more neutral aroma and be receptive to new flavors.
Tips for Cleaning Beef Tendon
-
Work with beef tendon when it’s chilled or partially frozen. This firms up the texture, making it easier to handle and clean thoroughly.
-
Use a stainless steel scrubbing pad or brush to help remove debris and residue from the tendon surface. Avoid abrasive scouring pads that could damage the structure.
-
Change the rinse water periodically if lots of blood/foam is coming out. This prevents impurities from resettling on the meat.
-
For a deeper clean, soak in cold water for 30 minutes after parboiling, then rinse again. This draws more stickiness out of the tendon.
-
If any lingering odors remain after cleaning, rinse tendon in a vinegar/water solution (1 Tbsp vinegar per cup of water) before patting dry.
Prepping Beef Tendon for Cooking
Once cleaned, beef tendon can be cut, seasoned, and cooked in myriad ways. Here are some tips:
-
Cut into chunks or slices depending on the dish. This increases surface area for absorption of flavors.
-
Marinate for 30-60 minutes in sauces, vinegars, wine or aromatic spices like garlic, ginger or chili. This adds big flavor.
-
Brown the tendon in oil briefly over high heat before simmering or braising for texture.
-
Slow cook or pressure cook with stock and spices for fall-off-the-bone tenderness.
-
Chill the cooked tendon and serve in slices; the gelatin sets into a luscious texture.
Dishes to Make with Cleaned Beef Tendon
Here are some delicious ways to use beef tendon after cleaning:
-
Pho: Cleaned tendon adds rich body to Vietnamese beef noodle soup.
-
Chinese Herbal Soup: Slow cooked in a complex broth with herbs and spices.
-
Oxtail Stew: Braises into succulent pieces with carrots, potatoes and gravy.
-
Italian Wedding Soup: Provides meaty bite alongside tiny meatballs.
-
Korean Japchae: Chewy slices in sweet potato starch noodles.
-
Mexican Birria: Stewed in a chili-spiced broth until ultra-tender.
-
Jamaican Oxtail: Simmered in a peppery sauce with scallions and carrots.
-
Filipino Kare-Kare: Cooked in peanut sauce with vegetables and shrimp paste.
-
Jewish Cholent: Long-cooked Sabbath stew with beans, barley and meat.
With proper cleaning, beef tendon can be transformed into a melt-in-your-mouth treat with rich, meaty satisfaction. Hopefully this guide gives you tips to clean beef tendon for cooking success!
Frequently Asked Questions
How long does it take to clean beef tendon?
It only takes 5-10 minutes to clean beef tendon. Rinsing under water, parboiling, rinsing again, and patting dry are quick steps. For a deeper clean, you can soak for 30 minutes after parboiling before the final rinse.
Can I skip cleaning the beef tendon?
It’s not recommended. The raw beef tendon has an unpleasant bloody smell that can make dishes taste metallic and liver-y. Cleaning removes impurities so the real beef flavor can shine.
Is there an easy way to clean lots of tendon?
Yes! Clean large batches of tendon efficiently by placing it in a colander and submerging the colander in a large pot of water for each phase – initial rinse, parboiling, second rinse. Lift out the colander and drain/pat dry.
What temperature should I parboil the tendon?
A gentle simmer around 180°F is ideal. Let the water come just to a boil before reducing the heat and simmering for 2-3 minutes. High boiling temperatures can toughen the tendon.
Can I freeze the tendon after cleaning?
Yes, cleaned beef tendon freezes well for several months. Pat it very dry after the final rinse. Pack portions in airtight bags, removing as much air as possible before sealing. Thaw overnight in the fridge before using.
Should I clean pre-cut packaged tendon?
Check the label, as pre-cut tendon is sometimes pre-cleaned. But it’s still a good idea to rinse packaged tendon before cooking to refresh it. A brief parboil helps tighten structure.
Cleaning beef tendon helps remove impurities for better flavor and texture in finished dishes. With a quick rinse, parboil, second rinse, and pat dry, it’s ready to transform into rich stews, soups and more. Try this vital first step to improve your next beef tendon recipe!