Beef tendon is a rare ingredient in American grocery market. But it is quite popular in Asian market for its unique texture. Beef tendon has very tough tissue. Maybe that is why it is underappreciated in American market. After a long simmering/ cooking time, it becomes tender, gelatinous, still a bit chewy, with a mild beefy flavor. We put it in broths, noodle soups, porridges, stir-fries, even meatballs.
It is only until very recently that I discovered it tastes excellent even grilled! Wow! I am telling everyone I know that how good it is. And I am going to show you a great way to grill beef tendon.
2 large pieces of beef tendon (weighs between 1 1/2 to 2 lbs)
1 to 2 tablespoons rice cooking wine
1 large piece of ginger root, smashed
1 spice & herb bag
water for cleaning and cooking
salt to taste
Ingredients for spice & herb bag：
Add star anises, Sichuan peppercorns, cardamom, dried ginger, cloves, bay leaves, chili peppers to a piece of coffee filter paper. Wrap and tie it up to be a spice bag.
Rinse the beef tendon. Trim off any excessive fat if necessary.
Add beef tendon along with water, ginger, rice cooking wine, spice bag and salt to an instant pot pressure cooker. Cook with high pressure setting for 40 to 50 minutes. Beef tendon is become tender but still pretty chewy and al-dente which I like very much after 40 minutes’ cooking. If you prefer softer texture, just cook 5 to 10 minutes longer.
Refrigerate beef tendon until completely chilled. With a sharp knife, cut into half inch cubes.
Skewed with stainless steel skewers
Preheat the grill to 400F/204C
Brush both the griddle and beef tendon skewers with oil. And then add the skewered beef tendon to grill.
Remember to brush them with oil from time to time. Otherwise the skewed tendon could be quite sticky to the griddle.
Brush with your favorite BBQ sauce too.
Soon, they would be golden brown.
Sprinkle with a little bit more spices before serving.
Bon appetite! O(∩_∩)O~