Beef Tendons

Beef tendons, also known as braised beef tendons or tendons d'encre, are a popular dish in some American-Chinese restaurants in the United States. Here's what you need to know:

What are beef tendons?

Beef tendons are made from the white fibrous tissue that connects muscles to bones in cow legs. They are often called "white cut" or "silver hair" because of their long, thin, and gelatinous texture.

How are they prepared?

Beef tendons are typically braised in a savory sauce with aromatics like ginger, garlic, and Star anise, which helps break down the collagen in the tendons, making them tender and flavorful. They are usually cooked for several hours to ensure the meat is tender and the sauce has thickened.

What does it taste like?

The flavor profile of beef tendons is often described as rich, savory, and slightly sweet, with a tender and velvety texture. The braising liquid adds depth and complexity to the dish, making it a hearty and comforting meal.

How is it served?

Beef tendons are often served in a savory sauce, which can vary depending on the restaurant. Some common ways they are served include:

Where can you find it?

Beef tendons can be found on the menu at some Chinese-American restaurants, particularly those that serve Szechuan or Cantonese cuisine. Some popular places to try beef tendons include:

Tips and Variations

Now that you know more about beef tendons, try it out at your favorite Chinese-American restaurant and enjoy the experience!