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Beef tendons can be transformed into various delicious dishes, each a delightful treat, like young coconut-mixed tendons, braised and sweet-sour marinated options. However, mastering the art of preparing them perfectly is not common knowledge. Learn how to cook 5 delectable dishes with beef tendons for an enticing weekend!
1. Young Coconut-Mixed Beef Tendons
The first delightful creation featuring beef tendons is the young coconut-mixed variation, a trendy snack that has been gaining popularity recently. Not only does it captivate with its attractive colors, but it also entices with the distinctive sourness of young coconut, the chewiness of beef tendons, and a hint of tongue-tingling spice from the fragrant fish sauce dressing. The recipe is quite simple, so why hesitate? Learn how to make young coconut-mixed beef tendons now!
Guide on Making Young Coconut-Mixed Beef Tendons
Soak young coconut in saltwater, rinse thoroughly, and cut into quarters. When buying beef tendons, they are often pre-boiled; wash them again with saltwater.
Next, boil water, add salt, and cook the beef tendons for an additional 30 minutes with 10g of sliced white shallots. Remove the tendons and place them in a bowl of cold water with ice, soak for 15 minutes to enhance their crispiness. Then, cut the beef tendons into bite-sized pieces.
Prepare the fish sauce mixture: 70ml fish sauce, 50ml vinegar, 70g sand sugar, 20g sliced lemongrass, 10g minced garlic, 10g minced ginger, 10g minced chili, and 10g chili powder. Combine all ingredients in a bowl and mix thoroughly.
Mix the beef tendons in a bowl, pour in the fish sauce, and use your hands to squeeze and blend so that the fish sauce soaks into the tendons. Season it to taste. Store the tendons in the fridge until ready to serve. There you go, a delightful snack for the gentlemen and a tasty nibble for the ladies!
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2. Sweet and Sour Marinated Beef Tendons
After the tendon mixed with young coconut shoots, here's another appetizer that pairs perfectly with beer, both tangy and delicious. It combines the natural crunchiness of tendons with a sweet and sour marinade, complemented by lotus stems, carrots, and dried shallots to keep it interesting. The sweet and sour marinated beef tendons with a blend of sour, spicy, sweet, and crunchy textures will leave a lasting impression on anyone who tries it.
Step-by-Step Guide to Make Sweet and Sour Marinated Beef Tendons
Rinse the beef tendons thoroughly, boil for about 30-45 minutes. Cover the pot tightly to let the tendons continue to cook until tender. Let it cool, then cut into bite-sized slices.
Prepare the accompanying vegetables in advance. Peel the outer dry skin off the purple onions. Wash the lotus stems and split them in half, while cutting the carrots into small round slices. In a bowl, mix the carrot slices with half a teaspoon of salt and a teaspoon of sugar. Marinate for about 30 minutes, then squeeze out excess water with clean hands.
Prepare the sweet and sour marinating mixture using 1 part sugar, 1 part distilled water, and 1 part vinegar. Dissolve the sugar in distilled water, then slowly add vinegar. Season the mixture to be slightly tangy and sweet.
Place the mixture of shallots, lotus stems, carrots, and beef tendons into a clean jar. Add the prepared liquid into the jar, and throw in some chili peppers. Let it sit in a cool place for 4 to 5 days before it's ready to be enjoyed.
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3. Green Mango Salad with Mixed Beef Tendons
Having beef tendons without tossing them into a mango salad is a missed opportunity, especially when mixed with green mango. The tartness of the mango blends perfectly with the chewiness of the beef tendons, and the added spiciness of chili and ginger creates a uniquely delicious green mango salad with mixed beef tendons. Serve it with rice paper, enjoy with a bit of beer, and engage in some light conversation. Before you know it, the salad plate might be empty. So, why not give it a try?
Step-by-Step Guide to Make Green Mango Salad with Mixed Beef Tendons
Clean the beef tendons, place them in a pot with 1 teaspoon of salt, and boil until tender. Remove the tendons, and cut them into small pieces.
Peel and slice the green mango, peel and crush the ginger, and clean and finely chop the chili and mint. Ensure the chili is cut to a size that won't overpower the mixture.
Next, mix the beef tendons with chili, ginger, fish sauce, and white sugar in a bowl. Finally, add the mango and mix well. Serve the dish, garnish with mint, and enjoy immediately!
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4. Braised Beef Tendons with Vegetables
After the three light dishes, let's move on to a nutrition-packed, versatile dish that pairs well with bread or hot rice. Braised beef tendons with tender, fragrant vegetables, infused with rich spices, combined with potatoes, onions, and sweet, crunchy carrots. This dish creates a flavorful and satisfying experience. Not only is it delicious and tempting, but it's also highly nutritious, making it perfect for weekend gatherings with the family.
Step-by-Step Guide to Make Braised Beef Tendons with Vegetables
Clean the beef, cut it into bite-sized pieces. Scrape the skin off the ginger, peel the garlic, and finely chop them. Marinate the beef with chopped ginger, garlic, 3 tablespoons of fish sauce, red wine, for 15 minutes.
Peel and wash the carrots and potatoes, cut them into square pieces matching the size of the beef. Peel the onion, cut it into 4 or 6 pieces lengthwise. Rinse the tomatoes and cut them into wedges.
Heat 2 tablespoons of cooking oil in a pot, wait for it to heat up, add the tomatoes and stir until they break down. Then add the beef, stir-fry together, add 2 bowls of simmering water to cook the beef until tender (note: when the water boils, reduce the heat to the lowest to maintain a gentle simmer).
After simmering for 20 minutes, add potatoes, onions, and carrots to the pot, simmer until the broth is reduced and flavorful. The dish is now ready.
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5. Rice Noodles with Beef Meatballs and Tendons
On a lazy weekend morning, indulge in a bowl of rice noodles with bouncy beef meatballs and crispy beef tendons, savoring the sweet and savory broth from the simmered bones. The steaming bowl of rice noodles, fragrant with lemongrass and a hint of chili heat, is served with chewy beef meatballs and crispy tendons. Add a touch of black and red sauces, and if you like it spicy, season with a bit of chili oil for the complete flavor experience. Just describing it makes it sound delicious; include this dish in your weekend menu!
Step-by-Step Guide to Make Rice Noodles with Beef Meatballs and Tendons
Cut the beef balls in half if they are large. Clean the beef marrow bones and tendons, briefly blanch them in boiling water to remove impurities.
Scrape the ginger, peel and wash the shallots, then grill the ginger and shallots until slightly charred. Put ginger, shallots, beef marrow bones, and tendons in a large pot, add filtered water and 1 tablespoon of salt. Bring to a boil, occasionally skim off any foam for cleanliness.
Clean and finely chop the green onions and cilantro. Wash the mung bean sprouts and drain them. Remove the stems from the herbs, use only the leaves, and wash them thoroughly.
If using dry rice noodles, soak them in cold water for about 15 minutes. Then, boil a pot of water, add the noodles, and cook for 5-8 minutes. Turn off the heat, cover the pot tightly as the noodles will continue to cook. Once cool, drain the noodles into a cold water bath and rinse them to prevent sticking. If using fresh rice noodles, use clean hands to separate the strands.
Heat a small pot, add olive oil, sauté fragrant garlic, add lemongrass, chili powder, 1 teaspoon of fish sauce, and 1/2 teaspoon of sugar. Stir well for about 5 minutes, then turn off the heat and set aside.
Once the tendons are tender, remove them from the broth, cut into bite-sized pieces. Continue boiling the bone broth, add the sautéed lemongrass mixture from step 5, season to taste, and simmer until the beef bones release their sweetness. Add the beef balls and simmer for about 10-15 minutes.
Then simmer on very low heat, keeping the broth warm on the stove. When serving, place some rice noodles in a bowl, add the beef tendons and scoop in some beef balls. Sprinkle with green onions and cilantro, ladle in the broth, and serve with bean sprouts, herbs, lime wedges, and more.
You can also replace beef balls with thinly sliced beef brisket according to your taste.
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Posted by: Quoc Thang
Keywords: 5 Delicious Dishes with Beef Tendons to Savor This Weekend
