Ingredients:

  • 2 pounds beef tendon, cut into chunks (900g)
  • 1 tablespoon vegetable oil (15ml)
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1-inch piece ginger, sliced
  • 4 cups beef broth (950ml)
  • 2 tablespoons soy sauce (30ml)
  • 1 tablespoon fish sauce (15ml)
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • 1 tablespoon brown sugar (15g)
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • Salt to taste

Instructions:

  1. Prepare the Ingredients: Dice the onion, mince the garlic, slice the ginger, carrots, and celery.
  2. Sear the Beef Tendon: Heat vegetable oil in a large pot over medium-high heat. Add beef tendon and brown on all sides (about 5-7 minutes).
  3. Sauté Aromatics: Add onion, garlic, and ginger to the pot. Sauté until fragrant and onions are translucent (about 3-5 minutes).
  4. Add Liquids and Seasoning: Pour in beef broth, soy sauce, fish sauce, and stir to combine. Add brown sugar, bay leaves, and black peppercorns.
  5. Add Vegetables: Stir in carrots and celery.
  6. Slow Cook: Bring to a boil, then reduce to low heat. Cover and simmer for 2-3 hours until beef tendon is tender.
  7. Check for Doneness: Beef tendon should be fork-tender. Adjust seasoning with salt if needed.
  8. Serve: Ladle into bowls and enjoy hot, optionally garnishing with herbs.