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Tags: butcher, CVap, lamb, spicy, whole animal
- Beef tendon
- Tendon, ginger, garlic, chili, sichuan pepper, and fennel seed
- Add all dry ingredients into vita mix or spice grinder and pulverize
- If you dare… stick your nose it the blender and take a big whiff, 10 bucks say you will only do that once
- Add salt and sugar to spice mix
- Massage tendon with the cure mix
- Suck and seal, let cure in fridge for 5-10 days depending on size
- Fresh out of cure, brush big chunks of cure off, don’t wash
- Special General Kleinman’s sauce, baby leeks and carrots
- Add unwashed cured tendon, sauce, leeks and carrots to a pot of water
- Bring to a boil and turn down to a simmer
- Simmer for 5-8 hours till tendon is completely tender through
- Mmmm done and ready to eat
- Cool completely before slicing, you can even slightly freeze to make slicing easier
- Slicing
- Sliced spicy tendon, its a long process, but ohhh so good
- My wife’s famous spicy tendon, pork, rice and kimchi bowl. Always hits the spot



















