
-
-
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
Tags: beef, cure, simmer, spicy, tendon