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