Simple, tasty, indulgent. All you really need is a slow cooker to tenderize the tendon. Everything else is a matter of assembly.
Cook time: 6 hours
Servings: 3 people
Beef tendon shoyu ramen
Organ meat
Beef (ox) tongue salpicao
Cooked and chilled ox tongue is cut into cubes, marinated in garlic, pepper and olive oil then floured, seared in butter, doused with sauce and tossed with fresh button mushrooms.
Cook time: 5 minutes
Servings: 4 people
Slow cooker beef (ox) tripe, beans and sausage soup
Dried beans, beef tripe, onion, garlic, salt, pepper and bay leaves simmered in the slow cooker overnight. The next day, they were added to sauteed vegetables and sausages for a chunky and filling soup.
Cook time: 10 hours 40 minutes
Servings: 4 people
Beef tongue with lemongrass chili sauce
Inspired by the South American beef tongue in vinaigrette and Thai fried egg salad (yum khai dao), this is a dish of thinly sliced boiled beef tongue soaked in a sweet, salty and spicy sauce.
Cook time: 3 hours 30 minutes
Servings: 4 people
Beef tendon braised in soy chili sauce
Beef tendon is cooked to tenderness in the slow cooker, cooled, chilled, cut into bite-sized pieces then braised shortly in a savory sweet-salty sauce spiked with chili flakes.
Cook time: 6 hours 15 minutes
Servings: 6 people