Beef tendons still tough? Try these 5 food hacks to make them soft quickly and not fall apart without a pressure cooker

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Don't let the processed beef tendons be tough and difficult to chew, making the experience of eating the dish less enjoyable.

Brilio.net - Beef tendon, with its chewy and unique texture, is often the prima donna in various appetizing dishes. Call it a rich spice tendon curry, warming Bandung noodles , or spicy stir-fries that stimulate the appetite. However, it is not uncommon for the processed beef tendon to be tough and difficult to chew, making the experience of eating the dish less enjoyable.

Processing beef tendons to make them tender is indeed easy and difficult. Many people choose to use a pressure cooker to shorten the cooking time and ensure that the tendons are tender. But, what if you don't have a pressure cooker at home? Or maybe you want to find a more energy-efficient and practical way? Don't worry, don't worry! There are various food hacks or smart tricks that you can try to make beef tendons tender without having to use a pressure cooker.

This article will thoroughly discuss 5 food hacks that you can practice in the kitchen to get super soft, not tough, and certainly not falling apart beef tendons when cooked. Ready to turn tough beef tendons into an addictive dish? Let's check out the tips summarized by BrilioFood from various sources.

The right boiling technique is the key to getting tender beef tendon. This "boil, let stand, boil again" technique has proven to be effective in softening tendon without breaking it.

- Step 1: Prepare a large pot and enough water to completely submerge the beef tendon. Boil the water until it boils.

- Step 2: Put the cut and washed beef tendons into boiling water. Add 5-10 bay leaves to remove the fishy smell of the tendons.

- Step 3: After boiling, boil the tendons for 15 minutes, then turn off the heat and let it sit for 20-25 minutes with the pan covered. This process helps the tendons soften naturally.

- Step 4: After letting it sit, boil the tendons again for 15 minutes or until they reach the desired level of tenderness.

- Step 5: Lift and drain the tendons. The beef tendons are ready to be processed into various delicious dishes.

It is important to remember: Water from boiling the tendons should not be used as stock because it contains dirt and fat from the tendons.

Salt not only serves as a flavor enhancer, but can also help tenderize beef tendons. The method is very easy:

- Prepare water in a pan or frying pan, put the beef tendon in it.
- Add enough salt to the boiling water.
- Boil the tendons until tender. Salt will help break down the tendon fibers, making the texture softer.

Blanching is the process of boiling the cow's tendon in boiling water for a few minutes to remove dirt and bad odors. This process also helps prepare the tendon for the next boiling process.

- Cut the beef tendon into smaller pieces.

- Boil water until boiling, put the pieces of tendon into the boiling water for 10-15 minutes.

- Lift and wash the tendons thoroughly with running water.

In addition to bay leaves, you can also add other aromatic spices when boiling beef tendons to add flavor and aroma that are appetizing. Some choices of aromatic spices that you can use include:

- Garlic, crushed
- Onions, cut into pieces
- Black pepper grains
- Ginger, bruised

Cooking the beef tendon for too long can actually make it crumble and lose its chewy texture. Pay attention to the cooking time and check regularly to make sure the tendon is not overcooked. You can pierce the tendon with a fork or knife to determine its level of tenderness. If it is easy to pierce and feels soft, immediately remove and drain.

- Choose Fresh Cow's Knee: Fresh cow's knee will be more tender when cooked. Choose a brightly colored, odorless, and chewy textured cow's knee.

- Cut to the Right Size: Cut the beef tendon to the right size for the dish you are making. Cuts that are too big will take longer to become tender, while cuts that are too small will crumble easily.

- Use Low or Medium Heat: Boiling the beef tendons on low or medium heat will help keep the texture chewy and not fall apart. Avoid boiling on high heat because it can make the tendons burn quickly and become tough.

(brl/tin)