How to make tender beef tendon without a pressure cooker, using only natural ingredients

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Many people use a pressure cooker to speed up the process of boiling the tendons. But if you don't have one, don't worry!

Beef tendon, a part of the cow's feet that has a chewy texture and savory taste, is often a favorite in various dishes such as beef foot soup and Bandung shaken noodles. Although delicious, tendon needs to be processed properly so that it is tender and free from fishy odor before being cooked further.

Many people use a pressure cooker to speed up the process of boiling the tendons. But if you don't have one, don't worry! There is a simple way to keep the tendons soft without special tools. Let's see how!

1. Boil with sufficient water

Prepare a large pot and fill it with enough water. Heat until boiling, then add the cleaned beef tendon.

2. Add Natural Ingredients for Softening

For a softer texture, add a few jackfruit leaves to the boil. Jackfruit leaves contain protease enzymes that help break down proteins, so the tendons become softer faster. If you don't use jackfruit leaves, the boiling process can take 3-4 hours. With jackfruit leaves, it only takes about an hour.

3. Use Coconut Water for More Savory Results

In addition to jackfruit leaves, coconut water can also be used to boil the tendons. Coconut water contains natural enzymes that help speed up the softening of the tendons, while also giving a more savory and natural taste.

4. Use Pineapple Grater for Faster Effects

For maximum results, try adding a little grated pineapple to the boiling water. Pineapple contains bromelain, an enzyme that can break down meat fibers and speed up the tenderization of tendons.

- Keep the pot uncovered and use high heat to keep the water boiling.
- Check the texture of the tendon occasionally by pressing it. If it is soft enough, lift it immediately so it doesn't get too soft.
- Once cooked, drain and clean the tendons from any dirt that may still be stuck to them.
- Separate the tendon meat from the leg bones, and the tendon is ready to be processed according to taste!

1. Use lime juice or vinegar

Before boiling, coat the tendons with lime juice or vinegar, then let it sit for 10-15 minutes before rinsing. This will help remove the fishy smell effectively.

2. Use Spices

When boiling the tendons, add bay leaves, lemongrass, ginger, or galangal to reduce the unpleasant aroma and give the tendons a more fragrant aroma.

3. Discard the first boiled water

After the tendons are boiled for the first time for 10-15 minutes, drain the water, wash the tendons, then boil them again in clean water so that the fishy smell is completely gone.

Once the tendons are tender, you can process them into various delicious dishes. Here are some recipe ideas you can try:

1. Beef Tendon Soup

Cook the tendons with soup spices such as garlic, shallots, ginger, and pepper for a savory and warm taste in the stomach.

2. Bandung Shaken Noodles

Combine the tendons with a rich, spiced beef broth, then serve with yellow noodles, bean sprouts, and sliced celery.

3. Spicy Tendon Curry

illustration photo: Instagram/@m_egga

Cook kikil with coconut milk and red chilies for a typical Padang dish that is rich and spicy and appetizing.

4. Stir-fried beef tendon with green chilies

Stir-fried tendons with sliced green chilies, shallots, and sweet soy sauce for a simple yet delicious dish.

1. What is beef tendon?

Beef tendon is a part of the cow's foot that has a chewy texture and is slightly sticky when cooked. It is usually used in dishes such as cow's foot soup, mie kocok, and gulai.

2. Why does beef tendon often smell fishy?

The fishy smell of the tendon comes from the remaining blood and fat that is still attached. Therefore, it is important to wash it thoroughly and boil it with aromatic leaves such as bay leaves or lime leaves before cooking it further.

3. Why is beef tendon often cooked in a pressure cooker?

A pressure cooker speeds up the boiling process because it uses high pressure, so the tendons can be tender in just 30-40 minutes compared to the usual method which can take up to several hours.

4. How to tenderize tendons without a pressure cooker?

Use jackfruit leaves, baking soda, or coconut water when boiling. These techniques can help speed up the tenderization naturally.

5. Are there any alternatives other than jackfruit leaves to soften tendons?

Yes! You can try boiling it with coconut water, adding grated pineapple, or using a small amount of baking soda.

6. How long does it take to boil tendons in the usual way?

Without additional ingredients, boiling the tendons can take 3-4 hours. With jackfruit leaves or other ingredients, it can be faster, around 1-2 hours.

7. What dishes are suitable for using beef tendon?

Beef tendon is delicious when made into beef foot soup, mie kocok, gulai, tongseng, and even spicy stir-fry.

With these tips, now you can enjoy tender beef tendon without the need for a pressure cooker. Good luck!

(brl/red)