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Slow-Braised Szechuan Beef Tendons

Common in Asian cuisine, beef tendons are best served after hours of braising. Top over udon noodles for a restaurant-inspired meal.

Slow-Braised Szechuan Beef Tendons

Servings : 4-6 Prep Time: 10 minutes Total Time: 6 hours



  • 6 lbs beef tendon
  • 3 tbsp olive oil
  • 1 tbsp Szechuan peppercorns, cracked
  • 1 tsp garam masala
  • 1 tsp garlic powder
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground ginger
  • 1/2 tsp ground coriander
  • 1 celery stalk, roughly chopped
  • 3 plum tomatoes, roughly chopped
  • 8 cups bone broth or beef stock
  • 1/2 cup soy sauce


Preheat oven to 325 degrees Fahrenheit.

Add the olive oil to a Dutch oven and fry the beef tendons over medium-high heat. Sear all sides until they begin to brown. Add all of the spices and let cook for one minute. Add the vegetables and let cook for an additional five minutes.

Begin slowly adding the broth, scraping the bottom of the pot. Continue adding the broth and the soy sauce until the tendons are fully submerged. Bring the liquid to a boil, then transfer the Dutch oven to the oven.

Cook the tendons for about 6 hours or until soft. Add more water, as necessary, to keep the tendons fully covered.

Related cuts: Beef Tendon

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