Beef Tendon in Chili Sauce
Prep time
Cook time
Total time
Recipe type: Appetizer
Cuisine: Chinese
  • beef tendon, 2 lbs
  • scallions, 2-3 stalks
  • ginger, 2-3 slices
  • baking soda, ½ tsp
  1. Bring a pot of water to a boil. Add beef tendon and cook for 5-10 minutes, or until white scum has floated to the top. Dump out the water and rinse the tendon well.
  2. In a pressure cooker (or stockpot), add tendon and enough water to cover the tendons.
  3. Add scallions, ginger, and baking soda.
  4. Cook at high pressure for 45 minutes to 1 hour. Release pressure according to the manufacturer's instructions. If not using a pressure cooker, bring to a boil and then lower to a simmer and cook for about 3 hours, or until the tendon is soft.
  5. Remove tendon from the pot and refrigerate for at least a couple hours, if not overnight.
  6. Once cool, slice the tendon into bite sized pieces and toss with sesame oil, soy sauce, and chili oil to taste.
  7. Serve!
Recipe by Tiny Urban Kitchen at