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Mar 21, 2007 06:56 PM

How to prepare frozen beef tendon for pho?

I found the ingredient, now I need to know how to prepare it. Any help is appreciated.

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  1. Unless it is precooked, it needs long braising like most connective tissue.

    2 Replies
    1. re: paulj

      Forgive my lack of knowledge but does tendon brown and then I guess it should be braised in beef broth?

      1. re: nosey

        Browning is not an issue in my view with tendon- it just needs to simmer in a broth for a long time- till it gets to the unctuousness and cut-ability you like with your pho as it will simply warm in that broth

    2. It's a part of the broth, which should take anywhere from 4-8 hours to simmer.

      2 Replies
      1. re: butter

        I cheated and used Pho broth in a can. The tendon is in pretty big pieces, do I need to shred it or anything. Can you tell I'm out of my element?

        1. re: nosey

          Since the Pho broth in a can is already at its optimal concentration, etc you may need to cook this separately. Crockpot overnite covered w/ water and a few glugs of fish sauce or soy. It is the texture you are after. Then when soft you are adding it to your pho as a finished ingredient just to heat thru. Slice it whichever way you like, but definately bit sizish.

      2. You have to braise it, using the same ingrediants as making beef brisket the wonton places make ( soy sauce light and dark, star anise, cinamon bark, fresh ginger that has been bruised, salt sugar ) It will take about 2 to 2.5 hours. Once it is very soft almost like gelatan you dump the liquid out and put the tendon in a rectagular pan. Cool in fridge over night and then cut into rectangular strips the size of half a credit card like you see in some pho stores and add two to three pieces your pho just before pouring the broth in your bowl. You could also cook it with some of your beef pho broth on the side if you are afraid to ruin your pho, I just cook it with stock while i am making my pho broth, about 3 hours, it needs more time to cook since it is in liquid and not being braised, this version will be white, almost translucent. the shapes will be odd round circles. Enjoy