Sometimes I use cheap beef trimmings or tough cuts of beef. Tendon is surprisingly expensive. I mean, it is so tough and tasteless and takes forever to cook.
This is how raw tendon looks like. I broke them up where I could and cut the bigger pieces into smaller pieces. That would help them to soften quicker.
These are the beef trimmings. It is not always available.
If I can’t get those trimmings, I buy those tough cuts of beef.
I used Sup Bunjut spices and used the recipe on the packaging as a guide.
I did not bother to blend the onions, ginger and garlic because after all, they will disintegrate when braised for a long time. Just saute until browned and aromatic.
So first up, add some onions, garlic and ginger to the slow cooker. I used two sup bunjut pouches. Do you remember me complaining about tough (el cheapo) sirloin steaks that I purchased? Ah! Since they are so tough, they can join the tendons in my slow cooker.
See that? Three sirloin steaks, tendon, aromatics and water in my slow cooker.
There you go. I set the cooker on high and once I see the liquids start to boil, I turn the setting to low and leave the slow cooker to do its thing for a few hours.
What is important (for me) is ginger to reduce the gaminess of the beef. This soup is delicious and satisfying.
Beef Tendon Soup
