Beef shank and tendon are wonderful appetizers or compliment to a main dish! Beef shank is a very tough piece of meat because it’s cut from the shin and leg where it’s constantly worked. Beef tendon is low in fat, packed with protein and a great source of collagen! Slowly cooking these for 3-4 hours or pressure cooking for 1-hour will break down the protein structure that makes them tough and hard. Cooked perfectly and they retain a beautiful chewy soft texture to be enjoyed!
2 lbs whole beef shank
2 lbs whole beef tendon
2-inch ginger piece
1 tbsp salt
1 tbsp sugar
4 quarts water or chicken broth
2 tbsp soy sauce
1 tbsp water
1 tbsp honey/sugar
2 clove garlic minced
2 thai chili sliced
1 spring onion chopped
½ tsp sesame see
1 tsp sesame oil
Pre-cook wash beef shank and tendon. Bring to boil in a pot and reduce heat to medium and cook for 15-minutes.
Remove shank and tendon and rinse thoroughly. Rinse the cooking pot as well.
Return beek shank and tendon to pot. Add water, salt, sugar and garlic. Bring to a boil and lower heat to medium. Cook on the stove top for 3-4 hours. Meat and tendon are ready when a fork can easily pierce through.
Or...if you have a pressure cooker (Instant Pot)...cook for 1-hour on "Meat/Stew" setting.
Remove shank and tendon from pot. Cover in plastic wrap and allow to cool thoroughly. It will be easier to thinly slice them once they are completely cooled.
While the shank and tendon are cooling, let’s prepare the sauce that will be drizzled.
Mix all ingredients in a small bowl and mix until honey/sugar is well incorporated.
Slice beef shank and tendon thinly with a sharp knife. Arrange on serving dish/tray. Drizzle sauce on top and serve with fresh herbs and lettuce! Bon Appétit!