Argentina🇦🇷 Beef Tendon 1.5 lbs | Pre-cut Tendon Pieces | High Protein Low Fat | Chewy and Soft | Braised, Curry, Stewed, Soup Choice

Want to cook tendon dishes that are soft and have a chewy texture, but don't want to process large pieces of tendon yourself? This Argentina Beef Tendon 1.5 lb pack is pre-cut into convenient tendon pieces, saving time on self-cutting, especially suitable for making Hong Kong-style braised beef tendon, curry beef tendon, radish stewed beef tendon, Zhu Hou beef tendon and various slow-cooked soup pots.

Tendon itself contains a large amount of connective tissue; after sufficient braising time, the texture will gradually become soft, chewy and sticky. Especially suitable for slow cooking, pressure cookers and long braising, one pack can create many Hong Kong, Chinese and Southeast Asian dishes.

Approximately 1.5 lbs (approx. 680g) per pack, portion size suitable for a family to braise a pot to enjoy slowly, and convenient for restaurants, cha chaan tengs or guests who like to prepare large amounts of food at once.

Argentina Beef Tendon | The more stewed, the softer and chewier

The texture of beef tendon is completely different from general beef.

Raw beef tendon is relatively firm and requires long braising time to gradually soften the connective tissue. After cooking for sufficient time, the beef tendon will present a texture that is elastic and soft, and can fully absorb the sauce flavor.

Therefore, it is particularly suitable for:

• Braising in Soy Sauce
• Stewing with Chuhou Sauce
• Curry
• Radish Stewed with Beef Tendon
• Luo Shui (Chinese-Style Braising)
• Clear Broth Slow Stew
• Beef Brisket and Tendon Claypot
• Topping for Cheung Chai Mian (Street-Style Noodles)

Pre-Cut | Saves the Trouble of Cutting Beef Tendon Yourself

Whole beef tendon is usually quite hard before cooking, making it not easy to cut at home.

This beef tendon has been pre-cut into square pieces; after thawing, it can be blanched and braised directly, reducing processing steps.

A particularly good choice for Hong Kong households that enjoy cooking:

Beef Brisket and Tendon Pot, Curry Beef Tendon, Radish Beef Tendon, Chu Hou Beef Tendon

Perfect for family meals.

1.5 lb Family Pack | Ideal for a Sharing Pot

Approximately 1.5lb/680g per pack, compared to smaller packs, it is more suitable for dishes that require long braising times.

Because beef tendon dishes generally add radish, brisket, potatoes, onions, or other ingredients, a 1.5lb pack of beef tendon can make a very rich large pot.

Especially suitable for:

• Family Dinner
• Weekend Pot Meals
• Autumn and Winter Comfort Food
• Friends Gathering
• Meal Prep
• Hong Kong-Style Cafés / Cart Noodle Stalls
• Bulk Preparation for Catering

Recommended ways to eat

1. Cantonese-Style Chuhou Braised Beef Tendon

First blanch the beef tendon to remove impurities, then add ginger, garlic, chuhou sauce, light soy sauce, rock sugar, and spices, and braise slowly.

Braise until the beef tendon is soft and tender, allowing the sauce to fully penetrate the meat; it pairs wonderfully with white rice.

You can also add beef brisket to the pot to make the classic Chuhou Braised Beef Brisket and Tendon Pot.

2. Braised Beef Tendon with Daikon Radish

Beef tendon and daikon radish are a classic combination.

Add the daikon radish once the beef tendon is half-softened, allowing the radish to absorb the flavours of the beef and sauce.

A single pot serves both soft, tender beef tendon and flavourful daikon radish, making it perfect for autumn and winter family dinners.

3. Curry Beef Tendon

The sticky, chewy texture of beef tendon pairs especially well with rich curry sauce.

You can add potatoes, carrots, and onions to braise together, and serve with white rice, French bread, or Indian flatbread.

4. Red-Braised Beef Tendon

Slow-braise with light soy sauce, dark soy sauce, star anise, bay leaves, rock sugar, and ginger and spring onions.

Once the beef tendon is cooked until tender and chewy, it can be served directly with rice or used as a topping for noodles.

5. Beef Tendon Cheung Chai Mian

After braising, cut the beef tendon into bite-sized pieces and serve with thick noodles, oil noodles, radish, pork skin, and curry sauce for the familiar Cheung Chai Mian flavour loved by Hong Kongers.

6. Clear Broth Braised Beef Tendon

If you prefer something lighter than rich, dark sauces, you can slow-braise with ginger slices, radish, and clear broth.

Once the beef tendon is tender, add a small amount of salt to season. This results in a lighter flavour, and you can also add beef brisket or beef bones to the broth while cooking.

Pressure Cooking for Convenience

Beef tendon requires a long cooking time, making a pressure cooker particularly suitable.

First blanch the beef tendon to clean it, then add broth and spices and cook in a pressure cooker. This significantly reduces the time required for traditional slow braising.

Actual cooking times will vary depending on the size of the beef tendon, the cookware used, and your preferred texture. It is recommended to cook until it reaches your desired tenderness.

Thawing and Preparation Tips

It is recommended to transfer the beef tendon from the freezer to the refrigerator to thaw naturally before cooking.

After thawing, blanch the beef tendon in boiling water, rinse it clean, and then proceed with braising, currying, or stewing.

To shorten the cooking time, you can stew it the night before and refrigerate it once cooled. When reheated the next day, the beef tendon will typically be more flavorful.

Product Information

Product Name: Argentine Beef Tendon
English Name: Argentine Beef Tendon
Net Weight: 1.5 lbs (approx. 680g)
Beef Origin: Argentina
Product Form: Pre-cut Beef Tendon Pieces
Product Status: Frozen
Key Features: Chewy, tender, absorbs juices well, suitable for slow cooking
Recommended Cooking Methods: Braising, Chiu Hou stewing, currying, radish and beef tendon stew, soup
Storage Instructions: Frozen