Beef tendon is an incredible and often under utilized ingredient in the kitchen. For the dinner in Miami we purchased our tendons from a small Vietnamese store. They were sold frozen and I happlily cleaned out the store's freezer section. Once the tendons thawed, I marinated them with garlic powder, smoked paprika, soy sauce and salt. Then I pressure cooked them for two hours in a stock made from chicken feet, onions and kombu. The resulting tendons were tender and unctuous, the broth stick-to-your lips good.
We enriched the sauce with hot sauce, bean sprouts and culantro (not a typo but a long, leafy herb similar to cilantro), thinly sliced the tendon and topped them with an onsen egg. This was our latest version of Steak and Eggs.
