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Recettes
Vietnamese-Style Beef Tendon Salad with Sour Fruits

Recipe

Vietnamese-Style Beef Tendon Salad with Sour Fruits

30 min prep

120 min cooking

Serves 4

Difficulty 1/5

There are many variations of this vibrant and tangy salad. The green mango and apple provide a tart crunch and the beef tendon is cooked less than it would be for a stew because the firmer texture of the tendon is one of the prized elements of this dish.

Ingredients

1 lb (500 g) Beef Flexor Tendons 1 tbsp (15 mL) white vinegar 2 tsp (10 mL) salt 2 whole star anise 1 stick cinnamon ½-inch (1 cm) slice gingerroot

Salad

3 cloves garlic, minced 1 small green (unripe) mango, cut into ½-inch (1 cm) cubes 1 small Granny Smith or other tart apple, cut into ½-inch (1 cm) cubes ¼ cup (60 ml) loosely packed coarsely chopped fresh cilantro 3 tbsp (45 mL) minced lemongrass 1 tbsp (15 mL) julienned gingerroot 1 to 2 Thai chili peppers, minced (or to taste, see Tip) 1 tbsp (15 mL) granulated sugar 3 tbsp (45 mL) fish sauce 2 tbsp (30 mL) fresh lime juice 2 tbsp (30 mL) coarsely crushed peanuts

Directions

1. Place beef tendons in a large pot and add water to cover by at least 4 inches (10 cm); add vinegar. Bring to a boil over high heat; boil for 5 minutes, skimming off any scum that rises to the top. Drain and rinse well under cold, running water. Clean and dry the pot. 2. Return beef tendons to the pot. Add enough water to cover by 4 inches (10 cm); add salt, star anise, cinnamon, and gingerroot slice. Bring to a boil over high heat and skim off any scum that rises to the top. Cover, reduce heat to low and simmer for 2½ to 3 hours, checking occasionally and replenishing the water as necessary to maintain original liquid level, until beef tendons are just tender with some resistance when pierced with a fork. Replenish the water as needed to maintain the original level. 3. Drain beef tendons in a colander, discarding cooking water. Let cool. Discard star anise, cinnamon and gingerroot slice. 4. Salad: Cut the beef tendons into ½-inch (1 cm) pieces and transfer to a large bowl. Add garlic, mango, apple, cilantro, lemongrass, gingerroot, chili peppers to taste, sugar, fish sauce and lime juice. Toss well. Transfer to a serving bowl or shallow platter and sprinkle with peanuts. Serve immediately.

Tip

For a milder salad, use just 1 Thai chili pepper and for a hotter salad, use 2 or more to your taste. If you’re not a fan of heat, reduce the chili pepper to one half or leave it out.

Cuts Used in This Recipe

Vietnamese-Style Beef Tendon Salad with Sour Fruits

Les abats et sous-produits comestibles

Tendon fléchisseur

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