How to Cook Beef Tendons Vietnamese Style
Beef Tendon (Gan Bo) – Instant Pot Recipe
Use your Instant Pot and this easy recipe to cook Beef Tendon (Gan Bo) in less than one-half the time information technology takes to cook on the stove pinnacle. Beefiness tendon is a popular ingredient in Asian cuisine. Added to hearty dishes similar Beef Stew (Bo Kho) or Beef Noodle Soup (Pho Bo), beefiness tendon adds tantalizing richness and crunchy gelatinous texture to many dishes. The conventional method of boiling the tendon takes hours. With the Instant Pot it takes just thirty minutes of pressure cooking fourth dimension. Similar it? Please read on!
What is Tendon?
Tendon is the stiff gristly tissue connecting musculus to os. Information technology'south quite tough and typically takes hours of humid until information technology's tender and edible.
Fresh beef tendon is sold at at many Asian or Mexican grocery stores. The tendon is often pre-packaged or sold by the piece at the meat counter. Occasionally you can find tendon in the frozen foods section. My local Asian grocery store sells fresh beef tendon for $5.99 per pound. Two medium-sized beefiness tendons counterbalance about 1 pound.
Notes on the Instant Pot Beef Tendon (Gan Bo) Recipe, Tips and Tricks
Beef tendon has a strong olfactory property and should be thoroughly washed before cooking. I employ table salt and distilled white vinegar to wash and deodorize the tendon. Later on removing from the packaging, rub the tendon with a generous amount of table table salt. Then soak the tendon in distilled white vinegar and permit rest for at least 10 minutes. Longer is fine besides. Rinse the tendon well to remove the salt and vinegar.
The side by side office of the prepping may be a flake icky, but information technology's important to brand certain everything is clean for eating: the tendon often has residual hairs and y'all need to pull them out. If y'all look closely at the tendon, y'all'll run across short black hairs. Some are obvious, sticking correct out and some are underneath the loose skin.
To remove the hairs, pluck them out using tweezers. (Yes, I have a defended pair of kitchen tweezers specifically for this task. No tweezing eyebrows with this one after. 🙂 ) Some of the hairs are embedded deeper into the tissue, so you may accept to pull firmly to pluck them out. I typically extract the hairs later on soaking in the salt and vinegar solution. This soaking makes the hairs easier to extract.
If this is your showtime time cooking tendon and you're not certain how business firm and crunchy y'all'd like it, sample some of it later on cooking. If the tendon is too house, pressure cook for another 15 minutes and check again. My 30-minute pressure cooking time makes a moderately firm tendon with a skilful corporeality of crunch. A quick way to check the tendon for doneness is to pierce information technology with a chopstick or fork. If you can pierce the tendon all the way through in i smooth motion, it'due south cooked. If you have to use lots of musculus to pierce the tissue, it'south not cooked enough.
Beef tendon is difficult to cut right later on cooking because the heat makes information technology a glace jelly. Refrigerating for thirty minutes will firm up the tendon and brand information technology much easier to cutting. Dry out the tendon past blotting it with a paper towel so it doesn't sideslip or slide effectually during slicing. Always employ a sharp knife and a solid cutting surface when slicing the beef tendon.
Instant Pot Beef Tendon / Gan Bo
Impress
Instant Pot Beef Tendon / Gan Bo
Utilize your Instant Pot and this like shooting fish in a barrel recipe to cook beef tendon in less than half the time information technology takes to cook on the stove meridian. Beefiness tendon is a pop ingredient in Asian cuisine. Added to hearty dishes like Beef Stew (Bo Kho) or Beefiness Pho / Vietnamese Beef Noodle Soup (Pho Bo), beefiness tendon adds tantalizing richness and crunchy gelatinous texture to many dishes. The conventional method of boiling the tendon takes hours. With the Instant Pot it takes just 30 minutes of force per unit area cooking time.
- 1 lb beef tendon , approximately ii pieces
- 1 Tbsp salt
- 1/4 cup distilled white vinegar
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Transfer the beef tendons into a large bowl. Sprinkle both sides with salt. Cascade in the vinegar and glaze the tendons in the solution. Let residual for 10 minutes.
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Rinse the tendons with cold h2o.
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Remove any hairs using tweezers. Rinse again with common cold h2o if needed.
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Transfer the cleaned tendons into the Instant Pot'south inner pot. Add enough hot water to embrace the tendons.
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Embrace with the pressure cooking lid. Set the steam release handle to "Sealing". Cook on High Pressure level for 30 minutes and allow for a natural force per unit area release.
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Remove the hat. Transfer the tendons into a bowl of ice h2o and let soak for i infinitesimal.
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Dry out the tendons and store in the refrigerator until ready to utilise.
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Use a sharp knife to cut the tendons into thin slices or chunks. Add to your favorite dishes.
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Refrigerate any remaining portions for up to 1 week. Freeze for upward to 3 months.
- A quick way to check the tendon for doneness is to pierce it with a chopstick or fork. If you can pierce the tendon all the way through, it's cooked. If yous accept to use lots of musculus to pierce the tissue, it'due south not cooked enough.
- Apply boiling water to reduce the time to pressurize the Instant Pot. It takes approximately 15 minutes to come to pressure.
- Natural pressure release is approximately xv minutes.
Nutrition Facts
Instant Pot Beefiness Tendon / Gan Bo
Amount Per Serving
Calories 170
% Daily Value*
Protein 41g 82%
* Percent Daily Values are based on a 2000 calorie diet.
Some wonderful recipes to relish with the Instant Pot Beefiness Tendon recipe:
Beefiness Stew (Bo Kho)
Vietnamese Beef Noodle Soup (Pho Bo)
Beef Shank and Pickled Mustard Greens Soup
(Canh Dua Cai Chua Bap Bo)
Tools I Honey and Use in My Kitchen
Source: https://runawayrice.com/appetizers/instant-pot-beef-tendon/
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