This is my favorite soup at the moment. Beef and beef tendon in an aromatic soup. This soup is nutritious and rich in collagen.
Sometimes I use cheap beef trimmings or tough cuts of beef. Tendon is surprisingly expensive. I mean, it is so tough and tasteless and takes forever to cook.
But I love it and I know all that collagen is good for my skin heh..heh... Still cheaper than buying those collagen supplements from the pharmacy. I used to do that, not anymore.
This is how raw tendon looks like. I broke them up where I could and cut the bigger pieces into smaller pieces. That would help them to soften quicker.
These are the beef trimmings. It is not always available.
If I can't get those trimmings, I buy those tough cuts of beef.
I used Sup Bunjut spices and used the recipe on the packaging as a guide.
I did not bother to blend the onions, ginger and garlic because after all, they will disintegrate when braised for a long time. Just saute until browned and aromatic.
Most of the time, I don't even bother to saute the aromatics.
So first up, add some onions, garlic and ginger to the slow cooker. I used two sup bunjut pouches. Do you remember me complaining about tough (el cheapo) sirloin steaks that I purchased? Ah! Since they are so tough, they can join the tendons in my slow cooker.
See that? Three sirloin steaks, tendon, aromatics and water in my slow cooker.
There you go. I set the cooker on high and once I see the liquids start to boil, I turn the setting to low and leave the slow cooker to do its thing for a few hours.
I admit that I used chicken stock cubes to season the soup. I don't see anything wrong with that as it makes the soup very tasty.
What is important (for me) is ginger to reduce the gaminess of the beef. This soup is delicious and satisfying.
Beef Tendon Soup
Recipe source : PH
Ingredients :
- 500g beef tendon
- 700g beef (use tough cuts like brisket or beef trimmings)
- 1 big red onions, sliced
- 1 big piece of ginger, sliced
- 5 cloves garlic
- 2 sup bunjut pouches
- 2 liters water
- 2 chicken stock cubes (or use salt to taste)
Method :
1. Put all ingredients into a slow cooker.
2. Set the cooker to high and then turn down to low once the water starts boiling.
3. Let cook for a few hours until the beef and tendon are tender.
4. To serve, garnish with daun sup and lots of crispy fried shallots.
So easy, ah??? Yes! Enjoy!
I saw your slow cooker dented, quite seriously, what happened? :P
ReplyDeleteI never saw raw beef tendon and thank you for showing me how does it looks like.
That slow cooker arrived during MCO and although the packing box looked fine, the cooker was dented, I took photo and complained to the seller. They were willing to accept return and refund. But so mafan lah especially during MCO. So I tested the cooker and since it worked fine, I decided to keep it,
DeleteGotta go and enjoy some tendons soon - they say they are not red meat, all collagen, not meat at all.
ReplyDeleteYup, they are connective tissue and the collagen content is good for us.
DeleteFirst of all, I don't really like beef soup (worst still if got tendon inside) coz I find them usually too gamey and beefy for my taste. Ah, so the secret is to put ginger in to reduce the gaminess. I was once told to put ginger when I boil soups but I've not tried that coz I was afraid the soup will taste too ginger-y. When I saw your previous photos of beef tendon soup, I thought you've been very rajin to make bone broth. Looks like you went the "cheat route" and used chicken stock cubes (I use a teaspoon of that in my soups too...and when I make stir-fry vegetables, it make them taste nicer!).
ReplyDeleteThe beef tendon looks scary...but the beef trimmings even scarier! >_< You put that all in your soup? The soup will be very oily. I buy pork ribs and I'll use my scissors to trim off as much fat as possible before I use them in my soups (and the soup will still be slightly oil). Your pot of beef soup must be pretty expensive...even with the el cheapo beef. P/S: I thought your slow cooker looked seriously dented too....but, then again, it might be the reflection coz if it was that dented, I don't think the inner pot would be able to fit in, right? ;)
Yes, no need to use bone broth because the tendon contributes to the collagen content. I mostly do bone broth for the collagen. Try ginger in your soups and if you enjoy ginger, you will love the aroma and flavor it imparts to the soup. I don't find it overpowering at all.
DeleteLOL! Yes, the tendons do look scary. I know the trimmings contain a lot of fats and I just remove them once they solidify in the fridge.
My slow cooker is indeed dented LOL! Please see my reply to Choi Yen.
Thanks for the recipe. I wonder the spice will taste how different from Taiwan spice beef broth. Will using a pressure cooker to cook this soup be better or not?
ReplyDeleteTaiwan spices taste different and I prefer sup bunjut spices. Using pressure cooker will save even more time.
DeleteThat would be my man's favourite soup too. Lol. But he tries to cut on red meat nowadays.
ReplyDeleteI see! Many doctors are telling people to cut down on red meat. That's why I don't go and see my doctor.. LOL!
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