Beef tendon

Tendon de bœuf (nerf)

What it is

Tendon is almost pure type I collagen with no muscle fibre in it at all, which is why it is inedible until hours of moist heat turn it translucent and slippery. French butchery calls it nerf and trims it into the bin; Vietnamese phở, Japanese gyūsuji nikomi and Cantonese braises buy it trimmed and by the kilo.

In the kitchen

Four hours at a bare simmer, or forty-five minutes under pressure — there is no shortcut, and halfway is rubber. It brings no flavour of its own, so braise it in something loud: star anise and cassia, or miso and sake.

Goes with

Star anise Cassia Ginger Soy sauce Doubanjiang Spring onion Daikon Cilantro / Coriander

Same species

Abura-kasu Amourettes (spinal marrow) Spider steak Bastourma Flank steak Beef

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