Hello, beef tendons grow on the back of the cow. They are the two main tendons on the back of the cow that connect the muscles of the whole body. Because of its hard texture, difficulty in cooking, and the small quantity, it is generally discarded. Since Xinjiang mutton skewers appeared on the market, beef tendons have appeared on our tables in large quantities.

Although it has a tough texture and is not easy to cook, it is a rare delicacy when cooked properly.

There is no secret to making beef tendon. It just needs to be simmered over low heat until tender and tender, so that it tastes delicious.