2

votes

What To Do with Detached Tendons from Grass-Fed Beef Knuckles?

Answered on August 19, 2014
Created February 27, 2012 at 4:44 AM

I got me some grass-fed beef knuckles through mail order. After thawing, I realized just how huge the knuckles are. So I decided to detach the meat and tendons attached to the knuckles. Spent a good part of the afternoon doing that with my Ginsu knife. Then I thought perhaps the detached tendons and meats should be consumed separately. So I put them into my electric oven. When they were done, I realize they were rock solid and I could hardly bite into them.

Then I realized I should have just boiled the whole thing and let the flesh and tendons fall off. I also put the knuckles back into the freezer since I decided to make my bone broth with Buffalo marrow bones instead, which are just marrow bones with marrows at the core --- much easier to handle. So what should I do with the detached tendons? I started boiling them, after having roasted them initially. But they're still pretty hard. Should they just be thrown out?

3c6b4eed18dc57f746755b698426e7c8

(5152)

on February 28, 2012
at 03:21 PM

I'm sure it's tasty. But having boiled it for about 10 hours, the main tendon is about as tough as Goodyear's steel-belted radial tire.

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on February 27, 2012
at 08:07 AM

And I mean a long cook...four hours at least.

Ff1dbd6cecad1e69a8234fb2c2c5c5ed

(1409)

on February 27, 2012
at 07:33 AM

Can't help you with the state of your tendons after baking them, but I have recently discovered a strange craving for connective tissue. I cook my bones, tendons and all, and find myself grawing every morsel off those bones once I take them out of the broth. Like a dog, really. Asked the butcher for an extra load of bones last time. Oh, and I also roast the whole lot before I boil them, but for a relatively short time.

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6 Answers

2
34b560c8b9ce660d7839fb7e29d7be89

on February 27, 2012
at 06:58 AM

You could try to simmer them for a while after the boiling, it may take several hours as with pho recipes. I think that it may take a little longer than usual since they'll have to rehydrate and I honestly don't know how the flavor and texture is going to be since they have been roasted already. Truthfully it may simply be easier to just toss it out.

1
Ec6e6cb0bee067776433dea987d6c844

on February 27, 2012
at 08:00 PM

Make Pho! It's the tastiest way I've had tendons.

3c6b4eed18dc57f746755b698426e7c8

(5152)

on February 28, 2012
at 03:21 PM

I'm sure it's tasty. But having boiled it for about 10 hours, the main tendon is about as tough as Goodyear's steel-belted radial tire.

1
Fb67dc30cead043d1d13ea503a3044dc

(3280)

on February 27, 2012
at 08:06 AM

Don't toss it! Braise it! It's loaded with collagen, the prize part of bone broth. Thats totally useable even roasted; you can still braise it. It will become really tender after a good long cook. Check this out:

http://www.eatmedaily.com/2009/09/offal-of-the-week-beef-tendon/

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on February 27, 2012
at 08:07 AM

And I mean a long cook...four hours at least.

0
77877f762c40637911396daa19b53094

(78467)

on February 27, 2012
at 09:19 PM

I think a slow cooker on the lowest setting may be the best way to cook them- just add them in with your knuckle bones.

0
246ebf68e35743f62e5e187891b9cba0

(21430)

on February 27, 2012
at 07:22 PM

My local Pho joint has a special with tendon, tripe, and brisket. The tendon is my favorite part - I absolutely love the texture.

0
5b4fd1d0dcb02b1cc3c666ece9e5983d

(1169)

on February 27, 2012
at 08:29 AM

Put the tendons in the broth anyway. I just made a bone broth and went to get beef feet. Long story short, I got tendons because beef feet / hooves were way to expensive. The resulting broth is incredibly gelatinous when cold. I take that a good sign and due to the tendons I improvised with.

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