Tendon Sisig

I bought 5lbs of beef tendon. I’m still not sure I actually got tendon because it hasn’t been behaving or tasting the way I expect. But I have gone to the farmer twice and I keep getting what looks kind of like the same thing.

I’m goig to give it another go, and maybe try a version of this:


I have already put in the sous vide the cut and salted tendon, and it still comes out really chewey. Then I took it and blasted it in the pressure cooker for 2 hours. Still chewey. So I’m going to set it on “simmer” and see how that turns out.

This has been kind of frustrating since the pieces that I have don’t seem to match the photographs on the blogs which write about it.