NN · Ingredient 40
Meat & protein · one recipe
Ingredient 40Meat & protein
Ingredient 40 · Meat & protein
Beef tendon
The thick white cord that joins a muscle to bone. Shin holds a lot of it. It is almost pure collagen, packed tightly and bonded across its fibres. Do not confuse it with silver skin. Tendon is a thick, firm cord. Silver skin is a thin, shiny sheet of elastin that never becomes soft. Tendon needs a long time below the boil to become soft: 13 h or more at 88 to 90 degrees C. A 3 h braise leaves it chewy. Cook it whole, then cut it when it is cold and set.
Item no. 40
Aisle Meat & protein
Usual unit g
Recipes 1
Also called
tendonbeef tendonsRindersehneSehnen
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I
Recipes using it
oneRecipe
South African Pepper Steak Pie
Shin, oxtail and tendon braised in merlot and set in their own gelatin, frozen as pucks and baked in individual puff pastry pies.
South African · Second revision · 22 OCT 2026