Notes:
Since beef tendons are tough and fibrous connective tissues, they
are almost impossible to cut uncooked. Ask the butcher to slice
tendons into pieces or halfway during cooking and when tendons
are soft enough to slice through, remove them from the pot, cut
them into serving parts, and then return to the pot to continue to
cook.
Nutrition:
Calories: 346kcal | Carbohydrates: 21g | Protein: 39g | Fat: 12g
Saturated Fat: 5g | Cholesterol: 88mg | Sodium: 642mg |
Potassium: 1230mg | Fiber: 6g | Sugar: 6g | Vitamin A: 235IU |
Vitamin C: 66.2mg | Calcium: 137mg | Iron: 7mg
Chef Ceajay Palanca,
Sous Chef,
International House
Berkeley, California
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