So here is the start of one of my favourite things to eat: Chinese style brisket and tendon noodle soup. Tendon is the whit stuff lying on top of the brisket. I'll cover in water, add some flavourings amd simmer until tender. Tendon will get cut up i to smaller pieces. It has very delicate flavour and (eventually) a melt in your mouth texture. Don't know what to compare it to. I'll post pics when uts done so you see the final product.
Ok so here's what it all looks like when ready to eat. Noodles, topped with brisket, a hard boiled egg, some baby bok choi, pickled bamboo and, of course some tendon (bottom right corner). Pour over the broth and a bit of chili oil and I call it a comforting winter dinner. For a closer look of the tendon after braising for a few hours here it is. I cut it into chunks. Ya, it still looks gross but I love it. And, hey, full of collagen to maintain my boyish complexion
That bowl full looks like what I see the workers eat on there break while I'm picking up the Chinese Take Out. I don't think it's on the menu. Looks great.
That sounds about right. It's a Chinese-style of soup. Surprisingly the tendon costs more than many cuts of beef per lb. I mean, if I had a choice between a piece of ribeye and some tendon, I'd go ribeye all the way. But this stuff is really good (in my opinion).
I've always been adventurous in what I'll eat. If someone took the time to prepare the food, it's at bare minimum worth me trying it. You can't say you don't like something if you've never tried it. I've been surprised several times in my life by certain foods that I thought I'd never like, let alone want to try. What spices or seasoning do you use on this dish? It's great to see another foodie on the site.
Would never be able to try that.... my mind is way to controlling for that.... I am one of those that has a food texture condition.... if it's not the texture my mind says it should be, I can't eat it....
It is one of those things you like or you don't. But if you're the kind of guy to eat the fat on pork chops..this stuff should be ok. It's similar texture wise. I browned the brisket and covered with water. Added some soy sauce, wine, star anise, dried hot chilis and simmered until almost done. The last hour i added a few onions, a quartered tomato, a head of garlic cloves, some ginger. I also added some lime juice when serving to brighten up.
You lost me at pickled bamboo.... but it still looks good! Spent some time in Asia, I consider myself open-minded on good eats. I don't eat the cow tongue.
Cow tongue was one of the things I thought I'd hate. I had it in Germany years ago. I've since had lengua tacos, which is beef tongue. They were great.
I have bad memories as a child, having dinner at my parent's friend's place where they served cow tongue and just carved it up like a roast. it totally turned me off. but, yeah lengua tacos are great. I made it once and it looks like a tongue when you braise it. but after peeling it, cutting it up into chunks, it just looks like beef (and it tastes great).
Grew up on that stuff, an old regular in my family, served with a tomato mushroom sauce over mashed potatoes. I think I'll pass!
I tried cow tongue tacos cooked by a friend of mine many years ago. They were actually quite good. The menudo that he brought to go with it on the other hand...
