Chef Greg Biggers of Cafe des Architectes cooks with beef tendon
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Uploaded by chicagoreader on Feb 23, 2011
Typically used in Asian soups and stews, beef tendon is a dense, fibrous connective tissue. Biggers has used it before, at a restaurant he worked at in Philadelphia, but "the only thing I've ever done with it is Vietnamese pho. I learned that from a Chinese gentleman who would cook it for line cooks when they came in hungover," he said.
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Overly complicated preparation that doesn't do anything to show off the texture of the tendons, or anything on that plate for that matter.
vinny81604 1 month ago