Beef Tendon: an underrated protein?

[Cari]

@questforhealth “Would you ever put cooked meat chunks and herbs, spices and some carrots in the  gelatin and make a meat jelly?”

 

I love aspic. I eat my gelatinous broths cold and salted and recently started thinking about adding other savory things too. Here I experimented adding slices of boiled egg…

• This reply was modified 6 months, 1 week ago by Cari.

[Cari]

I made this AMAZING jello with the juice of two oranges, the peels of four oranges, 7 maraschino cherries and a couple of cups of that clear lamb tendon gelatinous broth I made the other day. There was absolutely no flavor to it and it made a better jello than the powdered stuff. I cooked the peels in the broth for about ten minutes then added the juice, strained it into a bowl and added my quartered cherries. 

[Kevin007]

Oh man, the ideas are flowing…
-What about making hot dogs or sausage links using the tendon instead of fat?
-Or making an ice cream?  Sugar, flavoring and tendon?
-What about head cheese?  I’ve had it before and didn’t like it because the gelatin was too soft.   This would be quite firm and create a very different texture.

I think on it’s own, the cooked tendon may be too “chewey” and take time to get used to.

 

[Anonymous]

I wonder if we could dry these and make cat or dog treats too

[Author]

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