Beef Tendon’s slow good!

Decided you want to try eating beef tendon regularly?
Don’t have access to an authentic chinese restaurant?
Can’t figure out how to make it?
I stumbled on a way to make it better than I’ve tasted in any Chinese restaurant in NYC. All you need is a slow cooker, a can of chicken broth (no msg), seasoning and time.
I use Swanson Chicken broth because it has no MSG and no added fat:
Swanson Chicken Broth Picture

Open the can and put it in the slow cooker. Add 2 large beef tendons.
Season with powdered garlic,onion, etc. I used Oscar’s Oxtail Seasoning:

If you want to step it up a notch, add polygonum multiflorum, the main ingredient in Shou Wu Chih and some Goji Berry.

A word of caution..I went overboard with the chinese herbs. I tried some eucommia bark, and some other tonics and it ended up tasting pretty bad. My advice is to limit the tonic herbs to mild tasting ones like Shou Wu, which is actually tasty. Don’t ruin your beef tendon!

Let the slow cooker do it’s stuff for 8 hours or more. You’ll have the most tender, wonderful tasting beef tendon that rivals the best chinese restaurant.

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