You may have come across beef tendon in a bowl of Vietnamese beef pho or perhaps a comforting Taiwanese beef noodle soup. While it's a fairly common ingredient in a variety of Asian dishes, beef ...

How much tendon you use is up to you: the beef and tendon together should weigh 1kg (35¼ oz). I like to use 500 grams (17¾ oz) of each, but most people prefer more beef.

Chef Chris Pandel of the Bristol challenged Greg Biggers, executive chef at Cafe des Architectes, to come up with a recipe using beef tendon for this installment of our weekly feature. “I kind ...

To make enough for four people, use enough tendons to cut 20 fine slices and proceed with the recipe. Any remaining tendons can be frozen for future use. The best recipes from Australia's leading ...

Add the garlic and cook another 2 minutes, assuring that the garlic does not burn. Add back the lamb necks, their cooking liquid and the drained beans. Toss in the herb sprigs and the salt and pepper.