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Beef Tendon Broth is a rich, savory soup made by simmering beef tendons for hours to extract their collagen and flavor. The result is a hearty, gelatinous broth with deep, meaty notes, often enhanced with aromatics like ginger, garlic, and spices. It’s commonly served with noodles or rice for a comforting, filling meal.

Beef Tendon Broth

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Cook Time 8

Total Time 8

Servings

Calories 50 kcal

Ingredients

2 lbs about 0.9 kg beef tendons, cleaned and cut into pieces
10 cups about 2.4 liters water
2 tablespoons about 30 ml apple cider vinegar
1 teaspoon about 5 ml salt, or to taste

Instructions

Preparing the Tendons: Rinse the beef tendons under cold water to remove any debris. If larger, cut them into manageable pieces to ensure even cooking.
Simmering with Vinegar: Place the cleaned tendons in a large pot. Add water and apple cider vinegar. The acidity from the vinegar helps break down the collagen in the tendons, enriching the broth.
Bringing to a Boil: Bring the mixture to a boil over high heat, then reduce the heat to a low simmer. Skim off any foam or impurities that rise to the surface during the first few minutes of simmering.
Long Cooking Time: Allow the broth to simmer gently for 6-8 hours. The lengthy cooking process is crucial for breaking down the tendons, resulting in a broth rich in gelatin and flavor.
Seasoning: Add salt to the broth in the last hour of cooking, adjusting the amount according to your taste preferences.
Straining the Broth: Once the cooking time is complete, remove the pot from the heat. Strain the broth through a fine-mesh sieve to remove the tendons and any solids, discarding these remnants.
Cooling and Storing: Allow the broth to cool to room temperature before refrigerating or freezing. The broth will likely gelatinize when cooled, indicating a high collagen content, which is beneficial for gut health and joint support.