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.