In Finland, there doesn’t seem to be a culture that particularly enjoys beef tendon. Sometimes meat for stews contains parts that look like tendon meat, but it’s pricey and it’s a matter of luck whether you can find it or not.
The preparation is easy if you use a pressure cooker. If you don’t have a pressure cooker, you will have to simmer it in a pot for a long time. It’s going to be a very long process. A pressure cooker is handy in times of need.
*2If the amount of boiled broth is not enough, add water. Since the broth contains a lot of collagen, it becomes quite sticky when it is boiled. When it cools down, it hardens quickly and becomes jelly(*4), which is delicious, but in case you don’t like the sticky texture, use water.*3It is easy to become thick and sticky, especially if you use broth. When it becomes too sticky and large bubble0s start to form, add more water as needed.*4When you cook fish or meat, the gelatin dissolves in the cooking broth. When the broth cools, it clumps like jelly, which is called “Nikogori”. It is Japanese dish. With its sticky texture, you might think it is fat, but Achilles tendon contains almost no fat. It is gelatin. Your skin may feel smooth the next day.
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