Beef Tendon and Seaweed Creamy Soup

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I was in the grocery when I thought of going for a beef-based dish. As I scan what’s in for the day, I saw a pile of tendons. For those who doesn’t know what this is, these are tissues that bind muscles to the bones, and holds bones together. In Tagalog, it is called litid. I thought this should be perfect, something that I have in mind: a heavy protein, beef dish, chewy, flavorful, easy-to-cook.

I bought some half kilo and thought of plainly stir frying it with very little butter and some herbs and spices and bits of seaweed (yeah I love seaweed, all kinds). Guess what? I ended up having a soup-like dish by accident.

This isn’t soup really. Or is it? Hahaha! This wasn’t meant to be, but as the ingredients were on the frying pan, I didn’t expect beef tendon would melt fast in the most awesome, creamiest of ways. I actually have no clue how this has melted like this. Probably it was the type of tendons I got. What remained are those tendons that have obvious muscle tissues in it.

But hey, sometimes, the most sinful of dishes can be achieved by accident. Try this guys!

Features of this Dish
Soup-like, buttery, creamy, chewy, slimy (haha), protein-rich, fatty

Flavor
Buttery, hints of herbs, salty

Components

  • beef tendon (I think the more transparent ones tend to melt faster)
  • salt (just some pinch)
  • herbs (thyme, rosemary, oregano, marjoram)
  • garlic
  • bacon bits
  • butter (1inch x 1inch)
  • seaweed (laver)

How To

Heat up frying pan on low so as not to burn butter. Melt butter in the frying pan. Toss in garlic. Few seconds after, toss in beef tendon and bacon bits. Saute tendon and bacon bits for 3 to 5 minutes. During this time, the more transparent tendons tend to melt producing a creamy, soupy texture. Put in seaweed. This would add to the creaminess of the mix, it gets a bit slimy too hahaha. Simmer for 30 seconds. Season with a pinch of salt and herbs.

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