Beef tendon is an incredible and often underutilized ingredient in the kitchen. For the dinner in Miami, we purchased our tendons from a small Vietnamese store. They were sold frozen, and I happily cleaned out the store’s freezer section. Once the tendons thawed, I marinated them with garlic powder, smoked paprika, soy sauce, and salt. Then I pressure-cooked them for two hours in a stock made from chicken feet, onions, and kombu. The resulting tendons were tender and unctuous, the broth stick-to-your-lips good. We enriched the sauce with hot sauce, bean sprouts, and culantro (not a typo, but a long, leafy herb similar to cilantro), thinly sliced the tendon, and topped them with an onsen egg. This was our latest version of Steak and Eggs.
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