We started with beef tendons. We added tamarind extract, Coke, soy sauce, water, and garam masala. We pressure cooked the tendons for 2 hours. When the pressure dissipated from the pot, we removed the tendons and wrapped them individually in plastic wrap to form tendon cylinders and chilled them. We strained the cooking liquid. When the tendons were chilled and set, we cut them into medallions that were 1 cm thick. We reheated the tendon slices in the cooking liquid in the CVap, letting the sauce softly thicken into a glaze. We served the glazed tendon slices with pickled green papaya and beef salt seasoned shen li hon, otherwise known as daikon leaf. The meat was rich and succulent. The tamarind and cola balanced each other with sweet and tart. The papaya added brightness and the shen li hon added a vegetal, juicy, crispness to finish things off.
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