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Three beef tendon dishes

Ah beef tendon, you delicious, sticky, chewy thing, you. You bring body to stocks and a unique blubbery texture to every table you grace. Simmered for long enough, and I mean around seven hours, you transform from a tough opaque ropey thing into supple translucence. Some say you’re the new pork belly but there’s hardly any fat on you. If you won’t yield to my chopstick – and you generally do – I can slurp you off my spoon. You’re rarely predictable, every part of you is an adventure, but ultimately you’re tender, tendon. And you’re mine.

No. 1 BBQ House (Photo: Stephanie Clifford-Smith)

No. 1 BBQ House

Tendon is elevated to star status at this little barbecue shop that does such brisk takeaway business there are queues down the street. We like nabbing one of the five little tables though and going hard. Order a whole plate of glistening tendon (AUD $14.80) which is gently chewy with sweet master stock back notes or mix it up with a combination BBQ plate (AUD $26/$36) with say some roast pork and soy chicken. Your call. A few greens with oyster sauce and you’re set.

152 Beamish Street, Campsie, 02 9718 6147

Eat Fuh (Photo: Stephanie Clifford-Smith)

Eat Fuh

Fans of Marrickville’s old school pho joints might view this next gen newcomer with suspicion but not for long. The massive stock cauldron dominating the open kitchen can be seen from the street and the pho it produces is as good as any. Get your tendon for an extra buck with the beef pho (AUD $14/ $16), the bowl landing ready-garnished with basil and bean sprouts. Go fishing for the generous chunks of the stuff nestled amongst the rare beef slices and follow it up with a coconut and pandan crème brûlée. It’d be rude not to.

274 Illawarra Road, Marrickville, 02 8385 3459

Mother Chu’s Taiwanese Gourmet (Photo: Stephanie Clifford-Smith)

Mother Chu’s Taiwanese Gourmet

This might be a good place to lose your tendon cherry. There’s a vast, all-purpose menu catering for the full spectrum of appetites and a cute little side dish teaming tendon with braised beef flank (AUD $7.80) is the perfect intro. The master stock puddle moistening the dish is lightly chili-spiced and a generous sprinkling of rough chopped coriander brings a welcome herbal brightness.

1/84-88 Dixon Street, Haymarket, 02 9211 0288

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