We may receive a commission on purchases made from links. If you haven't cooked beef tendon before, you might be put off by its white color and firm texture, which has little resemblance to ...

You need to start cooking the tendon far in advance because it takes a couple of hours (at least) to simmer into submission (or less time if you use a pressure cooker). The tendon needs to be very ...

A well-cooked pot roast should offer mouth-wateringly tender bites of fall-apart beef. We checked in with a chef to find out ...

If I’m not in a rush, I cook the ingredients in a clay ... similar), which takes a little longer. How much tendon you use is up to you: the beef and tendon together should weigh 1kg (35 oz).