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Slow simmering these bones creates a rich stock full of gelatin and flavour
the bone releases collagen and tenderises the flesh
or a quick grill/pan-sear for steak sandwiches
juicy inside
casseroles and curries where slow simmering makes the meat tender and allows it to absorb
Beef Tendon 1kg Tbone Slow simmering these bones createsBeef tendon is the tough connective tissue linking muscles to bone. Rich in collagen, it develops a mellow beef flavour and gelatinous texture when simmered slowly, making it a prized addition to soups, stews and braises.
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