250 grams / 9 ounces beef tendons, rinsed
1 tablespoon coconut aminos
1/4 cup water
2 tablespoons coconut aminos
1/2 tablespoon sesame oil
1/2 tablespoon chili sesame or olive oil (or 1 tablespoon oil + 1/2 teaspoon chili powder)
1 teaspoon vinegar
1/4 teaspoon salt
1 teaspoon Sichuan peppercorns, toasted and ground
1/4 teaspoon erythritol or sweetener of choice
1 scallion, thinly sliced
1. Place the tendons in a heat-proof bowl with 1/4 cup water inside the bowl. Toss with 1 tablespoon coconut aminos. Steam for four hours.
1a. Alternatively, you can fill a pot with water and boil the tendons for four hours. Check the water level periodically to make sure the tendons stay submerged.
2. Once the tendons are done, cool and slice.
3. Mix the coconut aminos (2 tablespoons), sesame oil, chili oil, vinegar, salt, Sichuan pepper and sweetener. Pour over the tendons and toss. Taste and adjust.
4. Garnish with the sliced scallion.
** Yes, it will take four hours for the tendons to cook through. They’re done with they’re completely transclucent and you can easily stick a chopstick or knife through them.