Slow Cooker Chinese-style Beef Tendon

Slow Cooker Chinese-style Beef Tendon

Prep Time 10 minutes
Cook Time 12 hours
Total Time 12 hours 10 minutes
Servings 4 to 6
Author CASA Veneracion


  • 500 grams whole beef tendons rinsed well
  • 1/2 cup soy sauce divided
  • 1-inch piece ginger
  • 3 cloves garlic
  • 1/4 teaspoon peppercorns
  • 1 star anise
  • 2 tablespoons rice wine vinegar
  • sugar to taste
  • chili oil homemade or store-bought
  • sliced scallions to garnish
  • fried garlic


  • Line the bottom of the slow cooker with non-stick paper.
  • Arrange the beef tendons in the paper-lined pot. Pour in the soy sauce. Add the ginger, garlic, star anise and peppercorns. Pour in just enough water to cover.
  • Cook the beef tendons on HIGH for about eight hours, or on LOW for about 12 hours.
  • Scoop the beef tendons from the broth and cool (do not discard the broth; you can add it to soup).
  • Cut the beef tendons into bite-size pieces and arrange on small plates.
  • Mix together the remaining soy sauce, rice wine vinegar, as much or as little chili oil as you like and just enough sugar to create a good balance of flavors.
  • Drizzle the sauce over the beef tendons.
  • Serve your Chinese-style beef tendons at room temperature or heat in the steamer for a few minutes. Sprinkle scallions and fried garlic before serving.