Keto Carnivory: More on Cooking Beef and Lamb Tendon

Oh goodness, I think I have finally mastered how to cook beef/lamb tendon!

So, first, I had to learn to fully submerge them in water while slow cooking overnight on Low.

Then, I had to learn to add flavor by placing other flavorful cuts of beef on top of them, to let the juices drip down. Fattier cuts, in which you score the fat, are best, since the tendon is 97% protein and very lean.

Then the final step to mastering them was braising! Before slow cooking them, I braised them first in some good leftover beef drippings. Then I followed with 12 hours in the slow cooker, submerged in water and covered with flavorful beef cuts with their fat scored.

Oh heavens!!!

It's absolutely wonderful. Sticky, scrumptious, and full of gelatin to improve one's skin and joints and connective tissue!

Previously, pigs feet were my favorite cut ever, because of that wonderful sticky, collagen-y deliciousness. But now tendon is! It's every bit as good and much better healthwise, since it has a much better omega 6 fatty acid profile.

Just don't spread the word. Tendons are hard to come by, and I don't want to share!

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