Braised beef tendon with Asian spices (low FODMAP, gluten free)

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Winter is finally here in Sydney and I am craving for something rich and hopefully it would make my skin glow again. Beef tendon is pack with collagen, low fat and no cholesterol… not 100% sure about the skin care benefits, but I am cooking a bowl for the OMG deliciousness.

Braised beef tendon with Asian spices (low FODMAP, gluten free)


(Serves 4 as a low FODMAP recipe)


  • 2 beef tendon, approx 500g, cut into large pieces
  • 1 tbsp soy sauce (use gluten free soy sauce for a gluten free option)
  • 1 tbsp oyster sauce
  • 1 tbsp sesame oil
  • 1 tbsp apple cider vinegar
  • 1 cup white wine
  • 10 cloves
  • 2 star anise
  • 1 chili
  • 10 black pepper corn

Sauce thickener:

  • 1 tsp corn flour, mixed well with 1 tbs water


Put all ingredients (other than the sauce thickener) in a pressure cooker; cook for 60 minutes on  high pressure (or cook in a normal pot for approximately 2-3 hours over low heat, or until the tendon is tender).

Add sauce thickener, stir well.

Serve on a bed of hot rice and with a side dish of simple sauteed green vegetables (such as bokchoy or spinach).


Beef tendon
Beef tendon




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