Beef rib-tip cartilage braised in red wine, carrots, and onions until the gristle gelatinises into something between meat and jelly. A bistro classic from the Lyonnais — long, slow, deeply French.
Serves 4Prep 20 minCook 3 hr
What to ask for
This recipe calls for Tendron de bœuf. Can't get it where you are?
Ingredients & method
Ingredients
1.2 kg tendron de bœuf, cut into 6 cm pieces
Salt and freshly cracked black pepper
3 tablespoons duck fat or neutral oil
2 onions, thickly sliced
3 carrots, in chunks
4 garlic cloves, smashed
1 tablespoon plain flour
750 ml red wine (Côtes du Rhône or Beaujolais)
300 ml beef stock
2 sprigs thyme, 1 bay leaf, parsley stalks
1 tablespoon tomato paste
Method
1Preheat the oven to 150 °C (300 °F). Pat the tendrons dry, season with salt and pepper.
2Heat the duck fat in a heavy Dutch oven over high heat. Brown the tendrons on all sides, working in batches; transfer to a plate.
3Reduce heat to medium. Add the onions and carrots; cook 8 minutes until softened. Add the garlic, tomato paste, and flour; cook 2 minutes.
4Pour in the wine and bring to a simmer, scraping the fond. Reduce by half, about 8 minutes.
5Return the tendrons to the pot. Add the stock and herbs. The liquid should come 2/3 up the meat.
6Cover, transfer to the oven, and braise 2.5 to 3 hours until the cartilage is translucent and the meat surrenders to a fork.
7Lift the tendrons onto a warm plate. Strain and reduce the sauce on the stovetop until glossy. Spoon over the meat.
8Serve over mashed potatoes, with a green salad to cut the richness.
Cook this well
$$ · braised beef, lamb neck, pot roasts, and stews
Turn a tough cut tender in one pot
Browning meat on the stovetop, then braising it slowly in the oven.
