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
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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.
Chef's tip
The cartilage is the prize, not a defect — don't trim it. As it cooks the gristle dissolves into the sauce, giving it body.