INGREDIENTS:

• beef tendon, 2 lbs
• scallions, 2-3 stalks
• ginger, 2-3 slices
• baking soda, ½ tsp

INSTRUCTIONS:

1. Bring a pot of water to a boil. Add beef tendon and cook for 5-10 minutes, or until white scum has floated to the top. Dump out the water and rinse the tendon well.
2. In a pressure cooker (or stockpot), add tendon and enough water to cover the tendons.
3. Add scallions, ginger, and baking soda.
4. Cook at high pressure for 45 minutes to 1 hour. Release pressure according to the manufacturer's instructions. If not using a pressure cooker, bring to a boil and then lower to a simmer and cook for about 3 hours, or until the tendon is soft.
5. Remove tendon from the pot and refrigerate for at least a couple hours, if not overnight.
6. Once cool, slice the tendon into bite sized pieces and toss with sesame oil, soy sauce, and chili oil to taste.
7. Serve!