You need to start cooking the tendon far in advance because it takes a couple of hours (at least) to simmer into submission (or less time if you use a pressure cooker). The tendon needs to be very ...

Beef cheeks are wonderful in a red-cooked dish but brisket – preferably layered with tendon – is also delicious ... I’ve given the recipe for the latter method. Chun pei is dried, aged ...