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Veal Tendons

Veal tendons cooked slowly in oil, onions, garlic, herbs, and stock, served with gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Veal Tendons

Ingredients

Directions

Braise

  1. In a large saucepan, combine the veal tendons and salad oil.

  2. Add the minced onions, garlic, bay leaf, thyme, pepper, and salt.

  3. Place the pan over low heat and cover with a lid weighted with embers.

  4. Stir frequently and simmer until the tendons are tender.

  5. Pour in the stock and boil for 5 minutes without skimming the fat.

Serve

  1. Serve the tendons in a dish with the gravy poured over them.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Clove + thymetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Thyme + peppertop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Garlic + thymetop 4% of all pairs
    Smell alikestrong
    Cooked together5,608 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Veal tendons
Collagen-rich connective tissue that turns tender and silky with slow, moist cooking.
Salad oil
Carries the heat and helps the aromatics soften without browning.
Onions
Break down during simmering to add sweetness and body to the gravy.
Stock
Forms the liquid base of the gravy and adds savory depth.

The step that matters

Simmer until the tendons are tender. Tendons are tough collagen that needs long, gentle, low heat to break down into gelatin. Rushing with high heat toughens the meat and leaves the gravy thin.

Swap the clove

How well each one fits the dish's main ingredients (veal, onion, garlic, thyme, pepper):

  1. Marjoramfits better
  2. Parsleyfits better
  3. Sagefits better
  4. Clovethe original

Fit is the average pairing score against veal, onion, garlic, thyme, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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