Ingredients

The following ingredients have 4 Servings
  • 1 pound beef tendons
  • 1 pound boneless beef shanks (cut into portions)
  • water
  • 1 tablespoon oil
  • 1 medium onion (peeled and chopped)
  • 1 28-ounce can pork and beans
  • salt and pepper to taste

Instruction

  • In a large pot over medium heat, combine beef shanks, beef tendon and enough water to cover. Bring to a boil, skimming scum that accumulates on top. Lower heat, cover and simmer for about 1-1/2 to 2 hours or until beef and tendon are fork-tender. Remove from heat, drain and reserve about 1 cup of the liquid.
  • In a pot over medium heat, heat oil. Add onions and cook until limp. Add beef shanks and tendons and cook, stirring occasionally, for about 3 to 5 minutes.
  • Add pork and beans and reserved liquid. Season with salt and pepper to taste. Continue to simmer for about 10 to 15 minutes. Serve hot.