tendineux

Tendineux refers to a culinary term that originated in French cuisine, particularly in the region of Gascony. The name "tendineux" translates to "tendinous" or "springy" in English, which describes the texture of the dish. This traditional French stew is characterized by its use of tougher, yet flavorful, cuts of meat, typically beef, and is cooked in a rich broth with vegetables.

The preparation of tendineux typically involves slow-cooking the tougher meat cuts over low heat for an extended period of time. This helps to break down the connective tissues, resulting in a tender and flavorful dish with a springy texture. Tendineux is often served with boiled potatoes or bread, which are used to soak up the flavorful broth.

A traditional recipe for tendineux often includes a combination of vegetables, such as carrots, onions, and celery, which are sautéed in a pan with oil before adding the meat and broth. Some recipes also include additional ingredients like red wine, vinegar, or herbs to enhance the flavor and aroma of the dish.

The term "tendineux" is not commonly used in modern French cuisine, and the dish is often referred to as a "stew" or "cassoulet" in more general terms. However, it remains an important part of the culinary heritage of Gascony and a nostalgic reminder of the region's rich gastronomic traditions. The dish is often found in local cookbooks and is sometimes served in regional restaurants that specialize in Gascon cuisine.