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
A traditional recipe for tendineux often includes a combination of vegetables, such as carrots, onions, and
The term "tendineux" is not commonly used in modern French cuisine, and the dish is often referred