# Beef tendon temp & time? **URL:** \ **Category:** Anova Precision® Cooker\ **Created:** [March 6, 2021, 3:38am UTC](https://community.anovaculinary.com/t/beef-tendon-temp-time/28291 "2021-03-06T03:38:41Z")\ **Posts on this page:** 4\ **Page:** 2
**Author:** ![Boo](https://avatars.discourse-cdn.com/v4/letter/b/7feea3/32.png) [@Boo](https://community.anovaculinary.com/u/Boo)\ **Post date:** [March 9, 2021, 11:27am UTC](https://community.anovaculinary.com/t/beef-tendon-temp-time/28291/21 "2021-03-09T11:27:42Z")
Beef tendon still in bath over 72 hours. This part circled in red is not fork tender and tough, Should I take it out and just finish it by braising it? ![](https://i.imgur.com/mNHW4QE.png) ---
**Author:** ![chatnoir](https://avatars.discourse-cdn.com/v4/letter/c/ecd19e/32.png) [@chatnoir](https://community.anovaculinary.com/u/chatnoir)\ **Post date:** [March 9, 2021, 3:37pm UTC](https://community.anovaculinary.com/t/beef-tendon-temp-time/28291/22 "2021-03-09T15:37:11Z")
Yes, at a high simmer for several hours. Seasonings optional. ---
**Author:** ![Boo](https://avatars.discourse-cdn.com/v4/letter/b/7feea3/32.png) [@Boo](https://community.anovaculinary.com/u/Boo)\ **Post date:** [March 9, 2021, 5:57pm UTC](https://community.anovaculinary.com/t/beef-tendon-temp-time/28291/23 "2021-03-09T17:57:23Z")
Do I add any liquids or just dump whatever is in the bag. There’s some bag juice and the tendons. ---
**Author:** ![FurrierTransform](https://avatars.discourse-cdn.com/v4/letter/f/839c29/32.png) [@FurrierTransform](https://community.anovaculinary.com/u/FurrierTransform)\ **Post date:** [March 10, 2021, 12:31am UTC](https://community.anovaculinary.com/t/beef-tendon-temp-time/28291/24 "2021-03-10T00:31:34Z")
braising normally calls for enough liquid to cover at least half the meat. Sorry, but my post clearly won’t reach you in time. But, a very simple braising liquid for beef starts with 50% beef broth and 50% red wine, add’l herbs added as you like (bay leaves, garlic, etc.). I have read that 180 F is needed to break down connective tissue, and tendon is pretty much pure connective tissue. [Previous page](https://community.anovaculinary.com/t/beef-tendon-temp-time/28291.md?page=1)