Beef pizzle, also known as bull pizzle or beef tendon, is the dried or fresh penis of a bull. It may sound unusual, but in many cuisines it is valued for its chewy texture and rich, gelatinous flavor. This article explains exactly what beef pizzle is, how to prepare it, and offers a simple braised recipe that turns this tough cut into a tender, savory dish.
Ingredients
- 1 lb (450 g) fresh or dried beef pizzle (if dried, soak overnight)
- 1 tbsp (15 ml) vegetable oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 cups (480 ml) beef broth
- 1 cup (240 ml) water
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) rice vinegar
- 1 star anise
- 1 cinnamon stick
- 1 tsp (5 g) black peppercorns
- Salt to taste
Instructions
- If using dried beef pizzle, soak it in cold water for at least 12 hours or overnight in the refrigerator. Drain and rinse thoroughly.
- Cut the pizzle into 2-inch (5 cm) pieces. If it is very tough, score the surface lightly with a knife to help it absorb flavors.
- Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Add the pizzle pieces and sear until browned on all sides, about 5 minutes. Work in batches if needed to avoid overcrowding.
- Add the onion, garlic, and ginger. Cook, stirring, for 2 minutes until fragrant.
- Pour in the beef broth, water, soy sauce, and rice vinegar. Add the star anise, cinnamon stick, and peppercorns. Bring to a boil.
- Reduce heat to low, cover, and simmer gently for 2 to 2.5 hours, or until the pizzle is tender and easily pierced with a fork. Check occasionally and add more water if the liquid level drops too low.
- Once tender, remove the pizzle pieces with a slotted spoon and set aside. Discard the whole spices. If you prefer a thicker sauce, simmer the liquid uncovered for 10–15 minutes to reduce.
- Return the pizzle to the sauce, season with salt to taste, and serve hot.
Tips
- Soaking dried pizzle is essential. Dried beef pizzle is rock-hard; skipping the overnight soak will make it nearly impossible to cook evenly. If you are short on time, use fresh pizzle instead.
- Substitute if needed. If beef pizzle is hard to find, beef tendon (Achilles tendon) is the closest substitute and cooks similarly. It has a slightly different texture but works well in the same braising liquid.
- Don’t rush the braise. Low and slow is the key. Cooking at a rolling boil will make the meat tough and rubbery. Keep the heat low and the pot covered.
- Skim the foam. During the first 30 minutes of simmering, foam and impurities may rise to the surface. Skim them off with a spoon for a cleaner, clearer sauce.
Serving Suggestions
Serve braised beef pizzle over steamed rice or noodles, spooning the reduced sauce over the top. It also pairs well with mashed potatoes or crusty bread to soak up the savory liquid. For a complete meal, add a side of stir-fried greens like bok choy or broccoli.
Variations
- Spicy Sichuan style: Add 1–2 tablespoons of doubanjiang (fermented broad bean paste) and a handful of dried chilies with the aromatics for a numbing, spicy kick.
- Herb-forward version: Replace the star anise and cinnamon with fresh thyme, rosemary, and a bay leaf for a more Western flavor profile.
- Pressure cooker method: After searing, cook in a pressure cooker on high for 45 minutes instead of simmering on the stovetop. Quick-release and then reduce the sauce as directed.
Storage and Reheating
Store leftover beef pizzle in an airtight container in the refrigerator for up to 3 days. The flavors will meld and often improve overnight. To reheat, place in a saucepan over medium-low heat with a splash of water or broth, stirring occasionally until heated through (165°F / 74°C). You can also reheat in the microwave in 1-minute intervals, but the stovetop yields better texture. Freezing is possible for up to 2 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
What exactly is beef pizzle? Beef pizzle is the penis of a bull. It is often sold dried as a dog chew, but in some culinary traditions it is used for human consumption. Fresh or soaked, it is a tough, sinewy cut that becomes tender when braised.
Is beef pizzle safe to eat? Yes, when properly cooked to a safe internal temperature. For whole cuts of beef, the USDA FSIS recommends cooking to 145°F (63°C) with a 3-minute rest, but because pizzle is very tough, it is usually cooked much longer until tender. Always ensure it is cooked through and handle raw meat with proper hygiene.
Where can I buy beef pizzle? It is most commonly found in Asian grocery stores, either fresh or dried. You can also order it online from specialty meat suppliers. If you cannot find it, ask a local butcher – they may be able to source it.
How do I clean fresh beef pizzle? Rinse it thoroughly under cold water and pat dry. Some prefer to blanch it in boiling water for 2–3 minutes to remove any impurities before cooking. Then proceed with the recipe.
Can I use beef pizzle in a soup or stew? Absolutely. It adds a rich, gelatinous body to soups and stews. Simply add it in the same way you would add beef tendon or oxtail, and simmer until tender.
Why is my cooked pizzle still tough? It likely needs more time. Pizzle is extremely dense and collagen-rich. If it is not fork-tender after 2.5 hours, continue simmering in 30-minute increments until it reaches the desired texture.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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