How do you cook beef heel muscle?

LEG OF BEEF: May be stewed. Used mostly for stock as it is gelatinous.

*Beef heel muscle appears to be a Chinese cut of meat. When cooked it balls up to resemble some sort of internal organ. Other beef cuts with a bit of fat and plenty of connective tissue (the sight of tendon is a good sign when it comes to this dish), like rib meat, shank or chuck are fine too. Cut into small chunks and cook for 2 hours. Most Chinese plain noodles are suitable, but thin, round noodles are most common for this dish in Taiwan. The vegetables from the stock can be eaten separately.

http://www.eatingchina.com/recipes/clear-beef-noodles.htm

You can also make a somewhat stretchy-gooey sweet food out of it, called "gelatina" in Colombia.

You boil the feet down, strain the broth, add sugar or "panela," a brick of a kind of brown sugar, then pull like taffy.

This lady uses paddles to pull it--I've never seen that done.
http://www.vivatravelguides.com/south-america/colombia/southern-colombia/san-agustin/san-agustin-overview/dulce-de-pata

I've pulled it this way:
http://www.flickr.com/photos/jramirmo/2194457596/in/set-72157603503003391/

You have to hold it very lightly because it's HOT!