Beef Tendon Stew with Miso & Ginger
A streamlined Japanese-inspired beef tendon braise that skips the 8-hour simmer. Precook the tendon sous-vide or use tender braised beef chuck, then finish in a rich miso-ginger broth in under 20 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 320
- Protein
- 38g
Ingredients
- 1.5 lbs beef tendon (pre-cooked, or braised beef chuck as substitute)
- 4 cups dashi stock (or low-sodium chicken broth)
- 3 tbsp white miso paste
- 1 tbsp fresh ginger, peeled and minced
- 8 oz daikon radish, cut into 1-inch cubes
- 6 oz shiitake mushrooms, halved
- 2 stalks scallions (chopped), for garnish
Instructions
- 1
Cut pre-cooked beef tendon into 1-inch pieces. If using raw tendon, pressure-cook at high for 45 min first.
- 2
Pour dashi into a medium pot. Bring to a simmer over medium heat, ~3 minutes.
- 3
Stir miso paste and ginger into the hot broth until fully dissolved, ~1 minute. Do not boil.
- 4
Add daikon and mushrooms. Simmer 8 minutes until vegetables soften and flavors meld.
- 5
Stir in beef tendon pieces. Heat through for 2 minutes until steaming.
- 6
Ladle into bowls and garnish with scallions. Serve hot.
Tools you’ll need
- medium pot (4-quart)
- knife
- cutting board
- spoon or whisk
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