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
7 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Cut pre-cooked beef tendon into 1-inch pieces. If using raw tendon, pressure-cook at high for 45 min first.
Step 2
Pour dashi into a medium pot. Bring to a simmer over medium heat, ~3 minutes.
Step 3
Stir miso paste and ginger into the hot broth until fully dissolved, ~1 minute. Do not boil.
Step 4
Add daikon and mushrooms. Simmer 8 minutes until vegetables soften and flavors meld.
Step 5
Stir in beef tendon pieces. Heat through for 2 minutes until steaming.
Step 6
Ladle into bowls and garnish with scallions. Serve hot.
Tools you’ll need
- medium pot (4-quart)
- knife
- cutting board
- spoon or whisk
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
