This Beef Tendon Stew is a comforting, Japanese-inspired dish that embodies the perfect marriage of tenderness, richness, and deep umami flavor. Slow-simmered beef brisket and gelatinous tendons melt together in a fragrant miso-based broth, creating a meal that’s hearty yet refined. Every spoonful offers layers of savory sweetness, balanced by the earthy tones of dashi and soy. It’s the kind of dish that warms you from within — ideal for chilly evenings or quiet dinners when only something wholesome and deeply satisfying will do.

Remember it later

Like this recipe? Pin it to your favorite board NOW!

Ingredient Breakdown

The foundation of this stew lies in the balance of textures. Beef tendons, known for their collagen-rich, silky finish, slowly transform into melt-in-your-mouth morsels after long simmering. Combined with the juicy tenderness of brisket, the result is a comforting contrast of softness and chew.

The aromatics—ginger, carrots, and konjac—build the flavor’s complexity. Ginger lends a subtle warmth that cuts through the richness, while carrots add a mellow sweetness and color to the stew. Konjac, with its springy texture, absorbs the sauce beautifully, adding an unexpected but delightful dimension.

At the heart of this dish is its seasoning base. Miso, soy sauce, mirin, and sugar blend seamlessly to create a broth that’s both savory and slightly sweet. Each component plays its role—miso providing depth, soy adding saltiness, mirin offering a gentle sweetness, and sugar rounding it all out for perfect balance. Dashi stock ties everything together, enriching the broth with a delicate oceanic undertone. To finish, freshly chopped spring onions bring brightness and a refreshing aroma that lift the dish right before serving.

Step-by-Step Preparation Guide

The process begins with cleansing the meat. Parboiling both the tendons and brisket for a few minutes is crucial—it removes impurities, ensuring a clear and refined broth. This simple step sets the tone for a clean-tasting stew with a smooth mouthfeel.

Once cleaned, the tendons are gently simmered with salt and water until they soften, developing their signature gelatinous texture. This slow, steady cooking transforms them into tender pieces that nearly dissolve upon contact. When the tendons reach the right consistency, the brisket joins the pot along with carrots and konjac, absorbing the simmering essence of the broth.

The next stage is where the magic happens. Dashi stock, miso, soy sauce, mirin, and sugar are added to the pot, forming a savory, slightly sweet broth that deepens in flavor with every minute. The key is patience—allowing the mixture to simmer quietly so the flavors can weave together harmoniously.

As the stew thickens, the sauce begins to cling to the ingredients, creating a glossy, caramel-toned finish. The final simmer concentrates the flavors, producing a stew that’s rich but not heavy. Before serving, a final seasoning check ensures balance between saltiness and sweetness. A scattering of spring onions provides color, fragrance, and a touch of vibrancy that perfectly complements the tender meat and rich broth.

Recipe Tips & Frequently Asked Questions

Properly cleaning tendons and konjac:
Always parboil and rinse well to remove impurities and achieve a clean-tasting broth.

Maintaining a gentle simmer:
Avoid boiling too vigorously to keep the broth clear and the meat tender.

Balancing flavors:
Adjust miso and mirin gradually to control saltiness and sweetness without overpowering the stew.

Natural thickening:
Let the broth reduce naturally; the collagen from tendons will create a silky, thickened consistency without the need for starch.

Storage and reheating:
Store leftovers in an airtight container and reheat gently over low heat, adding a splash of dashi or water to restore the sauce’s texture.

Can I make this stew using only brisket or only tendons?
Yes, but combining both gives a better mix of textures—tendons for gelatinous richness and brisket for meaty flavor.

What can I use if I don’t have dashi stock?
Substitute with beef or chicken stock and a small piece of kombu for a similar umami note.

How do I prevent the miso from clumping?
Dissolve it in a ladleful of broth before stirring it back into the pot.

Can this dish be made in a slow cooker or pressure cooker?
Absolutely. A slow cooker enhances tenderness, while a pressure cooker cuts the simmering time in half.

How long can I store leftovers, and what’s the best way to reheat them?
It keeps well in the fridge for up to 3 days. Reheat gently over low heat to maintain tenderness and flavor.

What to Serve With This Recipe

This stew pairs beautifully with steamed Japanese rice, which absorbs the flavorful broth perfectly. For a more substantial meal, serve it with udon noodles or thick soba for a comforting, bowl-style presentation. On the side, light dishes like sautéed spinach with sesame, pickled daikon, or cucumber salad offer refreshing contrast to the stew’s richness. A warm cup of green tea or a small glass of sake complements the umami depth and completes a traditional Japanese-inspired meal.

Creative Variations

For a heartier take, add slices of daikon radish or shiitake mushrooms to deepen the stew’s umami profile. Replacing miso with soy-based tare introduces a more savory edge. Leftovers can easily transform into something new—pour the stew over rice for a donburi-style bowl or mix it with noodles and broth for a quick, flavorful soup. Each variation enhances the dish’s versatility while maintaining its comforting, soul-warming core.

This Beef Tendon Stew is a true celebration of slow cooking and deep flavor. Every component—from the tender meat to the miso-rich broth—works together to create a dish that feels both luxurious and homey. Its silky texture, savory sweetness, and umami depth make it unforgettable, while its simplicity ensures it’s approachable for any cook. Warm, nourishing, and undeniably satisfying, it’s a stew that invites comfort in every bite.

Ingredients

700g beef brisket
700g beef tendons
2 carrots, cubed
½ cup konjac
Thumb-sized piece of ginger, sliced
500ml dashi stock
3 tbsp miso
3 tbsp mirin
2 tbsp soy sauce
2 tbsp sugar
1 tbsp chopped spring onions (for garnish)
Salt and pepper, to taste

Instructions

Begin by filling a large pot with water and bringing it to a vigorous boil. Add the beef tendons and brisket, allowing them to cook for about 5 minutes. This initial boil helps remove excess fat and impurities. Drain the pot completely, then rinse the meats under cold running water, scrubbing gently to remove any scum or residue. Do the same for the konjac, ensuring it is thoroughly cleaned before cooking.

Return the beef tendons to a clean pot and pour in about 4 cups of fresh water, along with a pinch of salt. Bring it to a boil once more, then reduce the heat to low. Let the tendons simmer gently for approximately 1½ hours, or until they begin to soften and develop a gelatinous texture.

After this slow simmer, add the beef brisket, carrots, konjac, dashi stock, soy sauce, miso, sugar, and mirin into the same pot. Stir well to combine all ingredients, ensuring the miso dissolves evenly into the broth. Bring the stew to a gentle boil again, then lower the heat to a steady simmer. Cover with a lid and allow it to cook for an additional 45 minutes, so the flavors meld and the meat becomes tender.

Once the beef is soft and the broth has deepened in color, remove the lid and increase the heat to high. Continue simmering for about 15 minutes, or until the sauce slightly thickens and coats the ingredients beautifully. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Turn off the heat and let the stew rest briefly before serving. Ladle into bowls and garnish with freshly chopped spring onions. This comforting Beef Tendon Stew is best enjoyed warm, its rich broth and tender meat offering a perfect balance of umami, sweetness, and savory depth.