Beef Tendon and Ginger Broth

Name: Beef Tendon and Ginger Broth
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 1½ lbs (680 g) Beef tendon, cleaned, trimmed of excess fat, cut into 2–3 inch pieces; 4 oz (115 g) Fresh ginger, sliced into ½-inch pieces, lightly bruised to release oils; 10 cups (2400 ml) Water; 4 tbsp (60 ml) Soy sauce; 3 stalks (75 g) Scallions, white and light green parts separated from dark green tops, all cut into 2-inch pieces; 1 tsp (5 g) Sea salt, plus more to taste

From the MyKitchenBank Kitchen

This aromatic beef tendon and ginger broth is a traditional Chinese comfort soup that slowly simmers beef tendon until it becomes melt-in-your-mouth tender, releasing rich collagen into a deeply flavored golden broth. Fresh ginger provides subtle warmth and complexity, balanced by soy sauce's savory umami. Made in a slow cooker, it's a hands-off meal that fills your home with wonderful aroma. The result is a silky, warming broth that's deeply satisfying.

Prep: 15 min
Cook: 4 hr
Total: 4 hr 15 min
Makes: 6–8 servings (about 6–8 cups of broth)

Save to My Kitchen Jump to recipe

Steps

Before you start

Have your slow cooker clean and ready (at least 6-quart capacity).
Read through the timing: total time is 4 hours on high or 8 hours on low.
For the clearest, most concentrated broth, use the LOW setting; for faster cooking, use HIGH.

1
Prep ingredients
- Clean beef tendon under cold water and trim away excess fat.
- Cut into 2–3 inch pieces and place in a bowl.
- Using the side of a large knife, lightly bruise ginger slices to crack them and release aromatic oils.
- Separate scallion whites and light green parts from the dark green tops; cut all into 2-inch pieces.
- All ingredients should be measured and ready.
+ Show details− Hide details
Ready when: All ingredients cleaned, cut, and separated.
Tip: Bruising the ginger releases its essential oils, which infuse the broth with warm, spicy flavor.
2
Add to slow cooker
- Place beef tendon pieces in a 6-quart slow cooker.
- Add bruised ginger slices, 10 cups water, 4 tbsp soy sauce, 1 tsp salt, and the white and light green parts of scallions.
- Reserve the dark green scallion tops for garnish.
- Gently stir to distribute the soy sauce, ensuring the tendon is submerged.
+ Show details− Hide details
Ready when: Ingredients in slow cooker, well combined and submerged.
Tip: Make sure the beef tendon is fully submerged to cook evenly; add a bit more water if needed.
3
Slow cook the broth
- Cover the slow cooker with its lid.
- Cook on HIGH for 4 hours, or on LOW for 8 hours.
- Do not remove the lid during cooking.
- The beef tendon will break down and become very tender as the collagen leaches into the broth, creating a silky, rich texture.
- The broth will take on a deep golden color from the soy sauce and warm tones from the ginger.
+ Show details− Hide details
Ready when: Beef tendon is very tender and easily pierced with a fork; broth is rich, aromatic, and deeply flavored.
Tip: Use the HIGH setting for faster cooking (4 hours) or LOW setting for a clearer, more concentrated broth (8 hours). If your slow cooker runs hot, start checking doneness at the 3-hour mark on HIGH.
4
Season to taste
- Carefully ladle a spoonful of broth into a small bowl and taste.
- The broth should be savory and balanced, with the ginger warmth shining through and the tendon's rich flavor evident.
- Add more soy sauce if you want deeper umami and saltiness, or add additional salt if the broth tastes bland.
- Stir gently to incorporate any new seasoning.
+ Show details− Hide details
Ready when: Broth tastes well-seasoned, savory, and balanced.
Tip: Start by adding a small amount of soy sauce; you can always add more, but you can't remove it. Remember soy sauce will intensify slightly as the broth cools.
5
Serve hot
- Ladle the hot broth into serving bowls, distributing beef tendon pieces evenly among bowls (about 3–4 pieces per serving).
- Top each bowl with reserved dark green scallion tops for color, freshness, and a mild onion flavor.
- Serve immediately while piping hot.
+ Show details− Hide details
Ready when: Broth is hot and fragrant; served in bowls.
Tip: The beef tendon is delicate after long cooking; use a spoon or chopsticks to eat it gently. The scallion tops are meant to be eaten with each spoonful for a bright contrast to the rich broth.

Good to know

Tips

For the most flavorful broth, use freshly sliced ginger rather than pre-sliced or powdered; the fresh aroma makes a significant difference.
The beef tendon will release natural gelatin, so the cooled broth may gel. This is a sign of excellent collagen content and a high-quality broth. Simply reheat to return to liquid form.
For a subtle depth of flavor, toast the bruised ginger in a dry pan for 1–2 minutes before adding it to the slow cooker; this adds a light smokiness.
This broth is often served as a main course in Chinese cuisine. For a complete meal, serve over steamed rice or with steamed bok choy on the side.

Make ahead

This broth improves with time as flavors meld and the broth becomes more concentrated. Make 1–2 days ahead and refrigerate, or make in larger batches and freeze. The flavor deepens overnight.

Storage & reheating

Room temperature: Cool to room temperature (about 1–2 hours), then refrigerate. Do not leave at room temperature longer than 2 hours. Refrigerator: Store in an airtight container for up to 4 days. Before reheating, skim any fat from the top if preferred. Freezer: Freeze in airtight containers or ice cube trays for up to 3 months. To reheat: Thaw overnight in the refrigerator, then warm gently on the stovetop over medium heat or in the microwave until steaming (5–10 minutes). Taste and re-season if needed.

Substitutions

Beef tendon → Beef shank, ox tail, or beef chuck (other tough cuts that benefit from slow cooking). Tougher cuts may need the full 8 hours on LOW; adjust cooking time as needed.
Soy sauce → Tamari for gluten-free, or mushroom-infused tamari for deeper umami. The depth and saltiness will be slightly different; taste and adjust seasoning.
Fresh ginger → Dried ginger powder (2 tbsp). Dried ginger is more concentrated and intense; use less. The flavor will be less fresh and aromatic.
Scallions → Chinese chives or fresh cilantro for garnish. Both add freshness and visual appeal in different ways. Add fresh, not during cooking.