Easiest Way to Prepare Pressure Cooker Chinese Beef Rib and Tendon Stew

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, pressure cooker chinese beef rib and tendon stew. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

This Chinese Beef Brisket Stew with Beef Tendon & Daikon (Chinese: 柱侯蘿蔔牛筋腩) is yet another classic Cantonese favorite! It's not only a staple Uncooked: If you bought uncooked beef tendons, pressure cook the beef tendons with a cup of cold water in Instant Pot Pressure Cooker at High. Beef brisket, beef tendon, and daikon are pressured cooked in spices and seasonings.

Pressure Cooker Chinese Beef Rib and Tendon Stew is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Pressure Cooker Chinese Beef Rib and Tendon Stew is something which I’ve loved my entire life.

Guide to Make Pressure Cooker Chinese Beef Rib and Tendon Stew

To begin with this recipe, we must prepare a few ingredients. You can have pressure cooker chinese beef rib and tendon stew using 22 ingredients and 18 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Pressure Cooker Chinese Beef Rib and Tendon Stew:

1. Prepare beef short ribs
2. Make ready beef tendon
3. Get oil
4. Prepare shallots, sliced
5. Make ready garlic, minced
6. Make ready spring onions
7. Make ready ginger, peeled & sliced
8. Get shaoxing wine
9. Get chicken stock
10. Prepare chu hou paste
11. Prepare soy sauce
12. Make ready dark soy sauce
13. Make ready oyster sauce
14. Get sugar
15. Take whole star anise
16. Make ready orange peel
17. Take daikon, peeled and cubed
18. Get parsnips, peeled and cubed
19. Make ready shitake, sliced
20. Make ready baby corn
21. Make ready water
22. Prepare corn starch

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Instructions

Instructions to make Pressure Cooker Chinese Beef Rib and Tendon Stew:

1. Place the beef tendon in the pressure cooker and add 1 cup water. Pressure cook on high pressure for 1 hour and 15 min and natural pressure release.
2. While the tendon is cooking, prepare the other ingredients.
3. Lay the short ribs out on a baking sheet and season with salt and pepper.
4. Separate the green from the white parts of the spring onion. Add the white parts to a small bowl and then prep the garlic, shallot and ginger into the bowl.
5. Peel and cube the daikon and parsnips, and rough slice the shitake and add to a large bowl.
6. In a small dish add the chu hou paste, soy sauces, oyster sauce, sugar, star anise and orange peel.
7. When the tendon is done cooking, pour the cooking liquid out, and rinse the tendon under cool water. Cut the tendon into bite size pieces.
8. Preheat the oven broiler to high. Broil the short ribs for 5 minutes until they are seared and browning.
9. In the cleaned out pressure cooker heat the oil with the saute function. Add the onions, shallot, garlic and ginger. Cook until they begin to brown and stick to the bottom of the pan and then add the shaoxing wine.
10. After the shaoxing has deglaze the bottom of the pan, add the stock and the chu hou mixture. Stir to distribute.
11. Layer in the short ribs and cubed tendon. Add the daikon, parsnip and mushroom on top.
12. Pressure cook on high pressure for 10 min
13. Quick release the pressure. Drian the baby corn and add it to a bowl.
14. Remove the daikon and parsnips and place on top of the baby corn. Leave this aside to stay warm.
15. Replace the lid on the pressure cooker and cook on high pressure for another 20 min
16. Let the pressure naturally release. Remove the lid and pick out the rib bones.
17. Combine the starch and water into a slurry. Bring the stew to a simmer and add the slurry while stirring a little at a time until it thickens to your level of choosing.
18. Add the reserved vegetables and mix. Dice the green stems of the onions for garnish.

Pressure cooked in savory Japanese seasonings, this Japanese Beef Tendon Stew (Gyusuji Nikomi) is flavorful and super tender and melts in your mouth. Beef tendons are commonly used as an ingredient in some Asian cuisines and I've tried them in Chinese, Japanese. This Pressure Cooker Beef Stew is a classic, old-fashioned recipe, based on a stovetop version my mom cooked for me growing up. Using a pressure cooker for the brisket. The Chinese grocery stores usually sell the tendon Andy's father, who was originally from Hong Kong, loves to eat the tendon and fat that are attached to This recipe is for making either a stew or soup.

As simple as that Recipe of Pressure Cooker Chinese Beef Rib and Tendon Stew

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