Pressure Cooker Chinese Beef Rib and Tendon Stew
Pressure Cooker Chinese Beef Rib and Tendon Stew

Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to make a special dish, pressure cooker chinese beef rib and tendon stew. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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

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.

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

The ingredients needed to make Pressure Cooker Chinese Beef Rib and Tendon Stew:
  1. Prepare 2-3 lbs beef short ribs
  2. Get 1 lb beef tendon
  3. Prepare 1 Tbsp oil
  4. Prepare 3 shallots, sliced
  5. Take 4 cloves garlic, minced
  6. Prepare 5 spring onions
  7. Make ready 4 inch ginger, peeled & sliced
  8. Prepare 1 Tbsp shaoxing wine
  9. Take 2 cups chicken stock
  10. Take 3 Tbsp chu hou paste
  11. Prepare 1 Tbsp soy sauce
  12. Get 1 Tbsp dark soy sauce
  13. Make ready 2 tsp oyster sauce
  14. Take 2 tsp sugar
  15. Prepare 3 whole star anise
  16. Make ready 5 inches orange peel
  17. Take 1.5 lbs daikon, peeled and cubed
  18. Get 3 parsnips, peeled and cubed
  19. Make ready 5 oz shitake, sliced
  20. Make ready 1 can baby corn
  21. Get 4 Tbsp water
  22. Make ready 4 Tbsp corn starch

Beef, carrots and potatoes taste like they simmered all day, but this If you par boil the potatoes it removes the "stick to your ribs" factor that's so devine about stew! Try the School Lunchroom Rolls recipe on this website. This savory and delicious pressure cooker beef stew has been adapted as an easy and super fast pressure cooker recipe that's hard to beat. After cooker beeps indicating cooking time has been reached.

Steps 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. Tendons are tough and fibrous but become tender after a long period of cooking. With the use of pressure cooker, the cooking process can be. This is a great winter stew-type dish. A lot of different cuts of beef will work; my old choice was blade as its large amount of intramuscular fat gives it.

So that’s going to wrap this up for this special food pressure cooker chinese beef rib and tendon stew recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!