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

Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, pressure cooker chinese beef rib and tendon stew. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

See recipes for Pressure Cooker Chinese Beef Rib and Tendon Stew too. Great recipe for Pressure Cooker Chinese Beef Rib and Tendon Stew. This recipe is much like a pot roast but with chinese flavors.

Pressure Cooker Chinese Beef Rib and Tendon Stew is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Pressure Cooker Chinese Beef Rib and Tendon Stew is something which I have loved my whole life.

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

Lay the short ribs out on a baking sheet and season with salt and pepper. See recipes for Pressure Cooker Chinese Beef Rib and Tendon Stew too. This Pressure Cooker Beef Stew is a classic, old-fashioned recipe, based on a stovetop version my mom cooked for me growing up. Pressure Cooker Chinese Beef Rib and Tendon Stew step by step.

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, Korean, and Vietnamese food in the past. Transfer beef tendon from the pressure cooker to the wok, and discard the broth. Add curry powder, sugar and tomato paste into wok and mix well. Now that I'm officially an Instant Pot convert, I decided to create a pressure cooker Cantonese braised beef with radish recipe.

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