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

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special 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 unique. This is gonna smell and look delicious.

Pressure Cooker Chinese Beef Rib and Tendon Stew is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Pressure Cooker Chinese Beef Rib and Tendon Stew is something which I’ve loved my entire life.

This Chinese Beef Brisket Stew with Beef Tendon & Daikon (Chinese: 柱侯蘿蔔牛筋腩) is yet another classic Cantonese favorite! Beef brisket, beef tendon, and daikon are pressured cooked in spices and seasonings. Save so much time by pressure cooking to make We love to order beef tendon and daikon stew when we go for a dim sum.

To begin with this recipe, we have to 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 that.

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

Chinese beef stew recipe (柱侯蘿蔔炆牛腩) is the Cantonese style cuisine by serve with noodles and rice. The most suitable cuts for this Chinese beef stew is the beef brisket and tendon. Remove the beef once the exterior of the beef has changed color and cooked. Pressure cooked in savory Japanese seasonings, this Japanese Beef Tendon Stew (Gyusuji Nikomi) is flavorful and super tender and melts in your mouth.

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.

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 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. Beef brisket, beef tendon, and daikon are pressured cooked in spices and seasonings.

So that’s going to wrap it up with this exceptional food pressure cooker chinese beef rib and tendon stew recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!