Pressure Cooker Chinese Beef Rib and Tendon Stew. 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.
Place beef tendon in a pressure cooker and add water to cover beef completely. Place on high heat until rated pressure has been reached. Welcome to my site about modern Chinese cooking – including street food, family recipes, and restaurant dishes. This Delicious Pressure Cooker Chinese Beef Rib and Tendon Stew using 22 simple ingredients and 18 easy steps. Here is how you achieve yummy food.
Ingredients of Pressure Cooker Chinese Beef Rib and Tendon Stew
- You need 2-3 lbs of beef short ribs.
- Prepare 1 lb of beef tendon.
- Prepare 1 Tbsp of oil.
- Prepare 3 of shallots, sliced.
- Prepare 4 cloves of garlic, minced.
- It’s 5 of spring onions.
- Prepare 4 inch of ginger, peeled & sliced.
- It’s 1 Tbsp of shaoxing wine.
- You need 2 cups of chicken stock.
- It’s 3 Tbsp of chu hou paste.
- Prepare 1 Tbsp of soy sauce.
- It’s 1 Tbsp of dark soy sauce.
- It’s 2 tsp of oyster sauce.
- You need 2 tsp of sugar.
- You need 3 of whole star anise.
- You need 5 inches of orange peel.
- It’s 1.5 lbs of daikon, peeled and cubed.
- You need 3 of parsnips, peeled and cubed.
- Prepare 5 oz of shitake, sliced.
- It’s 1 can of baby corn.
- You need 4 Tbsp of water.
- You need 4 Tbsp of corn starch.
I take a less labor-intensive approach. 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. 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 instructions
- 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..
- While the tendon is cooking, prepare the other ingredients..
- Lay the short ribs out on a baking sheet and season with salt and pepper..
- 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..
- Peel and cube the daikon and parsnips, and rough slice the shitake and add to a large bowl..
- In a small dish add the chu hou paste, soy sauces, oyster sauce, sugar, star anise and orange peel..
- 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..
- Preheat the oven broiler to high. Broil the short ribs for 5 minutes until they are seared and browning..
- 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..
- After the shaoxing has deglaze the bottom of the pan, add the stock and the chu hou mixture. Stir to distribute..
- Layer in the short ribs and cubed tendon. Add the daikon, parsnip and mushroom on top..
- Pressure cook on high pressure for 10 min.
- Quick release the pressure. Drian the baby corn and add it to a bowl..
- Remove the daikon and parsnips and place on top of the baby corn. Leave this aside to stay warm..
- Replace the lid on the pressure cooker and cook on high pressure for another 20 min.
- Let the pressure naturally release. Remove the lid and pick out the rib bones..
- 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..
- Add the reserved vegetables and mix. Dice the green stems of the onions for garnish..
Sweet soy ribs, inspired by the appetizer menu at my local hole-in-the-wall Chinese American restaurant. 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. Using a pressure cooker for the brisket.