Simple Way to Prepare Ultimate Pressure Cooker Chinese Beef Rib and Tendon Stew

Hello everybody, welcome to my recipe site. Today I will show you a way to prepare a distinctive dish, Pressure Cooker Chinese Beef Rib and Tendon Stew. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Pressure Cooker Chinese Beef Rib and Tendon Stew Recipe. See recipes for Pressure Cooker Chinese Beef Rib and Tendon Stew too. Great recipe for Pressure Cooker Chinese Beef Rib and Tendon Stew.

You can cook Pressure Cooker Chinese Beef Rib and Tendon Stew using 22 ingredients and 18 steps. Here is how you achieve that.

Ingredients of Pressure Cooker Chinese Beef Rib and Tendon Stew

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

So if you can't find it, simply omit it.See great 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.

Pressure Cooker Chinese Beef Rib and Tendon Stew instructions

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 Cooker Chinese Beef Rib and Tendon Stew instructions.While the tendon is cooking, prepare the other ingredients.Lay the short ribs out on a baking sheet and season with salt and pepper.

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.Finding the perfect bowl of beef brisket is often on top of my list whenever I visit Asia.