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

Before you jump to Pressure Cooker Chinese Beef Rib and Tendon Stew recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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Initially, you should be very careful when food shopping that you don’t automatically put things in your shopping cart that you don’t want to eat. For example, have you ever checked how much sugar and salt are in your breakfast cereal? A good healthy alternative can be porridge oats which have been found to be beneficial for your heart and can give you good sustainable energy at the start of the day. Mix in fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can become a usual part of your new healthy diet.

Thus, it should be somewhat obvious that it’s not at all difficult to add healthy eating to your everyday life.

We hope you got benefit from reading it, now let’s go back to pressure cooker chinese beef rib and tendon stew recipe. To make pressure cooker chinese beef rib and tendon stew you need 22 ingredients and 18 steps. Here is how you cook it.

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

With the aid of a countertop or stovetop pressure cooker, you can make incredibly satisfying and tasty beef stew, with tender beef and rich, browned flavors, in just about an. 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. Instant Pot Beef Stew is a delicious stew made in your pressure cooker. Tender, juicy beef stew meat with carrots and potatoes.

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