Recipe: Tasty Pressure Cooker Chinese Beef Rib and Tendon Stew

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 Boneless Beef Finger Meat (Chinese: 牛坑腩) is thin strips of beef cut from in between the ribs. Close the lid and turn Venting Knob to Sealing position. 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. You can cook Pressure Cooker Chinese Beef Rib and Tendon Stew using 22 ingredients and 18 steps. Here is how you cook it.

Ingredients of Pressure Cooker Chinese Beef Rib and Tendon Stew

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

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..

This beef stew was made for us when we were just infants. Beef, carrots and potatoes taste like they simmered all day, but this If you par boil the potatoes it removes the "stick to your ribs" factor that's so devine about stew! Try the School Lunchroom Rolls recipe on this website. 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.