Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, pressure cooker chinese beef rib and tendon stew. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
While the tendon is cooking, prepare the other ingredients. Lay the short ribs out on a baking sheet and season with salt and pepper. So if you can't find it, simply omit it. To begin with this recipe, we must prepare a few components.
Pressure Cooker Chinese Beef Rib and Tendon Stew is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They are fine and they look wonderful. Pressure Cooker Chinese Beef Rib and Tendon Stew is something which I have loved my entire life.
To begin with this particular 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 can achieve it.
The ingredients needed to make Pressure Cooker Chinese Beef Rib and Tendon Stew:
- Prepare 2-3 lbs beef short ribs
- Take 1 lb beef tendon
- Prepare 1 Tbsp oil
- Make ready 3 shallots, sliced
- Make ready 4 cloves garlic, minced
- Prepare 5 spring onions
- Take 4 inch ginger, peeled & sliced
- Get 1 Tbsp shaoxing wine
- Prepare 2 cups chicken stock
- Make ready 3 Tbsp chu hou paste
- Take 1 Tbsp soy sauce
- Prepare 1 Tbsp dark soy sauce
- Make ready 2 tsp oyster sauce
- Get 2 tsp sugar
- Make ready 3 whole star anise
- Get 5 inches orange peel
- Get 1.5 lbs daikon, peeled and cubed
- Get 3 parsnips, peeled and cubed
- Make ready 5 oz shitake, sliced
- Make ready 1 can baby corn
- Prepare 4 Tbsp water
- Get 4 Tbsp corn starch
Place beef tendon in a pressure cooker and add water to cover beef completely. Place on high heat until rated pressure has been reached. Add daikon and bring to a boil again. Blanch the beef brisket The most suitable cuts for this Chinese beef stew is the beef brisket and tendon.
Instructions to make Pressure Cooker Chinese Beef Rib and Tendon Stew:
- 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.
Add daikon and bring to a boil again. Blanch the beef brisket The most suitable cuts for this Chinese beef stew is the beef brisket and tendon. Both are tough but very flavorful, which is ideal for stewing. Other cuts like chuck and rump can be used, but brisket has layers of fats in between the lean meat which works best for slow cooking. Chop the beef tendon into bite size pieces and transfer to a big pot along with the ox tail.
So that is going to wrap it up for this special food pressure cooker chinese beef rib and tendon stew recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
