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

Hello everybody, I hope you are having an incredible day today. 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 favorites. For mine, I will make it a bit tasty. This will be really delicious.

Pressure Cooker Chinese Beef Rib and Tendon Stew is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Pressure Cooker Chinese Beef Rib and Tendon Stew is something which I have loved my whole life.

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. Step-by-Step Guide to Prepare Quick Pressure Cooker Chinese Beef Rib and Tendon Stew.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have pressure cooker chinese beef rib and tendon stew using 22 ingredients and 18 steps. Here is how you can achieve that.

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

Add cooking oil in InstantPot and press Saute Mode. 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.

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.

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. Add all the ingredients listed under "Blanching" above. Heat over medium-high heat until boiling. Sauté ginger, red fermented beancurd and ground bean sauce.

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