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

Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to make a special dish, pressure cooker chinese beef rib and tendon stew. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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’s fast, it tastes yummy. Pressure Cooker Chinese Beef Rib and Tendon Stew is something which I have loved my entire life. They’re fine and they look wonderful.

This Chinese Beef Brisket Stew with Beef Tendon & Daikon (Chinese: 柱侯蘿蔔牛筋腩) is yet another classic Cantonese favorite! It's not only a staple Uncooked: If you bought uncooked beef tendons, pressure cook the beef tendons with a cup of cold water in Instant Pot Pressure Cooker at High. 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.

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

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

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. This Pressure Cooker Beef Stew is a classic, old-fashioned recipe, based on a stovetop version my mom cooked for me growing up. Pressure cooked in savory Japanese seasonings, this Japanese Beef Tendon Stew (Gyusuji Nikomi) is flavorful and super tender and melts in your mouth.

Instructions 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.

This Pressure Cooker Beef Stew is a classic, old-fashioned recipe, based on a stovetop version my mom cooked for me growing up. Pressure cooked in savory Japanese seasonings, this Japanese Beef Tendon Stew (Gyusuji Nikomi) is flavorful and super tender and melts in your mouth. See recipes for Pressure Cooker Chinese Beef Rib and Tendon Stew too. This Chinese beef stew is an easy make-ahead recipe that requires little prep and you'll have The beef is braised in a rich savory broth with potatoes and carrots until super tender and flavorful. Chinese beef stew recipe (柱侯蘿蔔炆牛腩) is the Cantonese style cuisine by serve with noodles and rice.

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