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

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way 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 popular of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Pressure Cooker Chinese Beef Rib and Tendon Stew is something which I have loved my entire life. They are fine and they look wonderful.

Great recipe for Pressure Cooker Chinese Beef Rib and Tendon Stew. This recipe is much like a pot roast but with chinese flavors. Its deeply savory, rich, and satisfying.

To get started with this particular recipe, we must 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 beef short ribs
  2. Prepare beef tendon
  3. Get oil
  4. Get shallots, sliced
  5. Prepare garlic, minced
  6. Make ready spring onions
  7. Get ginger, peeled & sliced
  8. Take shaoxing wine
  9. Take chicken stock
  10. Make ready chu hou paste
  11. Prepare soy sauce
  12. Get dark soy sauce
  13. Prepare oyster sauce
  14. Make ready sugar
  15. Take whole star anise
  16. Take orange peel
  17. Prepare daikon, peeled and cubed
  18. Make ready parsnips, peeled and cubed
  19. Make ready shitake, sliced
  20. Prepare baby corn
  21. Get water
  22. Take corn starch

Use your Instant Pot and this easy recipe to cook Beef Tendon (Gan Bo) in less than half the time it takes to cook on the stove top. Beef tendon is a popular ingredient in Asian cuisine. Added to hearty dishes like Beef Stew (Bo Kho) or Beef Noodle Soup (Pho Bo), beef tendon adds tantalizing richness and crunchy gelatinous texture to many dishes. The conventional method of boiling the tendon.

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.

Transfer beef tendon from the pressure cooker to the wok, and discard the broth. Add curry powder, sugar and tomato paste into wok and mix well. Finding the perfect bowl of beef brisket is often on top of my list whenever I visit Asia. Recreating this dish at home has always been my dream but I hate having to stew the tendons for HOURS! See recipes for Pressure Cooker Chinese Beef Rib and Tendon Stew too.

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