Recipe of Favorite Pressure Cooker Chinese Beef Rib and Tendon Stew

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, pressure cooker chinese beef rib and tendon stew. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Pressure Cooker Chinese Beef Rib and Tendon Stew is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Pressure Cooker Chinese Beef Rib and Tendon Stew is something which I’ve loved my whole life.

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

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.

So that’s going to wrap it up for this special food pressure cooker chinese beef rib and tendon stew recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!