Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, pressure cooker chinese beef rib and tendon stew. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

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. Beef brisket, beef tendon, and daikon are pressured cooked in spices and seasonings. Save so much time by pressure cooking to make We love to order beef tendon and daikon stew when we go for a dim sum.

Pressure Cooker Chinese Beef Rib and Tendon Stew is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Pressure Cooker Chinese Beef Rib and Tendon Stew is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can cook 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. Make ready 2-3 lbs beef short ribs
2. Take 1 lb beef tendon
3. Make ready 1 Tbsp oil
4. Get 3 shallots, sliced
5. Take 4 cloves garlic, minced
6. Take 5 spring onions
7. Make ready 4 inch ginger, peeled & sliced
8. Take 1 Tbsp shaoxing wine
9. Take 2 cups chicken stock
10. Prepare 3 Tbsp chu hou paste
11. Make ready 1 Tbsp soy sauce
12. Prepare 1 Tbsp dark soy sauce
13. Get 2 tsp oyster sauce
14. Get 2 tsp sugar
15. Get 3 whole star anise
16. Prepare 5 inches orange peel
17. Get 1.5 lbs daikon, peeled and cubed
18. Prepare 3 parsnips, peeled and cubed
19. Take 5 oz shitake, sliced
20. Take 1 can baby corn
21. Get 4 Tbsp water
22. Take 4 Tbsp corn starch

Sticky, gelatinous and melt-in-the mouth tender, beef This slow cooker beef tendon recipe includes instructions for serving it for yum cha and as a soup. · Make this Popular Classic Hong Kong Comfort Food: Instant Pot Chinese Beef Stew aka Chinese. This Pressure Cooker Beef Stew is a classic, old-fashioned recipe, based on a stovetop version my mom cooked for me growing up. Beef tendon is commonly served at Cantonese restaurants, where the cut is often stewed alongside daikon. My favorite tendon dish, however, is a classic Chinese cold appetizer: beef tendon You can cut down on the cooking time by half with the use of a pressure cooker, but steaming is just as.

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.

Beef tendon is commonly served at Cantonese restaurants, where the cut is often stewed alongside daikon. My favorite tendon dish, however, is a classic Chinese cold appetizer: beef tendon You can cut down on the cooking time by half with the use of a pressure cooker, but steaming is just as. Chinese beef stew recipe (柱侯蘿蔔炆牛腩) is the Cantonese style cuisine by serve with noodles and rice. The most suitable cuts for this Chinese beef stew is the beef brisket and tendon. Remove the beef once the exterior of the beef has changed color and cooked.

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