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

Before you jump to Pressure Cooker Chinese Beef Rib and Tendon Stew recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

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One way to approach this to begin seeing some results is to understand that you do not have to change everything at once or that you need to completely do away with certain foods from your diet. Even more crucial than completely changing your diet is simply substituting healthy eating choices whenever possible. As you get used to the taste of these foods, you will realize that you’re eating more healthily than before. Like many other habits, change occurs over a period of time and once a new way of eating becomes part of who you are, you will not feel the need to return to your old diet.

Thus, it should be somewhat obvious that it’s not hard to add healthy eating to your daily lifestyle.

We hope you got insight from reading it, now let’s go back to pressure cooker chinese beef rib and tendon stew recipe. You can cook pressure cooker chinese beef rib and tendon stew using 22 ingredients and 18 steps. Here is how you cook it.

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

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