Recipe: Perfect Pressure Cooker Chinese Beef Rib and Tendon Stew

Pressure Cooker Chinese Beef Rib and Tendon Stew. 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.

These delicious Chinese-style ribs are made in a pressure cooker for quicker results. Mix paprika, garlic powder, black pepper, and salt in a resealable plastic bag. Place ribs in bag, seal the bag, and shake thoroughly until ribs are completely coated. You can have Pressure Cooker Chinese Beef Rib and Tendon Stew using 22 ingredients and 18 steps. Here is how you cook that.

Ingredients of Pressure Cooker Chinese Beef Rib and Tendon Stew

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

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Pressure Cooker Chinese Beef Rib and Tendon Stew instructions

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..

Pressure cooked in savory Japanese seasonings, this Japanese Beef Tendon Stew (Gyusuji Nikomi) is flavorful and super tender and melts in your mouth. Beef tendons are commonly used as an ingredient in some Asian cuisines and I've tried them in Chinese, Japanese. This Pressure Cooker Beef Stew is a classic, old-fashioned recipe, based on a stovetop version my mom cooked for me growing up. Using a pressure cooker for the brisket. The Chinese grocery stores usually sell the tendon Andy's father, who was originally from Hong Kong, loves to eat the tendon and fat that are attached to This recipe is for making either a stew or soup.