Pressure Cooker Chinese Beef Rib and Tendon Stew. See great recipes for Pressure Cooker Chinese Beef Rib and Tendon Stew too! Great recipe for Pressure Cooker Chinese Beef Rib and Tendon Stew. This recipe is much like a pot roast but with chinese flavors.

See great recipes for Pressure Cooker Chinese Beef Rib and Tendon Stew too! See great recipes for Pressure Cooker Chinese Beef Rib and Tendon Stew too! Place beef tendon in a pressure cooker and add water to cover beef completely. You can cook Pressure Cooker Chinese Beef Rib and Tendon Stew using 22 ingredients and 18 steps. Here is how you cook it.

Ingredients of Pressure Cooker Chinese Beef Rib and Tendon Stew

Prepare 2-3 lbs of beef short ribs.
You need 1 lb of beef tendon.
It's 1 Tbsp of oil.
It's 3 of shallots, sliced.
Prepare 4 cloves of garlic, minced.
Prepare 5 of spring onions.
It's 4 inch of ginger, peeled & sliced.
Prepare 1 Tbsp of shaoxing wine.
It's 2 cups of chicken stock.
Prepare 3 Tbsp of chu hou paste.
Prepare 1 Tbsp of soy sauce.
Prepare 1 Tbsp of dark soy sauce.
Prepare 2 tsp of oyster sauce.
It's 2 tsp of sugar.
You need 3 of whole star anise.
You need 5 inches of orange peel.
You need 1.5 lbs of daikon, peeled and cubed.
You need 3 of parsnips, peeled and cubed.
You need 5 oz of shitake, sliced.
It's 1 can of baby corn.
You need 4 Tbsp of water.
It's 4 Tbsp of corn starch.

Place on high heat until rated pressure has been reached. Turn off heat and allow the pressure to release naturally. Add daikon and bring to a boil again. Using a pressure cooker for the brisket.

Pressure Cooker Chinese Beef Rib and Tendon Stew instructions

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..
While the tendon is cooking, prepare the other ingredients..
Lay the short ribs out on a baking sheet and season with salt and pepper..
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..
Peel and cube the daikon and parsnips, and rough slice the shitake and add to a large bowl..
In a small dish add the chu hou paste, soy sauces, oyster sauce, sugar, star anise and orange peel..
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..
Preheat the oven broiler to high. Broil the short ribs for 5 minutes until they are seared and browning..
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..
After the shaoxing has deglaze the bottom of the pan, add the stock and the chu hou mixture. Stir to distribute..
Layer in the short ribs and cubed tendon. Add the daikon, parsnip and mushroom on top..
Pressure cook on high pressure for 10 min.
Quick release the pressure. Drian the baby corn and add it to a bowl..
Remove the daikon and parsnips and place on top of the baby corn. Leave this aside to stay warm..
Replace the lid on the pressure cooker and cook on high pressure for another 20 min.
Let the pressure naturally release. Remove the lid and pick out the rib bones..
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..
Add the reserved vegetables and mix. Dice the green stems of the onions for garnish..

The Chinese grocery stores usually sell the tendon attached to the brisket. Andy's father, who was originally from Hong Kong, loves to eat the tendon and fat that are attached to the meat as you can see in the video. I trimmed most of the excess fat for healthier eating. 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.