Hello everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Pressure Cooker Chinese Beef Rib and Tendon Stew. It is one of my favorites . This time, I will make it a little bit tasty. This is gonna smell and look deliciou

The Ingredients needed to make Pressure Cooker Chinese Beef Rib and Tendon Stew:

1. You need 2-3 lbs of beef short ribs
2. You need 1 lb of beef tendon
3. It’s 1 Tbsp of oil
4. You need 3 of shallots, sliced
5. It’s 4 cloves of garlic, minced
6. Prepare 5 of spring onions
7. You need 4 inch of ginger, peeled sliced
8. You need 1 Tbsp of shaoxing wine
9. You need 2 cups of chicken stock
10. You need 3 Tbsp of chu hou paste
11. You need 1 Tbsp of soy sauce
12. You need 1 Tbsp of dark soy sauce
13. Prepare 2 tsp of oyster sauce
14. Prepare 2 tsp of sugar
15. Prepare 3 of whole star anise
16. It’s 5 inches of orange peel
17. Prepare 1.5 lbs of daikon, peeled and cubed
18. It’s 3 of parsnips, peeled and cubed
19. It’s 5 oz of shitake, sliced
20. You need 1 can of baby corn
21. It’s 4 Tbsp of water
22. Prepare 4 Tbsp of corn starch

Step to make Pressure Cooker Chinese Beef Rib and Tendon Stew:

1. Place the beef tendon in the pressure cooker and add 1 cup Pressure cook on high pressure for 1 hour and 15 min and natural pressure release.
2. While the tendon is cooking, prepare the other ingredient
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 Cut the tendon into bite size piece
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 bone
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 with this special food Pressure Cooker Chinese Beef Rib and Tendon Stew. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friend Thank you for reading. Go on get cooking!