Recipe of Perfect Pressure Cooker Chinese Beef Rib and Tendon Stew

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Before you jump to Pressure Cooker Chinese Beef Rib and Tendon Stew recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Spend less Money In The Kitchen.

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Probably the food just isn't quite as good when cooked in the microwave, nevertheless it will save you money to use it over your oven. Maybe the realization that an oven makes use of 75% more energy will stimulate you to use the microwave more. In comparison with your stove, you can make boiled water or steamed vegetables faster, and use quite a bit less energy, by using countertop appliances. Many people mistakenly believe that doing the dishes by hand uses a reduced amount of energy than a dishwasher. Especially if you ensure that the dishwasher is full previous to starting a cycle. Save even more money by air drying or cool drying your dishes instead of heat drying them.

The kitchen by itself offers you many small means by which energy and money can be saved. Green living is not that tough. Typically, all it requires is a little common sense.

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 achieve that.

The ingredients needed to cook Pressure Cooker Chinese Beef Rib and Tendon Stew :

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

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

• 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.

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