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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 Easy Ways to Get Healthy.

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Make smart choices when shopping for groceries. Making good decisions when buying food means that you’ll be able to eat nutritious meals without a lot of effort. Think about it: you aren’t going to want to deal with a chaotic store or a long drive through line at the end of the day. You’re going to go home and use what you have on hand. Fill your pantry shelves with nutritious foods. In this way, even when you decide that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.

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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 it.

The ingredients needed to make Pressure Cooker Chinese Beef Rib and Tendon Stew:
  1. You need 2-3 lbs beef short ribs
  2. You need 1 lb beef tendon
  3. Use 1 Tbsp oil
  4. Use 3 shallots, sliced
  5. Provide 4 cloves garlic, minced
  6. Take 5 spring onions
  7. Get 4 inch ginger, peeled & sliced
  8. Use 1 Tbsp shaoxing wine
  9. Get 2 cups chicken stock
  10. Provide 3 Tbsp chu hou paste
  11. Use 1 Tbsp soy sauce
  12. Take 1 Tbsp dark soy sauce
  13. Get 2 tsp oyster sauce
  14. Use 2 tsp sugar
  15. You need 3 whole star anise
  16. Prepare 5 inches orange peel
  17. Use 1.5 lbs daikon, peeled and cubed
  18. You need 3 parsnips, peeled and cubed
  19. You need 5 oz shitake, sliced
  20. Provide 1 can baby corn
  21. Prepare 4 Tbsp water
  22. Provide 4 Tbsp corn starch
Instructions 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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