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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 Suggestions For Living Green And Saving Money Inside the Kitchen.
Until fairly recently any person who expressed concern about the destruction of the environment raised skeptical eyebrows. That's a thing of the past now, with everybody being aware of the problems besetting the planet and the shared responsibility we have for turning things around. Unless everyone begins to start living much more green we won't be able to correct the problems of the environment. This must happen soon and living in approaches more friendly to the environment should become a goal for every individual family. Here are a few tips that can help you save energy, mainly by making your kitchen more green.
Refrigerators and freezers use a lot of electricity, particularly if they are not working as efficiently as they should. When you can get a new one, they use about 60% less than the old models that are more than ten years old. The correct temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use much less electricity. One more way to save electricity is to keep the condenser clean, for the reason that the motor won't have to operate as often.
The kitchen by itself offers you many small ways by which energy and money can be saved. It is quite uncomplicated to live green, all things considered. It's about being sensible, usually.
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 have pressure cooker chinese beef rib and tendon stew using 22 ingredients and 18 steps. Here is how you achieve it.
The ingredients needed to cook Pressure Cooker Chinese Beef Rib and Tendon Stew:
- Provide 2-3 lbs of beef short ribs.
- You need 1 lb of beef tendon.
- Provide 1 Tbsp of oil.
- Take 3 of shallots, sliced.
- Use 4 cloves of garlic, minced.
- You need 5 of spring onions.
- Prepare 4 inch of ginger, peeled & sliced.
- Get 1 Tbsp of shaoxing wine.
- Use 2 cups of chicken stock.
- Prepare 3 Tbsp of chu hou paste.
- Use 1 Tbsp of soy sauce.
- Provide 1 Tbsp of dark soy sauce.
- Prepare 2 tsp of oyster sauce.
- Provide 2 tsp of sugar.
- Use 3 of whole star anise.
- Prepare 5 inches of orange peel.
- Use 1.5 lbs of daikon, peeled and cubed.
- Take 3 of parsnips, peeled and cubed.
- Use 5 oz of shitake, sliced.
- Provide 1 can of baby corn.
- Prepare 4 Tbsp of water.
- You need 4 Tbsp of corn starch.
Steps 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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