Pressure Cooker Chinese Beef Rib and Tendon Stew

Name: Pressure Cooker Chinese Beef Rib and Tendon Stew
Total time: 10800 s
Yield: 8 servings
Cuisine: American
Ingredients: 2-3 lbs beef short ribs; 1 lb beef tendon; 1 Tbsp oil; 3 shallots, sliced; 4 cloves garlic, minced; 5 spring onions; 4 inch ginger, peeled & sliced; 1 Tbsp shaoxing wine; 2 cups chicken stock; 3 Tbsp chu hou paste; 1 Tbsp soy sauce; 1 Tbsp dark soy sauce; 2 tsp oyster sauce; 2 tsp sugar; 3 whole star anise; 5 inches orange peel; 1.5 lbs daikon, peeled and cubed; 3 parsnips, peeled and cubed; 5 oz shitake, sliced; 1 can baby corn; 4 Tbsp water; 4 Tbsp corn starch

Lance Wilson @lance_wilson

Nyack, NY

This recipe is much like a pot roast but with chinese flavors. Its deeply savory, rich, and satisfying. It's well worth the effort to find beef tendon for this recipe as it is full of collagen and had a satisfying chew. Chu hou paste can be found at any Asian market or online but if you can't get the chu hou paste, you can approximate it with 1 Tbsp miso, 1 Tbsp hoisin, 1 Tbsp tahini, and 1 tsp of sambal.

Lance Wilson @lance_wilson

Saved

Ingredients

3 hours

8 servings

2-3 lbsbeef short ribs
1 lbbeef tendon
1 Tbspoil
3shallots, sliced
4 clovesgarlic, minced
5spring onions
4 inchginger, peeled & sliced
1 Tbspshaoxing wine
2 cupschicken stock
3 Tbspchu hou paste
1 Tbspsoy sauce
1 Tbspdark soy sauce
2 tspoyster sauce
2 tspsugar
3whole star anise
5 inchesorange peel
1.5 lbsdaikon, peeled and cubed
3parsnips, peeled and cubed
5 ozshitake, sliced
1 canbaby corn
4 Tbspwater
4 Tbspcorn starch

Saved

Steps

3 hours

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.