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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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A lot of electricity is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. If you’re in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electrical power. The correct temperature settings for your fridge and freezer, whereby you’ll be saving electrical power and optimising the preservation of food, is 37F and also 0F. One more way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to operate as often.

From the above it really should be obvious that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. It is pretty straightforward to live green, of course. It’s related to being practical, more often than not.

We hope you got benefit 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 cook it.

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

1. Use beef short ribs
2. Provide beef tendon
3. Take oil
4. Prepare shallots, sliced
5. Provide garlic, minced
6. Get spring onions
7. Get ginger, peeled & sliced
8. Prepare shaoxing wine
9. You need chicken stock
10. You need chu hou paste
11. Get soy sauce
12. Get dark soy sauce
13. Provide oyster sauce
14. Prepare sugar
15. You need whole star anise
16. You need orange peel
17. Get daikon, peeled and cubed
18. You need parsnips, peeled and cubed
19. You need shitake, sliced
20. Take baby corn
21. Take water
22. You need 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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