Instant Pot Pho Recipe Beef Tendon

Force per unit area Cooker Tendon Beef Stew with Tendon and Daikon – Beefiness brisket, beefiness tendon, and daikon are pressured cooked in spices and seasonings. Save so much fourth dimension by pressure cooking to make this beef stew with tendon.

Yes I know, the Asians eat weird stuff ha..ha..! kidney, and offals. We dear to order beef tendon and daikon stew when we go for a dim sum. The Cantonese mode of beef tendon stew is usually with the soup slightly thickened. This pressure cooker beefiness stew with tendon and daikon is inspired by that but I didn't thickened the soup so I can serve it with noodles too. It'south really up to yous!

WHAT IS And then DESIRABLE Well-nigh BEEF TENDON?

Just like the tendon in human, beef tendon is also a flexible but inelastic cord of strong gristly collagen tissue. It doesn't have any gustatory modality or flavor of its ain. Information technology is perfect for a stew because it picks upward whatever flavors it is cooked in. It turns and then soft and full of flavor after being cooked.

PRESSURE COOKING Sure SAVES Time WHEN YOU Cook BEEF TENDON

It takes a long time to cook (unless if you pressure melt them). Cooking on stove-meridian or on slow cooker tin take 4-6 hours. Force per unit area cooking takes virtually 60 minutes to cook the tendon. I was never a force per unit area cooker person probably for the same reason you had, I was terrified past the idea of using pressure cooker and explosion LOL! I know it wasn't that bad, simply however! Then Instant pot comes along and now I can't await to pressure cook everything (not sponsored)

HOW TO MAKE Skilful PRESSURE COOKER BEEF STEW WITH TENDON AND DAIKON IN A NUTSHELL

1. Blanch the beef brisket and tendon in boiling water and and so discard water
ii. Chocolate-brown the beefiness brisket for extra depth of flavor, this step is optional
3. Remove the brisket and add together aromatics and stir-fry until fragrant and deglaze with vino
iv. Add brisket, tendon, and water and pressure melt on high for 60 minutes and and so wait five minutes to release pressure
5. Cook the veggies last: Add daikon and carrots and pressure cook for another 5 minutes and and so wait v minutes to release pressure
6. Garnish with cilantro and green onion

HOW TO STORE AND REHEAT Beef STEW WITH TENDON AND DAIKON

STORE: They can be stored in the refrigerator for upwards to 3 days. If you choose to freeze, portion them into smaller portion size in a freezer bag and they can be freeze for up to 1 calendar month
REHEAT: They can be reheated on stove-meridian (no thawing needed) or in the microwave

*Recipe is written for 6-quart Instant Pot. Cooking fourth dimension should remain the same for 8-quart size but will take longer to pressurize. For mini duo (iii-quart), I recommend to half the recipe and apply the same amount of fourth dimension to melt*

Pressure Cooker Beefiness Stew with Tendon and Daikon

Prep Time 10 mins

Cook Time 1 60 minutes five mins

Total Time 1 hour 15 mins

Servings 6 servings

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Ingredients

• iii lbs beef brisket cut into ii -inch cube
• 1 lb beef tendon
• 4 cups water
• 3 Tbsp cooking oil

Vegetables:

• i lb Chinese daikon (white radish) peeled and cut into large chunks
• iii large carrots peeled and cut into large chunks

Aromatics:

• 2- inch piece of ginger peeled and thinly sliced
• 2 cloves garlic peeled and finely minced
• iii stalks green onion cutting into 3-inch pieces
• 1 star anise
• 2 Tbsp shaoxing vino

Garnishes:

• Few sprigs of fresh cilantro leaves
• 1 stem green onion finely chopped

Instructions

• Bring a large pot of water to a boil. Blanch the beef brisket and tendon for about 3 minutes. Drain off h2o and cut the tendon into about 1 i/2 inch pieces

Using Instant pot:

• Press saute on Instant pot. When it says "hot", add 1 Tbsp of cooking oil to the insert of Instant pot. Dark-brown the meat in batches. You may skip the browning if you want. I feel like it adds an extra flavor to the stew. Remove the beef and place on a plate. Add the aromatics and saute for nigh 30 seconds and deglaze with Shaoxing wine to get all that chocolate-brown bits that stuck to the pot. Add the brisket and tendon follows by the seasonings

• Pour in water. Stir to mix everything. Close the lid. Turn the steam release valve to seal. Printing pressure cook and set the timer to 60 minutes

• When the timer is upwards, wait v minutes and then release pressure level. Add together the daikon and carrots and give everything a stir and then close the lid dorsum. Plough the steam release valve back to seal. Press pressure cooker and set timer to 5 minutes. When the timer is upwardly, await 5 minutes and then release pressure level.  Carefully open the lid. Accept a gustation and flavor with salt to your gustatory modality if needed. Printing the saute mode and when information technology comes to a gentle simmer, stir in the cornstarch solution and it will thicken slightly

• Garnish with some fresh cilantro leaves and chopped greenish onion

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