Beef Stew With Tendon & Daikon 柱候萝卜焖牛肉、筋 [Pressure Cooker Recipe]

This is a classic HK beef stew with tendon and daikon, cooked easily using a pressure cooker to speed up the cooking process to tenderize the meat. 

This is a simplified recipe, merely 45 minutes of cooking time that tastes like it's been slow-cooked for 3-4 hours, with perfectly tender and succulent beef infused in rich flavourful gravy. 

Add a rack to create an extra tier, 
cook rice and beef stew at the same time.
Rice and water ratio is 2:3 

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

600g Beef Brisket/ Shin/ Shank Cubes 

500g Tendon

(blanched in water + rice wine + few slices of ginger, set aside)

1/2 Daikon/ Radish

1 tbsp Potato Starch

1/2 tbsp Sesame Oil

1 thumb-size Ginger, sliced

8 Shallot

6 cloves Garlic

1 Star Anise

1 tsp Garlic Pepper

5 small Rock Sugar

150ml Chinese Rice Wine

3 tbsp Chu Hou Paste

2 tbsp Oyster Sauce

1 tbsp Light Soy Sauce

Some oil for cooking

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Method:

1. Combine beef with potato starch and sesame oil, cover and leave it overnight in the refrigerator. 

2. Heat some oil and saute ginger, shallot, star anise, and garlic till fragrant, gently stir-fry the beef to lock the moisture. 

3. Stir in garlic pepper and rock sugar, followed by rice wine and the rest of the sauce ingredients. Pressure Cook (HI) 30 minutes. When the cooking is done, quick-release pressure. Add tendon and daikon. If you're cooking rice, place a rack and rice in the pot as shown in the pictures above. Continue with 15 minutes of pressure cook on high.  

5. When the cooking is done, natural pressure release 15 minutes, it's ready to serve. If you prefer a thicker gravy, simmer to thicken the gravy. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

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