Recipe: Tasty Made in a Pressure Cooker: Sweet and Salty Beef Tendon and Root Vegetable Stew with Soy Sauce Flavor

Made in a Pressure Cooker: Sweet and Salty Beef Tendon and Root Vegetable Stew with Soy Sauce Flavor. Great recipe for Made in a Pressure Cooker: Sweet and Salty Beef Tendon and Root Vegetable Stew with Soy Sauce Flavor. This is a rich stew with juicy tendons that goes well with rice. If you're looking for Made in a Pressure Cooker: Sweet and Salty Beef Tendon and Root Vegetable Stew with Soy Sauce Flavor recipe, look no further!

Made in a Pressure Cooker: Sweet and Salty Beef Tendon and. Made in a Pressure Cooker: Sweet and Salty Beef Tendon and Root Vegetable Stew with Soy Sauce Flavor. Prepare Beef Tendons: For uncooked beef tendons – pressure cook tendons with a cup of cold water in I will say no because parboiling the beef can remove some of the flavor/nutrients, especially because we Bring the beef stew sauce to a simmer with the "Saute" button. You can cook Made in a Pressure Cooker: Sweet and Salty Beef Tendon and Root Vegetable Stew with Soy Sauce Flavor using 13 ingredients and 6 steps. Here is how you cook that.

Ingredients of Made in a Pressure Cooker: Sweet and Salty Beef Tendon and Root Vegetable Stew with Soy Sauce Flavor

1. You need of Beef tendons (prepped).
2. Prepare of Daikon radish.
3. It’s of of both Carrots, burdock root.
4. Prepare of stalks The white part of a Japanese leek.
5. You need of A. Water (or the soup that was used to boil the tendons).
6. You need of Soy sauce.
7. You need of Sake.
8. You need of Sugar.
9. It’s of and 1/2 tablespoon Mirin.
10. You need of Honey.
11. It’s of Rice vinegar.
12. Prepare of cloves/pieces of each Ginger and garlic (thinly sliced).
13. Prepare of peppers Takanotsume (optional) 5×10 cm Kombu (thinly sliced).

Water (or the soup that was used to boil the tendons), Soy sauce, Sake, Sugar This Pressure Cooker Beef Stew is a classic, old-fashioned recipe, based on a stovetop version my mom cooked for me growing up. To make the dish gluten free, replace the soy sauce with tamari and use dry sherry instead of Shaoxing wine. Do not cut off and discard the fatty bits from the beef. Fat keeps the meat juicy while cooking and will melt into the sauce to create that velvety texture.

Made in a Pressure Cooker: Sweet and Salty Beef Tendon and Root Vegetable Stew with Soy Sauce Flavor instructions

1. Prepare the tendons..
2. Boil A in a pressure cooker (you can use the meat broth with the fat skimmed out for the water in A)..
3. Peel the skins of the daikon radishes and carrots, quarter into 2 cm slices. Scrape the skin off of the burdock root, cut into diagonals, and soak in water to remove the astringency. Slice the white leaks diagonally..
4. Add Step 2 to Step 3 along with the meat tendons from Step 1, and boil. Once the pressure cooker needle has risen, cook for 10 minutes, and let it depressurize naturally..
5. If you have time, then remove the hardened white fat from the surface after it has cooled..
6. Heat it again over a strong heat for about 10 minutes, and boil down the broth while gently stirring. Top with sliced leeks, and it is done..

Do not use quick release because it might cause splatter. Give it a quick mix so all the ingredients are infused with the paste. With meltingly tender beef, you'll love the deep flavour of the sauce in this beef stew recipe. Economical and hearty, there's no better way to. Beef stew is one of the most popular of recent trending meals in the world.