MELT IN YOUR MOUTH CHINESE BEEF STEW w/ Daikon & Beef Tendon | Instant Pot Recipe | 蘿蔔牛筋牛腩

This beef stew is classic Cantonese comfort food! Extremely tender & juicy beef with melt in your mouth beef tendon and savory daikon drenched in a sweet and umami-packed Chee Hou Sauce.

It's a Chinese staple and is a well-loved classic in Hong Kong Noodle Shops!

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BEEF STEW NOODLES w/ DAIKON & TENDON - 6-8 Servings
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MEAT & VEGETABLES
--------------------
1 lb Beef Belly or Fatty Beef Brisket Chinese: 牛坑腩
1 lb Beef Tendon Chinese: 牛筋
1 lb Large Daikon Radish - cut into large chunks

AROMATICS
--------------------
20 g Sliced Ginger
6 Garlic Cloves - crushed
1 Large Shallot - chopped
3 Stalks of Green Onion - white & greens separated
1 TBSP Shaoxing Cooking Wine
1 Cup Chicken Stock or Water
1 TBSP Salt - season to taste!

SAUCE
--------------------
3 TBSP Chee Hou Sauce Chinese: 柱侯醬
1 TBSP Ligh Soy Sauce
1 TBSP Dark Soy Sauce
2 TSP Oyster Sauce

SPICES
--------------------
3 Star Anise
2 TSP Rock Sugar 10g
1 Small Piece of Dried Mandarin Peel Chinese: 陳皮
1 Cinnamon Stick
2 Bay Leaves
1 Clove

THICKENER
--------------------
3 TBSP Corn Starch
4 TBSP Water


INSTRUCTIONS
==========
BEEF TENDON
--------------------
- For uncooked beef tendons - pressure cook tendons with a cup of cold water in Instant Pot at High - Pressure for 1 hour & 15 minutes + Natural Release.
- Discard the cooking liquid. Rinse the cooked tendons under cold running tap water.
- Cut tendons into smaller 3-4" pieces, then remove some of the fat if desired.

DRIED MANDARIN PEEL
--------------------
- Rehydrate the dried mandarin peel (chengpi) by soaking it with cold water for 15 minutes.

**Both the beef tendon and dried mandarin peel are optional

BEEF PREP
--------------------
- Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins).
- Pat the beef belly dry with a paper towel.
- Add 1 TBSP oil to the Instant Pot.
- Brown the beef, roughly 3 minutes per side, and set aside. You may have to do this in batches.

SAUTE AROMATICS
--------------------
- Add crushed garlic cloves, sliced ginger, chopped shallot, and white part of green onions in Instant Pot.
- Saute until fragrant (~2 mins).
- While the ginger and garlic are being sauteed, quickly cut the beef into stew-size pieces.
- Add pre-cooked tendon pieces and browned beef pieces (with all the meat juices) in Instant Pot.
- Pour in 1 TBSP Shaoxing wine (or water) and completely deglaze the bottom of the pot.

MAKE CHEE HOU SAUCE
--------------------
- Combine all sauce ingredients and add to the Instant Pot.
- Give it a quick mix so all the ingredients are infused with the paste.

ADD REMAINING INGREDIENTS
--------------------
- Add the daikon chunks, chicken stock (or water), and salt.
- Ensure everything is submerged ~90%.

PRESSURE COOK
--------------------
- Pressure Cook at High Pressure for 32 minutes plus 15 minutes natural release.

THICKEN & SEASON TO TASTE
--------------------
- Bring the beef stew sauce to a simmer with the "Saute" button.
- In a small mixing bowl, mix cornstarch with water, then mix it in one third at a time until desired - thickness.
- Taste and adjust seasoning by adding more salt.
- I added 2 large pinches of salt at the end.
- Serve with egg noodles, rice, or rice noodles!

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