Why Does Asian Beef Stew Taste Bitter

Make this Popular Archetype Hong Kong Comfort Food:Instant Pot Chinese Beefiness Stew (Chinese: 柱侯蘿蔔牛筋腩). Extremely tender & juicy beefiness with satisfying tendon drenched in flavorsome Chu Hou Sauce. Easy & succulent dinner your family will enjoy!

This Chinese Beef Brisket Stew with Beef Tendon & Daikon (Chinese: 柱侯蘿蔔牛筋腩) is yet another classic Cantonese favorite!

Information technology'southward non only a staple you'd observe in Chinese restaurants, "Beef Brisket & Tendon with Noodles" is besides a well-loved classic in Hong Kong Noodle Shops.

My dad & I share alove for the satisfying chew collagen-rich beef tendons. And so this easily became 1 of our comfort nutrient growing upwards.

Oh~ and the yummilious Chu Hou Sauce goes then well with rice or noodles. Savor!! 😀

What is Chu Hou Paste (柱侯醬)?

Chu Hou Paste (Chinese: 柱侯醬) is a mutual sauce used in Cantonese cuisine. Information technology was in fact created by a talented chef 200+ years agone in County Foshan (Chinese: 廣東佛山).

It has strong & deep layers of savory-umami-sweet flossy flavors packed with the aroma from soybeans, sesame, spices. It works wonders in dishes by imparting body and depths of flavors.

Likewise Beef Brisket & Tendon, Chu Hou Paste is often used in some of our favorite Hong Kong food: HK Beef Curry (Chinese: 港式咖喱牛腩), Char Siu (Chinese BBQ Pork), Beef Entrails (Chinese: 牛雜), Lamb Brisket Pot (Chinese: 羊腩煲)… ohhh yaassss!! 😀

What is Beefiness Finger Meat?

"I didn't know cows have fingers!?"

Boneless Beefiness Finger Meat (Chinese: 牛坑腩) is sparse strips of beefiness cutting from in between the ribs.

Information technology's probably the best cut for making Hong Kong Style Beefiness Stew. It'southward extremely beefy, rich & juicy!oh, you'll fall in love with this cutting of beef. 🙂

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Servings 4 -6

Charge per unit this Recipe

• ▢ ii - ii.v pounds (1068g) beef finger meat (Chinese: 牛坑腩)
• ▢ i pound (454g) beef tendons (Chinese: 牛筋)
• ▢ 1 - 1.five pound (600g) large daikon
• ▢ 4 (20g) sliced ginger , crushed
• ▢ 6 (26g) garlic cloves , crushed
• ▢ 1 (12g) shallot , chopped
• ▢ iii stalks green onions separate white from light-green office
• ▢ Salt to taste
• ▢ 1 cup (250ml) unsalted craven stock or water
• ▢ 1 tablespoon Shaoxing wine

Thickener:

• ▢ 3 tablespoons (27g) cornstarch
• ▢ iv tablespoons (60ml) cold h2o

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• Ready Ingredients:

  Prepare Chenpi: Rehydrate the chenpi by soaking information technology with cold water for 15 minutes. Use a spoon to scrub off chenpi's white bitter part.
  

  Prepare Beef Tendons: For uncooked beefiness tendons - pressure melt tendons with a cup of cold water in Instant Pot at High Force per unit area for 1 hour & 15 minutes + Natural Release. Discard the cooking liquid. Rinse the cooked tendons under cold running tap water. Cutting tendons into smaller pieces, then remove some of the fat if desired.
  

  *Pro Tip: Endeavour to purchase pre-cooked beef tendons to simplify the cooking process. Both chenpi or tendons are optional. So omit if you lot can't find them.
  

• Brown Beef Finger Meat: Estrus upwardly Instant Pot using Sauté More part. Wait until information technology says HOT (~8 mins). Pat dry the beefiness finger meat. Drizzle the inner pot with 1 tbsp peanut oil or olive oil. Then, brown ii sides of the beef for iii minutes per side in Instant Pot (may have to brownish in two split up batches). Ready aside browned beefiness.

• Saute Ginger & Garlic: Add crushed garlic cloves, sliced ginger, chopped shallot, and white office of dark-green onions in Instant Pot. Saute until fragrant (~two mins). While the ginger and garlic are being sauteed, chop-chop cut the beef into stew-size pieces.

• Deglaze: Add together pre-cooked tendon pieces and browned beef pieces (with all the meat juices) in Instant Pot. Requite it a few quick mixes. Cascade in 1 tbsp Shaoxing wine (or dry out sherry wine/water) and completely deglaze the bottom of the pot.

• Make Chu Hou Sauce: Add 3 tbsp (45ml) chu hou paste, 1 tbsp (15ml) regular soy sauce, ane tbsp (15ml) dark soy sauce, 2 tsp (12ml) oyster sauce, 3 star anises, 2 tsp (10g) stone sugar or white carbohydrate, and a slice of chenpi in Instant Pot. Give it a quick mix so all the ingredients are infused with the paste. Add in daikon chunks, 1 cup (250ml) unsalted chicken stock, and a pinch of salt. Give information technology another quick mix. Ensure all the beef are partially submerged into the sauce.

• Pressure Melt Chinese Beefiness Stew:

  Option 1 - Super Soft Daikon : Pressure Cook at Loftier Pressure for 25 minutes (beefiness with some chew) - 32 minutes (melt-in-your-oral cavity beefiness), then xv minutes Natural Release.
  

  Pick 2 - Perfectly Cooked Daikon : Pressure Cook at High Pressure level for 10 minutes + Quick Release to set aside the Daikon; so Pressure level Melt at High Pressure for 12 minutes (beef with some chew) - 18 minutes (cook-in-your-mouth beef) + fifteen minutes Natural Release.
  

• Thicken & Flavour: Bring the beef stew sauce to a simmer with the "Saute" button. In a small-scale mixing basin, mix cornstarch with water, then mix it in i tertiary at a time until desired thickness. Taste and accommodate seasoning by adding more salt. For reference, we added 2 large pinches of salt in the finish.

• Serve: Add beef finger meat, beef tendons, and daikon to a serving basin. Drizzle with the yummy flavorsome chu hou sauce. Enjoy!~ 🙂

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Calories: 301 kcal | Carbohydrates: 15 g | Protein: 27 chiliad | Fat: xiii 1000 | Saturated Fat: 5 g | Cholesterol: 76 mg | Sodium: 396 mg | Potassium: 792 mg | Fiber: two g | Sugar: 6 g | Vitamin A: 60 IU | Vitamin C: 24.8 mg | Calcium: 53 mg | Fe: 3.7 mg

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Step-by-Footstep Instant Pot Chinese Beef Stew Cooking Guide

Here are the ingredients for Instant Pot Chinese Beef Stew:

Beefiness Tendons are optional. Then if yous tin't find it, simply omit it 🙂

All the sauces and paste nosotros're using here are from the Lee Kum Kee (Chinese: 李錦記) brand. No sponsorships or affiliations, only we grew upward with this make! 😀

one

 Set Ingredients

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Fix Chenpi:

• Rehydrate the chenpi by soaking it with cold water for 15 minutes.
• Utilise a spoon to scrub off chenpi's white part because those tin sense of taste bitter.

*Note: Chenpi is not extremely critical in the recipe, so you may omit it if you tin't observe it.

Prepare Beef Tendons:

• Pre-cooked: If possible, try to purchase pre-cooked tendons to simplify the cooking process.
• Uncooked: If you bought uncooked beef tendons, pressure level cook the beef tendons with a loving cup of cold water in Instant Pot Pressure Cooker at High Pressure for ane hour & fifteen minutes + Natural Release.

*Note:Beefiness Tendons are also optional. Then if yous can't observe information technology, only omit it.

Discard the cooking liquid.

Rinse the cooked beefiness tendons under cold running tap water.

Cutting beef tendons into smaller pieces, and so remove some of the fat if you like.

ii

Brown Beefiness Finger Meat

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*Pro Tip – Parboiling Beef: Some of y'all may ask if nosotros need to parboil the beef finger meat before we chocolate-brown it. I volition say no because parboiling the beef can remove some of the season/nutrients, peculiarly because we are not making a clear soup here.

Heat upward Instant Pot usingSauté More than function.

*Tip: For older version, printing "Saute" push button, and then "Accommodate" button. For newer version, press "Saute" push twice.

Wait until it says HOT (takes roughly 8 minutes).

*Pro Tip: You really want the Instant Pot to exist as hot equally it can exist for the maillard reaction.

Pat dry the beef finger meat.

Drizzle the inner pot with one tbsp peanut oil or olive oil. Then, chocolate-brown 2 sides of the beefiness finger meat for 3 minutes per side in Instant Pot Force per unit area Cooker.

*Pro Tip: You may take to brownish the beef in ii batches.

Set bated browned beefiness finger meat in a big container.

iii

Saute Ginger and Garlic

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Add crushed garlic cloves, sliced ginger, chopped shallot, and the white part of the green onions in Instant Pot. Saute until fragrant (roughly ii minutes).

While the ginger and garlic are beingness sauteed, quickly cut the beef finger meat into stew size cubes on a chopping board.

4

Deglaze

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Add precooked beef tendon pieces and browned beef finger meat cubes (with all the meat juices) in Instant Pot. Give it a few quick mixes.

Pour in 1 tbsp Shaoxing wine (or dry sherry wine/water) and completely deglaze the lesser of the pot.

v

Make Chu Hou Sauce

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Add 3 tbsp (45ml) chu hou paste, 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) dark soy sauce, 2 tsp (12ml) oyster sauce, three star anises, two tsp (10g) rock sugar or white sugar, and a piece of chenpi in Instant Pot.

Give it a quick mix so all the ingredients are infused with the paste mixture.

Add together in the daikon chunks, ane cup (250ml) unsalted chicken stock, and a pinch of salt.

Requite it some other quick mix and make sure all the beefiness are partially submerged into the sauce.

six

Pressure level Cook Chinese Beef Stew

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Shut the lid and plough Venting Knob to Sealing position.

Option one – For Super Soft Daikon: Pressure Melt at Loftier Pressure for 25 minutes (beef with some chew) – 32 minutes (melt-in-your-mouth beef), then 15 minutes Natural Release.

Option 2 – For Perfectly Cooked Daikon:

• Pressure Cook at High Force per unit area for ten minutes, and then Quick Release to set aside the Daikon;
• Then Pressure Cook at High Force per unit area for 12 minutes (beef with some chew) – 18 minutes (cook-in-your-mouth beef) + 15 minutes Natural Release.

Later on 15 minutes, release the remaining pressure by turning the Venting Knob to the Venting position.

Remove the hat carefully.

7

Thicken & Season

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Bring the beefiness stew sauce to a simmer with the "Saute" button.

In a pocket-sized mixing bowl, mix cornstarch with h2o, then mix information technology in one 3rd at a time until desired thickness.

Gustatory modality and adjust seasoning by adding more salt. For reference, we added two large pinches of salt in the end.

8

Serve Chinese Beefiness Stew

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To serve, add beef finger meat, beef tendons, and daikon to a serving basin. Drizzle with the yummy flavorsome chu hou sauce.

We added a slice of lettuce at the bottom of the serving pot for actuality. 😛

Enjoy your Instant Pot Chinese Beef Stew!~ 🙂

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