Cantonese Beef Stew with Tendon and Daikon | Instant Pot Recipe| 广东柱侯萝卜焖牛腩🥩
♡For more detailed recipes, please click on the down below♡
Correction: I used 'tender" instead of the tendon'' in my video, I apologize for this error.
This recipe makes 4 quarts of stew
Main Ingredients:
2 lbs. of Beef skirt steak/side beef/brisket
2 beef Tendon
1 lb. of daikon
6 cloves of garlic
1 piece of ginger
1 small shallot
20 grams of rock sugar
2 tbsp of Chinese cooking wine
1 tbsp of pink salt
5 cups of water
Herbs:
1 tangerine peel
2 dried star anise
2 red chilis
½ tsp of black peppers
1 small cinnamon stick
4 bay leaves
2 allspices
1 tsp of coriander seeds
For blanching:
1 stalk of scallion
2 slices of ginger
1 tbsp of Chinese cooking wine
For the marinade:
1 red bean curd with 1 tbsp of sauce from the jar
2 tbsp of chu hou sauce
1 tbsp of peanut butter（or saseme sauce/paste）
2 tbsp of light soy sauce
3 tbsp of dark soy sauce
Starch mixture if you use more water
1 tablespoon corn starch mixed with 2 tablespoons cold water
1 pack of rice cake rolled noddle (2-4 servings)
Instruction: blanch proteins, sear with the marinade, braise according to the cookware:
Instant pot: 30 minutes
On a stove: braise beef Tendon 1 hour, then add to all proteins to cook 2-2.5 hours, then simmer on the stove with daikon for 30 minutes or till everything softened.
Time varies your cookware, stove, or amount of water you use, adjust accordingly.
主要食材：
2 磅牛腩
2 条牛筋
1 磅白萝卜
6 瓣蒜
1 块姜
1 个红葱
20 克冰糖
2 大匙料酒
1 大匙喜马拉雅粉盐
5 杯水
干香料：
1 片果皮
2 个八角
2个干辣椒
½ 小匙整只黑胡椒
1 条肉桂
4 片干月桂葉
2 个多香果
1 小匙芫茜籽
焯水：
1 条葱
2片姜
1 大匙料酒
腌料：
1 块南乳+1 大匙汁
2 大匙柱侯酱
1 大匙花生酱(或者麻酱)
2 大匙生抽
3 大匙老抽
可选勾芡比例：
1大匙：2大匙水
1 包素肠粉
做法：
肉焯水，加入腌料炒香，以以下时间炖煮：
Instant pot 压力锅：牛筋跟牛腩炖30 分钟，转锅加入白萝卜再炖30分钟
普通锅在炉灶上：牛筋炖1 小时，加入牛腩炖2-2.5小时，关火30-60分钟，转锅加入白萝卜再炖30分钟
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Music
Achaidh Cheide celtic
Theme for a one handed piano concerto
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#Cantonesebeefstewwithdaikon#beefstew#柱侯萝卜焖牛腩