How Long to Cook Beef Tendon in a Pressure Cooker for Melt-in-Your-Mouth Tenderness

Beef tendon, though not a common ingredient in most Western cuisines, is cherished in many Asian dishes for its rich, collagen-rich texture that turns deliciously gelatinous when cooked properly. However, long cooking times are required to break down the tough, sinewy structure of beef tendon to achieve that melt-in-your-mouth texture. This is where pressure cookers come in handy, allowing you to cook beef tendon to tender perfection in a fraction of the usual time.

Why Use a Pressure Cooker for Beef Tendon?

Cooking beef tendon in a regular pot or slow cooker involves hours of simmering to make the meat tender. The high pressure environment of a pressure cooker allows the meat to cook faster by raising the boiling point of water and forcing steam to penetrate deep into the tissue. This heat and hydration efficiently convert tough collagen into luscious gelatin. A good pressure cooker can cook beef tendon in just 60-90 minutes as opposed to 3-4 hours on the stove or 8-10 hours in a slow cooker.

Using a pressure cooker doesn’t just save time but also intensifies flavor as the meat cooks in its own juices. The steam presses all the natural flavors and richness deep into the tendon, resulting in beefy, juicy meat. If you want to enjoy beef tendon often, a pressure cooker is absolutely worth the investment.

Tips for Cooking Beef Tendon in a Pressure Cooker

Follow these simple tips to cook beef tendon to tender melt-in-your-mouth perfection in your pressure cooker

• Choose high-quality beef tendon – The tendons should be thick with a white to pale yellow color. Avoid any greyish pieces. Clean them well before use.

• Cut into 2-inch pieces – Uniformly-sized pieces will cook evenly. Cut against the grain for tenderness.

• ** Blanch briefly** – Boil the tendon pieces for 2-3 minutes and rinse in cold water. This removes scum and impurities.

• Brown the tendon – Browning adds richer flavor. Coat tendon in oil and sear in batches till browned.

• Pressure cook for 60-90 minutes – The time will vary based on quantity and thickness of tendons.

• Allow natural pressure release – Letting pressure release naturally prevents overcooking.

• Add flavorful ingredients – Herbs, spices, sauces give great flavor. Use cooking liquid as broth.

• Refrigerate leftovers properly – Store cooked tendon in an airtight container for 3-4 days.

With the right techniques, the pressure cooker makes enjoying fork-tender beef tendon simple and quick on any busy weeknight. Let’s look at cooking times, methods and tips in detail.

How Long to Cook Beef Tendon in a Pressure Cooker?

• For 1-2 pounds of 2-inch beef tendon pieces, cook for 60 minutes at high pressure.

• For larger 3-4 pound pieces or a whole tendon, cook for 75-90 minutes at high pressure.

• Check doneness after cooking time. Meat should be fork tender. If not, cook for 15 more minutes.

• Let pressure release naturally for at least 10-15 minutes before quick releasing remaining pressure.

• For electric pressure cookers, use manual/pressure cook setting at high pressure.

• For stovetop pressure cookers, cook at 15psi pressure on high heat.

• Add 5-10 minutes more for frozen beef tendon.

These cooking times ensure the tough tendons become succulently tender. The thickness and amount of tendon will impact cooking time. Follow recipe times as a guide and adjust cooking time as needed.

Tips for the Best Results

Here are some useful tips to ensure beef tendon turns out perfectly cooked in the pressure cooker:

• Cut tendons uniformly – Evenly-sized 1-2 inch pieces cook evenly. Mixing thick and thin pieces can lead to uneven cooking.

• Don’t overload the cooker – Overcrowding will prevent proper pressure buildup. Cook in batches for best results.

• Add liquid – Use 1-2 cups broth or water so the steam can properly penetrate the meat.

• Start with hot liquid – Starting with boiling hot liquid reduces come-up time to pressure.

• Allow natural release – Releasing pressure immediately can toughen the meat. Let it release slowly.

• Check for tenderness – If not as tender as you like after full cooking time, simmer loosely covered for 15-30 minutes.

• Use cooking liquid – The flavorful broth makes an amazing soup or stew base.

Following these tips will reward you with fork-tender beef tendon ready to grace your favorite Asian dishes!

Full Beef Tendon Pressure Cooker Recipe

This straightforward pressure cooker beef tendon recipe results in melt-in-your-mouth tender meat that makes the long cooking time worthwhile.

Ingredients:

• 2 pounds beef tendon, cut into 2-inch pieces
• 2 tablespoons oil
• 1 onion, diced
• 4 cloves garlic, minced
• 2 cups beef broth
• 2 tablespoons soy sauce
• 1 teaspoon freshly grated ginger
• 1 cinnamon stick
• 1 star anise
• Salt and pepper to taste

Instructions:

1. Rinse the beef tendons under running water. Blanch in boiling water for 3 minutes. Drain and rinse under cold water. Drain well.

2. Select Sauté on the Instant Pot. Heat oil. Add onion and sauté 3-4 minutes until translucent. Add garlic and sauté 1 minute more.

3. Add beef tendons, beef broth, soy sauce, ginger, cinnamon, star anise and season with salt and pepper. Give it a good stir.

4. Close the lid and pressure cook on Manual/Pressure Cook (High) for 75-90 minutes. Allow natural pressure release for 15 minutes before quick releasing remaining pressure.

5. Check tendons for tenderness. If needed, simmer uncovered for 15-30 minutes until completely tender.

6. Adjust seasoning with more salt, pepper, soy sauce if needed. Enjoy immediately or store cooled tendon and cooking broth to use later.

The aromatic spices infuse the broth with flavor that permeates the succulent beef tendon. You can add vegetables like carrots and potatoes along with the tendons to make a hearty one-pot meal. Use the nutritious collagen-rich broth for soups or stews later in the week.

Delicious Ways to Use Cooked Beef Tendon

Beef tendon straight out of the pressure cooker makes a fantastic snack or appetizer. You can also incorporate the tender meat into various dishes:

• Slice cooked tendon thinly and add to noodle soups like beef Pho.

• Cube or shred tendon and add to hearty beef stew for texture.

• Toss with roasted vegetables and noodles for a quick stir-fry.

• Mix into rice along with meat and sauce for Bibimbap.

• Add to congee or rice porridge for breakfast.

• Place over salad greens and dress with tangy vinaigrette.

• Float in hearty vegetable soup and broth-based dishes.

• Use as pizza topping along with cheese and sauce.

The options are endless! Beef tendon is great in any dish that needs its unique texture. Use within 3-4 days for best quality and flavor.

FAQs About Cooking Beef Tendon

Q: Should beef tendon be marinated?

A: Yes, marinating is recommended to add extra flavor. A soy sauce, wine, ginger and garlic marinade works very well.

Q: Is it okay to freeze cooked beef tendon?

A: You can freeze cooked tendon for 2-3 months. Thaw overnight in the fridge before using.

Q: Can I cook beef tendon from frozen?

A: Yes, just increase pressure cooking time by 5-10 minutes. Cook completely frozen tendons only.

Q: What instant pot setting should I use?

A: Use the Manual or Pressure Cook setting at High Pressure for the time specified.

Q: Do I need to adjust for altitude?

A: For altitudes over 3000 feet, increase cooking time by 5-10%. Release pressure carefully.

Discover the Magic of Pressure Cooked Beef Tendon

Beef tendon transforms into a delicacy with the simple yet effective power of the pressure cooker. In an hour or less, you can enjoy melt-in-your-mouth, richly-flavored beef tendon to elevate your soups, stews, stir-fries, and more. With the guidance above on times and methods, you are sure to impress your tastebuds with this underappreciated yet amazing cut of meat. Pull out your Instant Pot or stovetop pressure cooker to make beef tendon easily anytime the craving strikes!