Beef Brisket, Beef Tendon, and Daikon are pressure-cooked in spices and seasonings to make Tendon Beef Stew with Tendon and Daikon. Save so much time by pressure cooking to make this beef stew with tendon. This post may contain affiliate links. Please read our.
Yes I know, the Asians eat weird stuff ha. ha. ! kidney, and offals. We love to order beef tendon and daikon stew when we go for a dim sum. The Cantonese style of beef tendon stew is usually with the soup slightly thickened. That’s what this pressure cooker beef stew with tendon and daikon is based on, but I didn’t make the soup thicker so I can serve it with noodles too. It’s really up to you! .
Beef tendon is a delicious and nutritious addition to many Asian dishes like pho, beef stew, and more. It provides protein, collagen, and a wonderful chewy, gelatinous texture. However, cooking beef tendon can be time consuming on the stovetop or in a slow cooker. This is where the Instant Pot pressure cooker comes in handy! With an Instant Pot, you can cook beef tendon in a fraction of the usual time.
In this step-by-step guide, I’ll walk you through everything you need to know to cook perfect beef tendon in an Instant Pot or other electric pressure cooker
Benefits of Cooking Beef Tendon in an Instant Pot
There are several advantages to using an Instant Pot to cook beef tendon compared to conventional cooking methods:
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Speed – The Instant Pot can cook beef tendon fully in only 30-60 minutes under pressure. On the stovetop or in a slow cooker, it takes hours.
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Convenience – With the Instant Pot, the tendon cooks unattended. No need to stand over a pot monitoring and adding water.
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Flavor – The pressurized environment concentrates flavors into the tendon.
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Safety – The contained environment prevents splatters or boil overs.
Ingredients Needed
To cook beef tendon in an Instant Pot you will need:
- 1 lb beef tendon, fresh or frozen, cut into pieces
- Water to cover tendon
- Salt and other seasonings (optional)
Step-by-Step Instructions
Follow these simple steps for perfect Instant Pot beef tendon
1. Prepare the Beef Tendon
Rinse the beef tendon under cold running water. Use tweezers to pluck out any visible hairs.
To help remove odors and impurities, soak the tendon in a solution of 1 Tbsp salt dissolved in 1/4 cup distilled white vinegar for at least 10 minutes.
Rinse the tendon again until the water runs clear. Cut into approximately 2 inch pieces.
2. Add Tendon and Liquid to Instant Pot
Place the beef tendon pieces into the Instant Pot inner pot. Pour in enough water to just cover the tendon.
For extra flavor, you can replace some of the water with beef broth.
3. Pressure Cook the Beef Tendon
Secure the lid on the Instant Pot. Make sure the pressure release valve is in the sealing position.
For fresh tendon:
- Pressure cook on High for 35-45 minutes
For frozen tendon:
- Pressure cook on High for 45-60 minutes
Allow the pressure to release naturally (about 15 minutes).
4. Remove and Chill Tendon
When pressure cooking is complete, open the lid. Using tongs, transfer the cooked tendon pieces to a bowl of ice water. Let sit for 1 minute.
This rapid chilling firms up the tendon making it easier to slice.
5. Slice and Use Tendon as Desired
Drain and pat dry the chilled beef tendon pieces. For easier slicing, refrigerate for 30 minutes to firm up further.
Use a sharp knife to slice or dice the tendon. Add to pho, stew, or any dish as desired.
Cooked beef tendon keeps refrigerated for up to 1 week. It also freezes well for longer term storage.
Tips for the Best Results
- For extra flavor, add spices like garlic, ginger, onion, and/or star anise to the cooking liquid.
- Let the pressure release naturally for full tenderness. Quick release may result in firmer tendon.
- Chilling makes the cooked tendon easier to slice. Refrigerate for 30 minutes before cutting.
- Use a very sharp knife to cleanly slice the slippery cooked tendon.
- Freeze any unused portions in an airtight container for up to 3 months.
Frequently Asked Questions
Should I salt the beef tendon?
Salting is optional but does help firm up the tendon. If including in a well-seasoned dish, you can cook plain without added salt.
Can I quick release the pressure after cooking?
Letting pressure come down naturally results in more tender tendon. Quick releasing may cause some firmness.
Is beef tendon already cooked?
No, beef tendon needs thorough cooking whether using an Instant Pot or other methods. Ensure it cooks fully under pressure as directed.
What’s the white stuff on the tendon after cooking?
That’s collagen! The pressure cooking draws out and melts the tendon’s natural collagen into soft, shimmering gelatin.
Can I reuse the tendon cooking liquid?
I don’t recommend it. The liquid will be oily and have a strong odor. Discard it after cooking.
Enjoy Beef Tendon in Many Ways
Perfectly cooked beef tendon is a versatile ingredient. Here are some of my favorite recipes to use it in:
- Beef pho – Slice thinly and add to the bowl
- Beef stew – Dice into chunks
- Spring rolls – Slice thinly and wrap
- Wontons or dumplings – Dice and add to filling
- Rice porridge – Simmer chunks in the porridge
- Tendon chips – Slice paper thin, fry until crispy
Beef tendon’s unique texture takes well to so many dishes. With the Instant Pot, you can easily have tender, flavorful tendon ready to go anytime.
HOW TO MAKE GOOD PRESSURE COOKER BEEF STEW WITH TENDON AND DAIKON IN A NUTSHELL
1. Blanch the beef brisket and tendon in boiling water and then discard water 2. Brown the beef brisket for extra depth of flavor, this step is optional 3. Remove the brisket and add aromatics and stir-fry until fragrant and deglaze with wine 4. Add brisket, tendon, and water and pressure cook on high for 60 minutes and then wait 5 minutes to release pressure 5. Cook the veggies last: Add daikon and carrots and pressure cook for another 5 minutes and then wait 5 minutes to release pressure 6. Garnish with cilantro and green onion
WHAT IS SO DESIRABLE ABOUT BEEF TENDON?
In the same way that human tendon is a flexible but stiff cord made of strong fibrous collagen tissue, so is beef tendon. It doesn’t have any taste or flavor of its own. It is perfect for a stew because it picks up whatever flavors it is cooked in. It turns so soft and full of flavor after being cooked.