Use your Instant Pot and this easy recipe to cook beef tendon in less than half the time it takes to cook on the stove top. Beef tendon is a popular ingredient in Asian cuisine. Added to hearty dishes like Beef Stew (Bo Kho) or Beef Pho / Vietnamese Beef Noodle Soup (Pho Bo), beef tendon adds tantalizing richness and crunchy gelatinous texture to many dishes. The conventional method of boiling the tendon takes hours. With the Instant Pot it takes just 30 minutes of pressure cooking time.
Transfer the beef tendons into a large bowl. Sprinkle both sides with salt. Pour in the vinegar and coat the tendons in the solution. Let rest for 10 minutes.
Rinse the tendons with cold water.
Remove any hairs using tweezers. Rinse again with cold water if needed.
Transfer the cleaned tendons into the Instant Pot's inner pot. Add enough hot water to cover the tendons.
Cover with the pressure cooking lid. Set the steam release handle to "Sealing". Cook on High Pressure for 30 minutes and allow for a natural pressure release.
Remove the lid. Transfer the tendons into a bowl of ice water and let soak for 1 minute.
Dry the tendons and store in the refrigerator until ready to use.
Use a sharp knife to cut the tendons into thin slices or chunks. Add to your favorite dishes.
Refrigerate any remaining portions for up to 1 week. Freeze for up to 3 months.
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