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Preparation
20 minutes
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Cooking
50 minutes
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Difficulty
Easy
Ingredients for Beef Stew using a Pressure Cooker Serves 4 people
Beef short ribs 1 kg Beef tendons 1 kg Lemongrass 10 stalks Carrots 3 pieces Potatoes 3 pieces Shallots 3 pieces Garlic 4 cloves Ginger 1 piece Fresh coconut water 500 ml Beef stew broth 1 packet (50gr) Beef stew seasoning 1 packet (50gr) White wine A little Common seasonings A little (sugar/ salt/ seasoning powder/ monosodium glutamate)
How to choose fresh ingredients
Information and how to choose beef rib fingers
- Beef rib fingers are the meat located in the chuck area of the cow, extracted from the front rib bones. This is the most delicious part of the cow, interspersed with fat, meat, and tendons. When eaten, you will feel the tenderness, the richness of the fat, and the delicious crunch of the tendons. Generally, people use beef rib fingers to prepare grilled dishes, stews, braised dishes,… which are all extremely appealing. The selling price of beef rib fingers ranges from 130,000 VND – 190,000 VND/kg (price updated on 01/04/2021).
- You should prioritize selecting pieces of beef that have a bright red color interspersed with white tendons and fat that is bright yellow, with meat fibers being soft, small, and not too fine.
- If you gently press the piece of good beef with your hand, it should have good firmness and elasticity, not feel sticky, and there should be no unpleasant or abnormal odor.
- You should avoid buying pieces of beef that have a pale green or dark red color, fat that is dark yellow, white spots on the meat fibers, and when touched feels mushy and slimy.
How to choose fresh beef tendons
- It is advisable to go to the market early to buy fresh beef tendons or choose to buy tendons from reputable food stores to ensure quality. Beef tendons are priced at about 120,000 VND – 190,000 VND/kg (price updated on 01/04/2021).
- Depending on your preference, you can choose beef tendons that are white or pink when cooking, which will feel soft and chewy; or choose tendons that are slightly yellowish, as this type will feel crunchier when eaten.
- Absolutely do not choose pieces with dried beef tendons, tendons that have oozed yellow fluid, and have an unusual foul smell.
How to choose fresh carrots
- Fresh and delicious carrots have a moderate size, elongated shape towards the tail, smooth skin, firm to the touch, and slightly hard.
- Choose carrots that have a bright, deep orange color, with fresh green tops tightly attached to the root.
- Avoid carrots with wilted or bruised tops, damaged bodies, slimy texture, brown spots, and those that feel soft when pressed.
- Do not select overly large carrots with thick tops and shoulders, as these are older and will contain more fibers and fewer nutrients.
See details: How to choose fresh and delicious carrots
How to choose fresh and delicious potatoes
- Delicious potatoes have a bright yellow color, uniform body, feel firm in hand, heavy, smooth skin, and are intact.
- To facilitate quick preparation before cooking and make the process easier, you should choose tubers without deep dents and with a relatively flat surface.
- Absolutely avoid choosing tubers that have wrinkled skin, spots, holes, black eyes on the skin, that are not rotten, and do not have liquid oozing out.
- Do not choose tubers that are white as they lack sweetness and nutrients. When buying, if you press on the skin and it feels soft and limp, most of these tubers are old, have been stored for too long, wilted, and do not have many nutrients left, resulting in a bland taste.
- Do not choose potatoes that have sprouted, and whose outer skin has turned green; these tubers are very toxic and harmful to everyone’s health.
See details: How to choose fresh potatoes
Tools required
Pressure cooker, spoon, chopsticks, bowl, plate,…
How to cook Beef Stew with a pressure cooker
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Prepare the ingredients
To clean and eliminate the odor from the beef, soak the beef brisket and tendons in diluted salt water for about 5 minutes, then rub with white wine for about 10 minutes and rinse with water several times.
Remove the dry, withered outer leaves of the lemongrass, wash it clean, smash the root of the lemongrass, and cut it into pieces about the length of a finger. Peel the shallots, ginger, and garlic, wash them clean, smash them, and then chop them finely.
Peel the carrots and potatoes, wash them clean, and cut them into bite-sized pieces.
How to clean beef without odor
- You can rub salt evenly over the piece of meat and then rinse it clean with water.
- Soak the meat with a little diluted white wine for about 5 minutes and then rinse it clean with water.
- Alternatively, you can use lemon to rub over the piece of meat and then rinse it clean with water.
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Marinate the beef
The beef short ribs and tendons, after being cleaned, are placed in a bowl to marinate with 5 tablespoons of sugar, 5 tablespoons of seasoning powder, 1 tablespoon of salt, 1 teaspoon of monosodium glutamate, and all the minced onion, garlic, and ginger, mixed well for the spices to absorb into the meat.
Then add 1 packet of beef stew seasoning and 1 packet of beef stew broth to the marinating bowl, mix well so that the marinade coats the beef evenly. Use plastic wrap to cover the bowl and place it in the refrigerator.
Tip: The beef is best when marinated overnight; if you don’t have time, you should marinate it for at least 1 hour before cooking!
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Cook the beef stew
Take the pressure cooker and place it on the stove, add the marinated beef with the chopped lemongrass and mix well. Add 500ml of fresh coconut water to the pot, cover it, and simmer the beef for 30 minutes.
After 30 minutes, open the lid, add the potatoes and carrots, stir well, then cover and simmer for another 10 minutes.
After 10 minutes, open the lid, use the end of a chopstick to poke through the potatoes and carrots to check if they are soft; you can adjust the seasoning one last time to your taste and then turn off the heat.
The beef stew is now ready to be served and enjoyed!
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Final Product
The beef stew presented has an eye-catching color, and the thick broth emits a fragrant aroma throughout your family kitchen.
The beef shank is simmered until tender and delicious. The beef tendons are cooked just right, crunchy, and still maintain an appealing crispness. The carrots and potatoes are soft and fragrant, making the dish even more attractive.
Beef stew is suitable to accompany with noodles, bread, or hot, sticky white rice, all of which are very delicious and flavorful. This will definitely be a perfect choice for your weekend menu to treat your whole family!
See more
Above is the article guiding how to cook beef stew using a pressure cooker with authentic taste, delicious, rich, extremely simple and easy to execute that anyone can do. Wishing you success with this recipe!
*Source of recipe and images shared from Facebook: Nguyễn Thanh Trúc.
