Recipe: Instant Pot Braised Beef Tendon 電壓力鍋紅燒牛筋

Ingredients

  • 1000 g beef tendon (cleaned and cut into large pieces)
  • Spices and aromatics
    • 3 stalks of scallion
    • 5 slices of ginger
    • 4 cloves of garlic
    • 1–2 chili peppers (optional)
  • Seasoning
    • 80 ml soy sauce
    • 2 tablespoons dark soy sauce (for color)
    • 3 tablespoons rice wine
    • 2 tablespoons spicy broad bean paste (doubanjiang)
    • 1 large piece of rock sugar
  • Spices (or a Braising spice packet)
    • 2 star anise
    • 1 piece of cinnamon bark
    • 2 bay leaves
  • An appropriate amount of water (just enough to cover the beef tendon)

Instructions

  1. Blanching to remove gamey odors: Place the beef tendon in a pot of cold water, add a few slices of ginger and a splash of rice wine, and boil for 5 minutes until the surface changes color; then remove and rinse with warm water to wash away blood and impurities.
  2. Sauté the aromatics: Set the Instant Pot to "Sauté" mode, add a little oil, and sauté the ginger, garlic, scallion sections, chili peppers, and spicy broad bean paste until fragrant.
  3. Add the seasonings: Add the blanched beef tendon, along with light soy sauce, dark soy sauce, rice wine, rock sugar, and the spice packet; stir-fry evenly to coat the beef tendon in the color.
  4. Pressure Cooking: Pour in enough boiling water to cover the beef tendon, then press "Cancel" to stop the Sauté mode. Close the lid and ensure the steam release valve is turned to the "Sealing" position.
  5. Set the time: Select "Pressure Cook" (High Pressure) for 45 to 50 minutes. Set it to 50 minutes if you prefer an extremely tender, melt-in-the-mouth texture, or 40 minutes if you prefer a chewier, springy texture.
  6. Natural Release: After cooking is complete, allow the pressure to release naturally until the float valve drops (approximately 15–20 minutes), then open the lid. If there is a large amount of liquid, you can switch to "Sauté" mode to reduce the sauce.

食材

  • 1000 克 牛筋（洗淨切大塊）
  • 辛香料
    • 3 根 蔥
    • 5 片 薑
    • 4 顆 蒜頭
    • 1-2 根 辣椒 (可不加）
  • 調味料
    • 80 毫升 醬油
    • 2 大匙 老抽 (著色用）
    • 3 大匙 米酒
    • 2 大匙 辣豆瓣醬
    • 1 大塊 冰糖
  • 香料 (或市售滷包一個）
    • 2 個 八角
    • 1 片 桂皮
    • 2 片 月桂葉
  • 適量 水（淹過牛筋即可）

作法

  1. 汆燙去腥：牛筋冷水下鍋，加入幾片薑和少許米酒，煮滾 5 分鐘至表面變色，撈出用溫水洗淨血水和雜質。
  2. 爆香炒料：Instant Pot 按下 Saute（炒香） 模式，加少許油，放入薑、蒜、蔥段、辣椒和辣豆瓣醬炒出香味。
  3. 加入調味：放入汆燙好的牛筋，加入醬油、老抽、米酒、冰糖與香料包，拌炒均勻使牛筋上色。
  4. 壓力烹調：倒入淹過牛筋的開水，按下 Cancel 停止炒香模式。蓋上鍋蓋，確保排氣閥轉到 Sealing（密封） 位置。
  5. 設定時間：設定 Pressure Cook（高壓烹調），高壓 45 至 50 分鐘。如果喜歡極度軟爛（入口即化）可設定 50 分鐘；喜歡帶有 Q 彈咬勁可設定 40 分鐘。
  6. 自然洩壓：烹調結束後，等待 Natural Release（自然洩壓） 至浮閥落下（約 15-20 分鐘），即可開蓋。若湯汁較多可再開 Saute 模式稍微收汁。

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