I think one of the hardest things to cook is beef tendons, especially when I want to make it super soft, flavorful, and melt-in-your-mouth. I believe it takes at least 7-8 hours if people want to cook beef tendons the conventional way, but with our pressure cooker it only took about an hour and a half!
John is usually in charge of our pressure-cooker cooking. This last batch of braised beef tendons he made me was super delicious!
3 oz. rice wine + 3 oz. soy sauce + 6 oz. water + a small handful of rock sugar + little bit dark soy sauce for "coloring" + ginger slices + spicy broad bean paste with 2 lbs. cut-up beef tendons (boiled for a couple minutes to remove excess blood(!) prior to placing in pressure cooker) = yumminess!
Yummy on rice or noodles!
Thanks John! :D