Beef brisket, beef tendon, and daikon are pressured cooked in spices and seasonings. Save so much time by pressure cooking to make this beef stew with tendon.
Bring a large pot of water to a boil. Blanch the beef brisket and tendon for about 3 minutes. Drain off water and cut the tendon into about 1 1/2 inch pieces
Using Instant pot:
Press saute on Instant pot. When it says "hot", add 1 Tbsp of cooking oil to the insert of Instant pot. Brown the meat in batches. You may skip the browning if you want. I feel like it adds an extra flavor to the stew. Remove the beef and place on a plate. Add the aromatics and saute for about 30 seconds and deglaze with Shaoxing wine to get all that brown bits that stuck to the pot. Add the brisket and tendon follows by the seasonings
Pour in water. Stir to mix everything. Close the lid. Turn the steam release valve to seal. Press pressure cook and set the timer to 60 minutes
When the timer is up, wait 5 minutes and then release pressure. Add the daikon and carrots and give everything a stir and then close the lid back. Turn the steam release valve back to seal. Press pressure cooker and set timer to 5 minutes. When the timer is up, wait 5 minutes and then release pressure. Carefully open the lid. Have a taste and season with salt to your taste if needed. Press the saute mode and when it comes to a gentle simmer, stir in the cornstarch solution and it will thicken slightly
Garnish with some fresh cilantro leaves and chopped green onion