Pressure-cooked beef cheeks with red wine and carrots
A bold and hearty stew that celebrates the warmth of fresh spices and tender beef cheeks. This winter staple is best made in an electric pressure cooker which significantly cuts down on the cooking time.
1.Peel baby onions, leaving root ends intact. Heat 2 teaspoons of the oil in 6-litre (24-cup) pressure cooker; cook baby onions, stirring, about 5 minutes or until browned lightly all over. Remove from cooker.
2.Season flour in large bowl; add beef, toss to coat in flour. Shake off excess. Heat 1 tablespoon of the oil in cooker; cook beef, in batches, until browned. Remove from cooker.
3.Tie bay leaf, parsley and thyme together with kitchen string to make a bouquet garni. Heat remaining oil in cooker; cook chopped onion and garlic, stirring, until onion softens. Return beef to cooker with wine, the water and bouquet garni; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 20 minutes.
4.Release pressure using the quick release method, by carefully turning the pressure valve with tongs (steam can burn) to release the steam; wait for pressure to drop, then remove lid. Add baby onions and carrots; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 5 minutes.
5.Release pressure by carefully turning the pressure valve with tongs (steam can burn) to release the steam; wait for pressure to drop, then remove lid. Stir in glaze; season to taste. Serve sprinkled with chopped parsley, if you like.
If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. You can use chuck or gravy beef for this recipe, but, beef cheek is an amazing cut of meat; cooked long enough (or in a pressure cooker) it literally melts in your mouth.