Pressure Cooker Beef Cheeks in Red Wine
This is a wonderful Winter Warmer Dish for the whole family that cooks in under 1 hour.
If you want to keep it Low Carb serve with Cauliflower Puree instead of Mashed Potato.
Ingredients
- 1 Whole Large Brown Onion (diced)
- 4 Stalks Celery (diced)
- 4 Cloves Garlic (minced)
- 4 Carrots (Cut into Large Chunks)
- 2 Cups Red Wine (Cabernet Sauvignon)
- 1/4 Cup balsamic vinegar
- 2 Massel Beef Stock Cubes
- 5 Beef Cheeks
- 3 sprigs fresh thyme or 1 tsp dried thyme
- 4 bay leaves
Step 1
Place the Onion, Bay Leaves, Celery, Garlic, Thyme and Stock Cubes into the Pressure Cooker.
Step 2
Pour over the Red Wine and Balsamic Vinegar and give a quick mix.
Step 3
Arrange the Beef Cheeks so that they overlap and place the chunks of Carrot on top.
Step 4
Lock on the Lid and put on High Heat, Setting 2.
Step 5
Once at Pressure turn the heat to Low and cook for 50 minutes.
Step 6
Quick Release and Serve (including the large chunks or whole medium size carrots).
Chef’s Tips
To make this a Low Carb option serve with Cauliflower Puree.
Pressure Cooker Beef Cheeks in Red Wine
This is a wonderful Winter Warmer Dish for the whole family that cooks in under 1 hour.
Ingredients
- 1 Whole Large Whole Large Brown Onion (diced)
- 4 Stalks Celery (diced)
- 4 Cloves Cloves Garlic
- 4 Carrots (Cut into Large Chunks)
- 2 Cups Red Wine (Cabernet Sauvignon)
- 1/4 Cup balsamic vinegar
- 2 Massel Beef Stock Cubes
- 5 Beef Cheeks
- 3 sprigs fresh thyme 1 tsp dried thyme
- 4 bay leaves
Instructions
- Place the Onion, Bay Leaves, Celery, Garlic, Thyme and Stock Cubes into the Pressure Cooker.
- Pour over the Red Wine and Balsamic Vinegar and give a quick mix.
- Pour over the Red Wine and Balsamic Vinegar and give a quick mix.
- Lock on the Lid and put on High Heat, Setting 2.
- Once at Pressure turn the heat to Low and cook for 50 minutes.
- Quick Release and Serve (including the large chunks or whole medium size carrots).
Notes
To make this a Low Carb option serve with Cauliflower Puree.
