Beef Cheeks with Red wine sauce (pressure cooker)
I have been meaning for a while to learn more about pressure cooking, so I bought one recently and it’s brilliant. I thought I would give one of my favourite slow cooked recipes a go. Normally I would put all this in the slow cooker and leave for 8 hours on low. This only took 50 minutes and was exactly the same! Overall I am really impressed with this way of cooking 🧑🍳 and really happy with the Ninja Foodi
Beef Cheeks with Red wine sauce (pressure cooker)
I have been meaning for a while to learn more about pressure cooking, so I bought one recently and it’s brilliant. I thought I would give one of my favourite slow cooked recipes a go. Normally I would put all this in the slow cooker and leave for 8 hours on low. This only took 50 minutes and was exactly the same! Overall I am really impressed with this way of cooking 🧑🍳 and really happy with the Ninja Foodi
Cooking Instructions
- 1
Get all your ingredients together and chop the carrot, celery and onion roughly. Smash the garlic and cut your beef cheeks in to a few smaller portions
- 2
Season the beef cheeks well and brown on all sides in some olive oil. This is to lock in the flavour. I used the sear/saute function on my Ninja Foodi
- 3
Once they are seared remove, and add all the vegetables and Garlic and sauté for a few minutes
- 4
Once they are sautéed, add the red wine and bring to the boil, then add the stock and beef cheeks
- 5
Close the lid of the pressure cooker, ensuring the pressure nob is set to seal. Cook via high pressure for 50 minutes. I set the Ninja Foodi to quick release of the pressure.
- 6
Once the pressure is released, remove the beef cheeks, sieve the vegetables so you are just left with the stock/red wine in a pan. Make sure you squish the vegetables and garlic through the sieve so you get all the lovely juices in the pan.
- 7
Reduce the liquid by half, this will intensify the flavour and thicken the sauce. If you are pressed for time you can always thicken with a little cornflour mixed with water and add that to the pan. Once reduced add some butter to give it a nice glaze (a teaspoon will do)
- 8
Add back your beef cheeks and serve. I find it goes really well with Polenta, so I made Parmesan Polenta.
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