Beef Cheeks cooked with Carrots in Red Wine | Recipe by sousvidetools.com

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Beef Cheeks cooked with Carrots in Red Wine

Beef Cheeks cooked with Carrots in Red Wine Modernist Cooking Recipes Beef Cheeks, Carrots , Red Wine, braised , casserole , sousvide , pressure cooked , british , english , european , french
  • COOK TIME: 60 Minutes
  • PREP TIME: 20 Minutes
  • DIFFICULTY: Easy
  • SERVES: 4

Ingredients

  • 300g baby brown onions, peeled (roots intact)
  • 2 tbsp. olive oil
  • 2 tbsp. plain flour
  • 1 kg beef cheeks, chopped coarsely
  • 1 dried bay leaf
  • 3 sprigs fresh flat-leaf parsley
  • 1 sprig fresh thyme
  • 1 brown onion, chopped finely
  • 3 cloves garlic, crushed
  • 125ml dry red wine
  • 60ml water
  • 3 large carrots, chopped coarsely
  • 1 1/2 tbsp. balsamic vinegar glaze

Equipment

Kitchen String

Artame Pressure Cooker

Method

A simple yet tasty recipe with beef cheeks and a variety of ingredients from your store cupboard. You’ll be eating this warming stew in no time!

METHOD

  1. Heat the olive oil in your pressure cooker before adding the baby onions and cooking until softened and lightly browned. Remove from the cooker and set aside
  2. Coat the cheeks in the flour and shake off any excess. Warm some olive oil in the pressure cooker before adding the cheeks (cook in batches if there is not enough room for all of them at once). Cook until brown then remove and set aside
  3. Use kitchen string to tie the thyme and parsley together
  4. Heat some oil in the pressure cooker before adding the garlic and the chopped brown onion. Stir until the onions softens then pour in the wine and add the browned beef, water and the herbs
  5. Ensure the lid is fastened securely before switching the cooker to high pressure. Once high pressure has been reached, reduce the heat to maintain and cook for a further 20 minutes
  6. With the quick-release method, reduce the pressure and release the steam. Remove the lid once the pressure has dropped and add the baby onions and carrots before re-securing the lid
  7. Allow the cooker to reach high pressure, then reduce the heat to maintain. Allow to cook for a further 5 minutes
  8. Release the steam and reduce the pressure on the cooker. Remove the lid once the pressure has dropped. Stir in the balsamic vinegar and season to taste
  9. Serve with mashed potato and enjoy
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