Are you looking for a delicious and easy way to cook beef cheeks? Look no further than your trusty pressure cooker!
With the help of this versatile kitchen appliance, you can have tender and flavorful beef cheeks in no time. Whether you’re cooking for a special occasion or just want to switch up your weeknight dinner routine, this recipe is sure to impress.
In this article, we’ll walk you through the steps to cook beef cheeks in a pressure cooker, including tips and tricks for getting the most out of your dish.
So grab your pressure cooker and let’s get cooking!
How To Cook Beef Cheeks In A Pressure Cooker?
Step 1: Prepare Your Ingredients
Before you start cooking, it’s important to prepare all of your ingredients. Cut the beef cheeks into 2-inch pieces and remove any thick layer of fat. You don’t need to remove all of it, as that’s where a lot of the flavor comes from and it will all render/melt during cooking.
Step 2: Saute Vegetables
Set your pressure cooker to the Saute setting on Normal. Add olive oil, onions, carrots, and celery and cook for 2-3 minutes to soften slightly. Stir a few times.
Step 3: Add Seasonings and Liquids
Add diced beef cheeks, herbs, seasonings, and garlic and cook for 1-2 minutes, stirring a couple of times. Pour in the wine and stir, then follow by water or beef stock if using. Stir through, scraping the bottom of the pot and press Cancel to stop the saute process.
Step 4: Add Tomato Sauce
Finally, pour the tomato sauce over the top and spread but don’t stir through (to prevent any burning errors, it will sink through during cooking).
Step 5: Pressure Cook
Secure and lock the lid. Set to Manual/Pressure Cook on HIGH pressure for 40 minutes. After 3 beeps, the pressure cooker will start building up pressure (should take about 10 minutes) and the cooking will commence. Once the timer goes off, allow the pressure to release naturally.
Step 6: Finish The Dish
In the meantime, prepare other sides such as mashed potatoes and vegetables or things you need for one of the other meals. See our ideas below. Open the lid and stir the meat through the sauce. It should be very tender, easy enough to shred with a fork. You can serve the beef cheeks as they are over mashed potatoes or you can use a potato masher to break down and shred the meat to turn this into a ragu sauce to go over pasta. If you like a thicker sauce, you can stir in a mixture of flour and water (known as a slurry) into the stew while it’s hot and it will thicken up.
What Are Beef Cheeks And Why Should You Cook Them In A Pressure Cooker?
Beef cheeks are a cut of meat that is often overlooked but can be incredibly flavorful and tender when cooked properly. This cut is taken from the cheek of the animal and each piece weighs around 12 ounces or 300-400 grams. Being a hard-working muscle, the beef cheek is dense and a little sinewy and requires a long cooking time to break down the fibres and melt the connective tissue.
One of the best ways to cook beef cheeks is in a pressure cooker. Pressure cooking speeds up the cooking process significantly, reducing the cooking time from 8 hours on low to just 75 minutes under pressure. Plus, a 15 minute natural pressure release before releasing pressure helps to further tenderize the meat.
Using a pressure cooker also helps to retain more nutrients in the meat compared to other cooking methods. Pressure cooking allows for a shorter cooking time, which means less nutrient loss due to heat exposure.
In addition, using a pressure cooker can help to infuse more flavor into the meat. The high-pressure environment allows for flavors to penetrate deep into the meat, resulting in a more flavorful end product.
Preparing Your Beef Cheeks For Pressure Cooking
Before you start cooking your beef cheeks in a pressure cooker, it’s important to prepare them properly. Begin by cutting the beef cheeks into 2-inch pieces and removing any thick layer of fat. You don’t need to remove all of the fat, as it will melt and add flavor during cooking.
Next, set your pressure cooker to the Saute setting on Normal and add olive oil, onions, carrots, and celery. Cook for 2-3 minutes to soften slightly, stirring a few times.
Add diced beef cheeks, herbs, seasonings, and garlic to the pot and cook for 1-2 minutes, stirring a couple of times. Pour in the wine and stir, then add water or beef stock if using. Stir through, scraping the bottom of the pot and press Cancel to stop the saute process.
Finally, pour the tomato sauce over the top but don’t stir through (to prevent any burning errors, it will sink through during cooking).
Secure and lock the lid. Set to Manual/Pressure Cook on HIGH pressure for 40 minutes. After 3 beeps, the pressure cooker will start building up pressure (should take about 10 minutes) and the cooking will commence. Once the timer goes off, allow the pressure to release naturally.
Open the lid and stir the meat through the sauce. It should be very tender, easy enough to shred with a fork. Serve as they are over mashed potatoes or use a potato masher to break down and shred the meat to turn this into a ragu sauce to go over pasta. If you like a thicker sauce, you can stir in a mixture of flour and water (known as a slurry) into the stew while it’s hot and it will thicken up.
Choosing The Right Ingredients For Flavorful Beef Cheeks
To make flavorful beef cheeks in a pressure cooker, it’s important to choose the right ingredients. Here are some tips:
1. Beef Cheeks: Choose fresh, high-quality beef cheeks that are well-marbled with fat. The fat will render during cooking and add flavor and tenderness to the meat.
2. Vegetables: Use fresh onions, carrots, and celery for the base of your dish. These vegetables will add depth of flavor and aroma to the beef cheeks.
3. Herbs and Seasonings: Use a combination of herbs and seasonings to enhance the flavor of the beef cheeks. Some popular options include salt, pepper, cumin, oregano, smoked paprika, ground cloves, star anise, and black peppercorns.
4. Garlic: Garlic adds a pungent and savory flavor to the dish. Use fresh garlic cloves that are minced or chopped finely.
5. Wine or Beef Stock: Adding wine or beef stock to the dish will help to tenderize the meat and add richness to the sauce.
6. Tomato Sauce: Tomato sauce adds acidity and sweetness to balance out the flavors of the dish. Choose a high-quality tomato sauce that is free from preservatives or additives.
By choosing the right ingredients, you can create a delicious and flavorful dish of beef cheeks in your pressure cooker. Don’t be afraid to experiment with different herbs and seasonings to find your perfect combination of flavors.
Step-by-Step Guide To Pressure Cooking Beef Cheeks
Pressure cooking beef cheeks is a great way to speed up the cooking time and still achieve tender and flavorful meat. Here is a step-by-step guide to pressure cooking beef cheeks:
Step 1: Prepare Your Ingredients
Before you start cooking, it’s important to prepare all of your ingredients. Cut the beef cheeks into 2-inch pieces and remove any thick layer of fat. You don’t need to remove all of it, as that’s where a lot of the flavor comes from and it will all render/melt during cooking.
Step 2: Saute Vegetables
Set your pressure cooker to the Saute setting on Normal. Add olive oil, onions, carrots, and celery and cook for 2-3 minutes to soften slightly. Stir a few times.
Step 3: Add Seasonings and Liquids
Add diced beef cheeks, herbs, seasonings, and garlic and cook for 1-2 minutes, stirring a couple of times. Pour in the wine and stir, then follow by water or beef stock if using. Stir through, scraping the bottom of the pot and press Cancel to stop the saute process.
Step 4: Add Tomato Sauce
Finally, pour the tomato sauce over the top and spread but don’t stir through (to prevent any burning errors, it will sink through during cooking).
Step 5: Pressure Cook
Secure and lock the lid. Set to Manual/Pressure Cook on HIGH pressure for 40 minutes. After 3 beeps, the pressure cooker will start building up pressure (should take about 10 minutes) and the cooking will commence. Once the timer goes off, allow the pressure to release naturally.
Step 6: Finish The Dish
Open the lid and stir the meat through the sauce. It should be very tender, easy enough to shred with a fork. You can serve the beef cheeks as they are over mashed potatoes or you can use a potato masher to break down and shred the meat to turn this into a ragu sauce to go over pasta. If you like a thicker sauce, you can stir in a mixture of flour and water (known as a slurry) into the stew while it’s hot and it will thicken up.
Pressure cooking beef cheeks is a fast and easy way to get tender meat with amazing flavors. With this step-by-step guide, you can confidently make this delicious dish in your own kitchen.
Tips For Perfectly Cooked Beef Cheeks Every Time
Cooking beef cheeks in a pressure cooker is a great way to achieve perfectly tender and flavorful meat in a shorter amount of time. Here are some tips to ensure your beef cheeks turn out perfectly every time:
1. Cut the beef cheeks into even pieces: This will ensure that they cook evenly and are all ready at the same time.
2. Don’t skimp on the searing: Searing the beef cheeks before pressure cooking them will help to develop a rich, deep flavor and color. Make sure to get a good sear on all sides of the meat.
3. Use enough liquid: Beef cheeks need plenty of liquid to braise properly and become tender. Make sure to use enough liquid, whether it’s water, broth, or wine, to cover the meat by at least half an inch.
4. Add acidic ingredients: Adding acidic ingredients like tomatoes, wine, or vinegar will help to break down the connective tissue in the beef cheeks and make them more tender.
5. Let the pressure release naturally: It’s important to allow the pressure cooker to release pressure naturally for at least 10-15 minutes before manually releasing any remaining pressure. This will help to prevent toughening of the meat and ensure it stays moist and tender.
By following these tips, you can create a delicious and satisfying meal with perfectly cooked beef cheeks every time.
Serving Suggestions And Pairings For Your Beef Cheeks Dish
Now that you have successfully cooked your beef cheeks in a pressure cooker, it’s time to think about how to serve and pair this delicious dish. Here are some ideas to get you started:
1. Mashed Potatoes: The classic pairing for beef cheeks is a generous heap of mashed potatoes topped by the meat and plenty of sauce. You can make your mashed potatoes creamy or chunky, depending on your preference.
2. Roasted Carrots: Roasting carrots is a great way to bring out their natural sweetness and complement the rich flavors of the beef cheeks. Simply roast whole, well-scrubbed carrots, trimmed to within an inch of the top, at 400 degrees for 20-30 minutes. Toss with olive oil before roasting and drizzle with maple syrup immediately after roasting. Add a pinch of cayenne or garlic powder or herbs, as you wish!
3. Garlic & Thyme Creamy Mash: For a more sophisticated twist on mashed potatoes, try making garlic and thyme creamy mash. Cook peeled potatoes until soft, then mash with butter, garlic cloves, thyme sprigs, cream, salt and pepper to taste.
4. Asparagus: Lightly blanch asparagus in salted boiling water for 2 minutes. Add to a hot pan with butter for 2-3 minutes or until cooked as desired; add salt and pepper to taste.
5. Wine Pairings: Beef cheeks are rich and flavorful, so they pair well with bold red wines such as Shiraz/Syrah or Cabernet Sauvignon. If you prefer beer, a rye imperial stout is a great choice.
6. Orange Gremolata: For an extra burst of flavor, sprinkle some orange gremolata over the top of your beef cheeks dish. To make it, simply combine minced fresh flat-leaf parsley, grated orange rind, minced fresh garlic, salt and pepper.
With these serving suggestions and pairings in mind, you can create a delicious meal that will impress your family and friends. Enjoy!