Ox cheeks are a cut best braised (first fried and then slow cooked for hours) or fantastic pressure cooked, so easy in the Instant Pot. The meat becomes melt-in-the-mouth tender.
You will find ox cheeks in your local good butcher, Waitrose also has them.
This was my first try with ox cheeks and I have to say: do not try to slice or dice them (it's mission impossible). Leave them whole. They are very sinewy raw but that all disintegrates when pressure cooking, leaving you with fork-tender meat.
A tip: porcini and in general dried mushrooms can be quite expensive. I got mine from Grape Tree in town. I think a 40 g bag was £1. If you have one nearby it's worth going in for the raw cashews and the big buckets of herbs and spices, which tend to be 3 for 2.
Don't forget you can find all my Instant Pot recipes here.
Ready for the recipe? I know Alli is. Here you go Alli, I'm not keeping you waiting any longer.
Instant Pot Ox Cheeks in Stout
- 3 small-medium onions, chopped
- 1 stalk celery, chopped quite small
- 3 carrots, cut in biggish pieces
- 830 g ox cheeks (Waitrose), it was two cheeks and I attempted to dice one, left one whole, I wouldn’t bother dicing next time. You can of course buy more to cook this.
- Milled black pepper
- 1 tsp paprika
- 1 tsp turmeric powder
- 1 bay leaf
- 1 x 500 ml bottle / can of Guinness (or stout)
- 1 Knorr Beef Stock Pot
- 40 g porcini or mixed dried mushrooms
1. Press Sauté and add about 1 tsp of olive oil, when it’s starting to warm up (don’t wait until it says HOT), add the chopped onions, celery and carrots and stir. Let sauté for about 5 minutes.
2. Add the ox cheeks, about a teaspoon of salt and a good few twists of the black pepper mill, let the meat get some colour (about 3-5 minutes) stirring every once in a while then add the paprika and turmeric powder followed by a bit of the Guinness. Scrape the bottom of the pot with a wooden spoon with the help of the Guinness. Add the rest of the Guinness, the beef stock pot, the porcini, stir well.
3. Lock the lid in. Steam release handle pointing to Sealing. Press Manual and programme 65 minutes. Let it do a natural release at the end, i.e. don’t do anything until the float valve pops back down and the lid is safe to open (if this hasn’t happened after 15 minutes and you’re super hungry, feel free to release the rest of the steam). At the end, remove the lid, press Sauté and let it bubble until the sauce has thickened/reduced, you could add a thickener but I don’t find it needs it.
Serve with lovely creamy Instant Pot mash.