Instant Pot Ox Cheeks in Stout

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. Instant Pot Ox Cheeks in Stout are delicious.

Where can I find Ox Cheeks?

You will find ox cheeks in your local good butcher, Waitrose also has them. You can also use beef cheeks.

What are ox cheeks like?

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.

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 and join my Pressure Cooking group on Facebook 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

Ingredients

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.
Salt
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

Method

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.

Pretty recipe card for you to print below.

Find more of my Instant Pot recipes here.

Print Recipe

Instant Pot Ox Cheeks in Stout

Delicious, melt-in-the-mouth, fork-tender ox cheeks pressure cooked to perfection in the Instant Pot

Prep Time10 mins

Cook Time1 hr 45 mins

Course: Main Course

Cuisine: British

Keyword: Instant Pot Ox Cheeks, Ox Cheeks, Pressure cooked cheeks

Servings: 4 people

Equipment

• Instant Pot or pressure cooker

Ingredients

• 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.
• Salt
• 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

Instructions

• 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.
• 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.
• Lock the lid in. Steam release handle pointing to Sealing. Press the Manual / Pressure Cook 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.

Video

Notes

 

Serve with lovely creamy Instant Pot mash.

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