830gox cheeksWaitrose, 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
1x 500 ml bottle / can of Guinnessor stout
1Knorr Beef Stock Pot
40gporcini or mixed dried mushrooms
Press Sauté and add about 1 teaspoon 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.
Serve with lovely creamy Instant Pot mash.
Keyword Instant Pot Ox Cheeks, Ox Cheeks, Pressure cooked cheeks