Instant Pot Beef cheeks in red wine recipe

Excited to share my Instant Pot Beef cheeks in red wine recipe with you today. This recipe is so interesting as it transforms the tough meat into tender, fall-apart delicacies is nothing short of miraculous dish. The inclusion of red wine sauce adds another dimension of flavor, elevating the dish to another level.

This hearty dish that promises both depth of flavor and simplicity in preparation, reduces cooking time dramatically, for mouth-tender beef cheeks without dedicating an entire day to the process. This method not only guaranteed fall-apart tender results but filled the kitchen with an aroma that hinted at the delicious plant-based feast to come

Ingredients For beef cheek recipe

1. Beef Cheeks: Beef cheeks are a unique cut that becomes incredibly tender and flavorful when cooked slowly, making them the star of this dish with their rich texture.
2. Leeks: Leeks add a mild, onion-like flavor that’s more subtle than traditional onions, providing depth to the dish without overpowering the other ingredients.
3. Carrot: Carrot introduces a natural sweetness and color to the dish, balancing the robust flavors of the beef and wine.
4. Garlic Cloves: Garlic infuses the dish with a pungent, aromatic flavor that’s essential in building a complex, savory base.
5. Celery Root: Celery root, or celeriac, offers a slightly nutty, earthy taste that complements the hearty components of the stew.
6. Olive oil: needed for browning our beef cheeks, ensuring a flavor-packed crust. 
7. Red Wine: Red wine is crucial for adding acidity and depth, deglazing the pot, and tenderizing the beef, while imparting a rich, complex flavor.
8. Beef Broth: Beef broth enhances the meaty flavors and adds moisture, creating a succulent and rich sauce.
9. Salt, black Pepper: Salt and pepper are fundamental for seasoning, elevating the natural flavors of the beef and vegetables.

Instant Pot Beef cheeks in red wine recipe

Step 1 – Brown the Cheeks: I found the best way for a perfect beef cheeks is to start by setting the instant pot on Sauté setting initially. This is to brown the beef cheeks aggressively. This step is crucial, as it lays the foundation for a dish rich in flavor and tender meat. Season the beef with salt and pepper. Pour olive oil into a saucepan. Sauté the cheeks on all sides until golden, set aside. 

Step 2 – Prepare the vegetables: While the cheeks is getting ready, peel and slice the celery root. Dice the carrots. Peel and grate the garlic. Cut some of the leeks into rounds, chop some of the onion. Additional ingredients like bay leaves, beef broth, and a tablespoon of flour joined the pot, thickening the sauce and bonding the flavors together. 

Step 3 – Sauté the vegetables in the same pan. 

Step 4 – Return the cheeks to the pan, pour in the wine and stock, ensuring the braising liquid covered the beef cheeks entirely. Season with salt and pepper. Braise the meat over a low heat for 2.5 hours until soft.

Step 5 – Place the cheeks on a plate. Blend the sauce with a blender. Return the meat to the pot and bring the dish to a boil.

Step 6 – Depressurize the instant pot and cool slightly: Now, turn the Instant Pot’s pressure cook setting was the last step before a natural release would complete the transformation of a tough cut of meat into a mouth-tender masterpiece. 

Substitutions for the ingredients

1. Beef Cheeks: If beef cheeks are unavailable, short ribs or chuck roast can be used as a substitute, offering a similar texture and flavor when slow-cooked.
2. Leeks: In absence of leeks, onions or shallots make a good substitute, providing a similar mild, sweet flavor profile.
3. Carrot: Parsnips can replace carrots to maintain the sweet balance without altering the texture significantly.
4. Garlic Cloves: If garlic is not an option, a small amount of garlic powder can be used to mimic the flavor.
5. Celery Root: For those who can’t find celery root, regular celery stalks can be used to achieve a similar, though slightly less earthy, flavor.
6. Red Wine: Non-alcoholic red wine or a combination of beef broth and a splash of balsamic vinegar can substitute for red wine, maintaining the dish’s acidity and depth.
7. Beef Broth: Chicken or vegetable broth can be used if beef broth is not available, although the flavor profile will be slightly different.
8. Pepper: soy sauce or Worcestershire sauce can add a similar depth of flavor and seasoning in a pinch; for pepper, ground white pepper could be used for a slightly different, but still piquant, flavor.

Serving Suggestions & Side Dishes

After marveling at the tender beef cheeks, you might wonder about the best way to serve them. 

Garlic sautéed spinach offers a bright, earthy counterpoint to the dish’s deep flavors. Its simplicity enhances, rather than competes with, the main dish.

For a heartier companion, consider sweet potato.

Roasted or mashed, its natural sweetness pairs beautifully with the red wine sauce.

Vegetable enthusiasts might delight in a medley of green beans, lightly seasoned and crisp.

Each option brings its unique texture and flavor, enriching your dining experience. I encourage you to explore these combinations, finding joy in each culinary creation. Let these suggestions spark your imagination. Pair the beef cheeks with sides that speak to you, making each meal an adventure. 

What to do with Beef cheeks leftovers

After serving the hearty instant pot beef cheeks at a dinner party where the rich sauce would definitely be a huge hit, the leftover tender beef  can be used the next time for some creative cooking in the kitchen. You can store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the dish for up to 3 months. Thaw in the refrigerator overnight and reheat gently. You can turn the leftover into:

• Beef Cheek Ragu Pasta: Transforming the leftovers into a pasta ragu sauce felt like discovering a new recipe. By simply shredding the tender meat and simmering it in tomato sauce with a bit of red wine, I crafted a different yet equally satisfying dish. Serving this over corn tortillas or mixing it with cauliflower rice offers a great way to enjoy a second round of flavors with little effort. 
• Beef, Mushroom and Vegetable Pie: Next time, I opted for a beef cheek pot pie. The tender beef, combined with sautéed mushrooms and green beans, all encased in a rich sauce and topped with a sweet potato crust, was fall-apart tender and a hearty dish everyone loved. This transformation proved that cooking beef cheeks can be as versatile as it is delicious. 

You should give this slow cooking beef cheeks a trial. It’s a delightful way to ensure not a single piece of that mouth-tender meat goes to waste.

FAQ about Instant Pot Beef cheeks in red wine recipe

1. Can I use frozen beef cheeks, or do they need to be thawed first?
   • It’s best to thaw beef cheeks before cooking to ensure even cooking and to accurately follow the recipe’s timing. However, the Instant Pot can cook frozen meats; just remember to add extra cooking time.
2. What type of red wine is best for this recipe?
   • A full-bodied red wine like Cabernet Sauvignon, Merlot, or a Shiraz pairs well with the robust flavors of beef cheeks. Choose a wine that is good enough to drink for the best flavor.
3. Can I skip the red wine if I don’t consume alcohol?
   • While red wine adds depth and richness to the dish, you can substitute it with beef broth and a splash of balsamic vinegar or non-alcoholic red wine for a similar flavor profile without the alcohol.
4. How do I know when the beef cheeks are cooked properly?
   • Beef cheeks should be tender enough to easily pull apart with a fork. In the Instant Pot, this usually means they have been under pressure for the recommended time and are appropriately tender.
5. Can I make this recipe ahead of time?
   • Yes, this dish actually improves with time. You can make it a day ahead and refrigerate it. The flavors will deepen, and any excess fat will solidify on the surface, making it easier to remove.
6. Can I add other vegetables to this recipe?
   • Absolutely! Root vegetables like potatoes, turnips, or additional carrots and parsnips work well and can be added to cook in the sauce, absorbing its flavors.
7. My sauce is too thin; how can I thicken it?
   • After removing the beef cheeks, set the Instant Pot to sauté mode and simmer the sauce to reduce it. Alternatively, you can make a slurry with cornstarch and water (about 1 tablespoon of each) and stir it into the boiling sauce until it thickens.
8. Is it necessary to sear the beef cheeks before pressure cooking?
   • Searing the meat is highly recommended as it adds a depth of flavor to the beef and the overall dish. However, if you’re short on time, you can skip this step, though the final dish may lack some complexity.
9. What’s the best way to serve Beef Cheeks in Red Wine?
   • Serve the beef cheeks over a bed of creamy mashed potatoes, polenta, or with steamed vegetables to complement the rich sauce and tender meat.

Instant Pot Beef cheeks in red wine recipe

The tenderness of the meat, achieved in what seemed like a hearty instant pot embrace, made every bite fall-apart tender. The rich sauce, lovingly infused with everything from tomato paste to a hint of adobo sauce, enveloped the beef cheeks in a way that only slow cooker recipes aspire to.

The addition of red wine sauce, elegantly dancing with the beef broth, brought forward a luxurious depth of flavor. The beauty of this method is in its ability to transform a tough cut of meat into a dish that could joyfully sit at any dinner party. 

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Prep Time 30 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Course Main Course

Servings 4

Equipment

• Instant Pot
• Knife
• Chopping Board

Ingredients

  

• 3 cheeks of beef
• 1 cup leeks
• 1 carrot
• 1-2 garlic cloves
• 1/8 th of a celery root
• 2 cups red wine
• 2 cups of beef broth
• salt pepper to taste.

Instructions

 

• Brown the Cheeks: Season the beef with salt and pepper. Pour olive oil into a saucepan. Sauté the cheeks on all sides until golden, set aside.
• Prepare the vegetables: While the cheeks is getting ready, peel and slice the celery root. Dice the carrots. Peel and grate the garlic. Cut some of the leeks into rounds, chop some of the onion. Additional ingredients like bay leaves, beef broth, and a tablespoon of flour joined the pot, thickening the sauce and bonding the flavors together.
• Sauté the vegetables in the same pan.
• Return the cheeks to the pan, pour in the wine and stock, ensuring the braising liquid covered the beef cheeks entirely. Season with salt and pepper. Braise the meat over a low heat for 2.5 hours until soft.
• Place the cheeks on a plate. Blend the sauce with a blender. Return the meat to the pot and bring the dish to a boil.
• Depressurize the instant pot and cool slightly: Turn the Instant Pot’s pressure cook setting was the last step before a natural release would complete the transformation of a tough cut of meat into a mouth-tender masterpiece.