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.
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.