Perfectly accompanied with creamy mashed potatoes, this is a very easy dish that is suited to an elegant dinner party.
INGREDIENTS FOR THE MEAT:
1 k. Beef cheeks
1 Red onion
2 Green pepper
INGREDIENTS FOR THE SIDE DISH:
Super-quick Pressure Cooker OMEGA
Prepare the beef cheeks: cut off any large, fatty membrane. Pat dry then season each side with salt and a good grind of pepper.
Heat olive oil in the pan over high heat. Sear the beef cheeks on each side until nicely sealed and they do not lose its juice during the baking. Remove beef cheeks onto a plate, loosely cover with foil to keep warm.
Turn down the heat to medium high and add the minced onion, the pricked pepper, and the teeth of garlic. Sauté for 3 minutes until onion is becoming translucent.
When the vegetable is fry, place the beef cheeks on top, added the broth (that we have previously done with the cheeks skin, 2 small carrots, 2 onions and 4 leeks) and the red wine.
We close the pressure cooker and we let cook 45 minutes counted as of the moment that the second ring of the pressure indicator begins to rise. The baking time can vary following the size and hardness of the meat.
Once spent the time, we can put the pot under a very smooth water spurt to be lowering the pressure, and open it.
Use a chinese colander to puree the braising liquid into a smooth Sauce, and the beef cheeks already are ready to serve.
Serve beef cheeks on Creamy Mashed Potatoes, drizzled with a generous amount of Sauce. Garnish with skipped cabbage if desired.