Beef Cheeks with Red Wine
Beef Cheeks with Red Wine. Slow-cooked, fall-apart tender and full of deep, rich flavour… the kind of dish that feels like home, just the Dutch way.
Ingredients
- Olive oil
- 1 kg Beefs Cheeks ¼- ter
- Big onion chopped
- 2 bay leaf
- 1 string fresh thyme
- 4 springs parsley
- Garlic to taste
- Red wine
- Water
- 12 Small pickled onions
- 3 large carrots chopped coarsely
Instructions
- Season flour in large bowl; add beef cheeks, toss to coat in flour, remove from bowl. Heat table spoon (plus) of oil in pan and cook beef cheeks in batches, till brown, remove from pan. Cook onions in oil until soft.
- Make bouquet garni, add to pressure cooker, and add chopped onions with wine and water and beef cheeks. Bring cooker to high pressure and let cook for 22 minutes. Release pressure using the quick release method. Remove lid.
- Add pickled onions and carrots and bring cooker to high pressure again for 5 minutes and release pressure again.
- Finish of with some vanilla and/or balsamic vinegar
Notes
Serve with boiled potatoes and Brussels sprouts.
