Beef Cheeks in Red Wine (Pressure Cooker)

Ingredience

4 small red onions

3 tbsp garlic olive oil

2 tbsp tapioca flour

2 kg beef cheeks

2 small bay leaves

2 sprigs fresh flat-leaf celery, de-strung and chopped

1 sprig fresh thyme

1 sprig fresh parsley

2 sprigs rosemary

1 cup (250ml) dry red wine

2 cup (500ml) beef stock (2 tbsp of stock powder)

3 carrots (540g), chopped

Ground rock salt

Pokyny

Season flour in large bowl; add beef, toss to coat in flour. Shake off excess. Heat 1 tablespoon of the oil in cooker (using SAUTE feature); cook beef, in batches, until browned. Remove from cooker

Heat (using SAUTE button) 1 tablespoon of garlic oil in pressure cooker; cook baby onions, carrots, and celery, stirring, about 5 minutes or until browned lightly all over.

Tie parsley, rosemary and thyme together with kitchen string to make a bouquet garni. Heat remaining oil in cooker, and return beef to cooker with wine, the beef stock and bouquet garni; secure lid and turn steam valve to closed (clockwise) make sure it is sitting snuggly in its slot.

Select MEAT/POULTRY from Pressure Cooking options) press RED power button and then the PLUS sign to add minutes. Total cooking time 2 hours, countdown will start once best temperature is reached. Once cooking time ends, the cooker will activate the KEEP WARM mode, this can work for up to 8 hours

Let the cooker sit in WARMING mode for 15 minutes and then carefully turn the pressure valve with tongs (steam can burn) to release the remaining steam; when the pressure pin drops remove lid. Serve sprinkled with chopped parsley, if you like.