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andreea.cooked15
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Get all your ingredients together and chop the carrot, celery and onion roughly. Smash the garlic and cut your beef cheeks in to a few smaller portions
Season the beef cheeks well and brown on all sides in some olive oil. This is to lock in the flavour. I used the sear/saute function on my Ninja Foodi
Once they are seared remove, and add all the vegetables and Garlic and sauté for a few minutes
Once they are sautéed, add the red wine and bring to the boil, then add the stock and beef cheeks
Close the lid of the pressure cooker, ensuring the pressure nob is set to seal. Cook via high pressure for 50 minutes. I set the Ninja Foodi to quick release of the pressure.
Once the pressure is released, remove the beef cheeks, sieve the vegetables so you are just left with the stock/red wine in a pan. Make sure you squish the vegetables and garlic through the sieve so you get all the lovely juices in the pan.
Reduce the liquid by half, this will intensify the flavour and thicken the sauce. If you are pressed for time you can always thicken with a little cornflour mixed with water and add that to the pan. Once reduced add some butter to give it a nice glaze (a teaspoon will do)
Add back your beef cheeks and serve. I find it goes really well with Polenta, so I made Parmesan Polenta.