There is no secret cut of meat that is referred to as Beef Cheek. That’s because it really is the cheek of the cow. As such, it has a higher fat content than most people are used to eating. I love it, but for the sake of my arteries, I rarely indulge.
It is another of those cuts of meat that benefits greatly from a pressure cooker. What emerges in a scant 45 minutes is both flavorsome and tender.
Round up the usual suspects.
Celery, cut nice and chunky.
Chunks of carrot – skins on.
And onion prepped… well, you get the drift.
Sautee the veggies to give them additional flavor..
And add to the pressure cooker, together with about 2 ups of liquid. I used a combination of apple juice and beef stock. I had half a mind to make that equal parts stock, juice and coffee. Coffee is an intensifier and works well in stews. Coffee is the red in red-eye gravy and would have been excellent here had I not decided to use…
Licorice Rosemary from my kitchen garden. I did not want to overpower the subtlety of the herb.
Brown the beef cheek…
On both sides.
Add the rosemary…
And combine with the veggies and stock and set the timer for 45 minutes.
At the end of which you will have a delicious, tender meal. There is a wonderful gravy which you may thicken with your preferred method. I will write more on thickeners at a later date.
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