ASIAN STYLE PRESSURE COOKER BEEF CHEEKS
“I served it with cauliflower and pumpkin mash, steamed broccoli and sprout salad.
- 2 fresh red birds eye chillies, trimmed
- 30 g garlic cloves, peeled
- 30 g fresh ginger, peeled, cut into coins
- 150 g onion, peeled, quartered
- 30 g olive oil
- 1 kg beef cheeks trimmed, cut into quarters
- 80 g soy sauce
- ½ cup water
- 1 tin tomatoes
- 1 cup mushrooms, sliced
- 1 cup carrots, sliced
- 2 tablespoons brown sugar
- 1½ teaspoons chinese five spice powder
- 1 pinch black pepper, freshly cracked
- 2 tablespoons corn flour, whisked with 2 tablespoons water
Heat oil in pot and add chopped onion, chilli, garlic, ginger and onion and cook for about five minutes. Add soy sauce, water, brown sugar, five spice powder and pepper and bring to boil.
Use a hand blender and blend till fine purée. Add to pressure cooker or slow cooker with tomatoes, mushroom, carrots and beef cheeks.
Cook for one hour in pressure cooker or eight hours on low in slow cooker.
When the beef cheeks are tender, stir through corn flour paste.
Allow to simmer for five minutes before serving.
Recipe and photos: Louise Venter
An outstanding recipe and a stellar dish. Ingredients list seems to be missing an amount of water to be added with the soy sauce, brown sugar, five spice and pepper, so I used my judgment at approximately 1/2 cup. Can’t wait to make this dish again!
Hi Donna
Thank you soooo much for correction in the recipe I have edit it. Glad you enjoyed this recipe.
Regards
Rina