Red Wine-Braised Beef Cheeks with Fennel and Sherry Pressure Cooker Recipe

Recipe Category: Beef


Red Wine-Braised Beef Cheeks With Fennel And Sherry Pressure Cooker Recipe


SERVES 4 – Cooker: 5- to 8-quart – Time: 90 minutes at HIGH pressure

  • 3 tablespoons olive oil or avocado oil
  • 1 large white onion, finely chopped
  • 1 clove garlic, chopped
  • 2 medium carrots, finely chopped
  • 1 rib celery, finely chopped
  • 1 cup finely chopped fennel bulb
  • 4 (12-ounce) beef cheeks, trimmed of excess fat and gristle
  • sea salt and freshly ground black pepper
  • 1 cup unbleached all-purpose flour, spelt flour, or potato starch, on a plate for dredging
  • 1½ cups dry red wine
  • 1 (28- to 32-ounce) can whole tomatoes in juice, crushed with your hands (3 cups)
  • 3 tablespoons Pedro Ximenez sherry or port
  • 1 tablespoon unsweetened cocoa powder
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 4 strips orange zest


  1. Heat half the oil in a wide saute pan over medium-high heat
  2. Add the onion, garlic, carrots, celery, and fennel and cook for a few minutes, stirring
  3. Transfer to a 5- to 8-quart pressure cooker
  4. Season the beef with salt and pepper, then dredge in the flour, tapping off any excess
  5. Heat the remaining oil in the saute pan over medium-high heat until very hot, add one or two beef cheeks (if only one will fit, do one at a time) and brown on both sides, about 1 minute per side, no more
  6. Take care not to crowd the pan
  7. As the cheeks are browned, remove them to the pressure cooker, stacking them with some vegetables in between
  8. Pour in the wine and bring to a boil
  9. Boil a minute or two
  10. Add the crushed tomatoes with their juice, sherry, and cocoa and stir in
  11. Add the tomato paste; do not stir in
  12. Season to taste with salt and pepper, then tuck in the bay leaf and strips of orange zest
  13. Close and lock the lid
  14. Set the burner heat to high
  15. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  16. Set a timer to cook for 90 minutes Discard the bay leaf and orange zest strips
  17. Remove the cooker from the heat
  18. Open the cooker with the Quick Release method
  19. Be careful of the steam as you remove the lid
  20. Discard the bay leaf and orange zest strips
  21. Carefully remove the meat to a deep, wide serving platter
  22. Spoon the vegetables and sauce over the meat to serve

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