Updated: Feb 21, 2019
My husband chose some new cuts of meat when we put in our organic grass fed beef order. He chose Ox cheeks, because they were affordable and full of flavour, and then he made this stew. Absolutely delicious. The meat is so tender and falls apart, although it does have some gelatinous fatty bits, which is probably why it is a cheaper cut.
400g ox cheek (cubed)
1 tablespoon olive oil
1 tablespoon tomato paste
1 chopped onion
2 cloves crushed garlic
1 teaspoon coriander powder
1 red chilli
1 teaspoon smoked paprika
1 cup stock (beef, chicken, vegetable or even just water would work)
1 cup of red wine
2 large potatoes cut into chunks
200g chestnut mushrooms halved or quartered
2 - 3 sliced carrots
pinch of salt and pepper
A good splash of balsamic vinegar for reduction at the end
Brown the ox cheek in a pan with olive oil and a pinch of salt, then put the meat into the pressure cooker. You could do everything in the pressure cooker but we prefer the pan to control the heat and browning.
Soften the onion in the pan for a few minutes (there should be fat from the oxtail cheeks still in the pan).
Add the tomato paste and garlic to the pan with the onion, and fry that off for one minute.
Move the onion and tomato mix to the pressure cooker pot with the beef.
Add the rest of the ingredients (chopped chilli, coriander powder, bay leaves, smoked paprika, one cup beef stock, one cup wine, mushrooms, potatoes, carrot, salt and pepper.)
Pressure cook for 40 mins.
Take out the meat and veg with a slotted spoon, then add a splash of balsamic vinegar to the remaining gravy and reduce by simmering for 5 minutes.
Add your rich gravy back into the stew, and serve up this lovely winter warming stew!