1. Turn the selection dial to the SAUTE setting on the pressure cooker and seal the beef cheek until brown on both sides. Remove and set aside.
  2. Still with the SAUTE setting, add the onion, celery, garlic and carrot, and sauté until softened. Remove and set aside.
  3. Press START / CANCEL button, and return the beef cheeks to the pressure cooker bowl. Place the sauteed vegetables on top of the beef cheeks and cover with water and stock gel.
  4. Securely place and seal the lid onto the pressure cooker. Select the SOUP / CURRY setting. The pre-set timer will show 33 minutes. (If using the Kambrook Pressure Cooker with the dial, set the control dial to setting 6), and press the START / CANCEL button. Allow to cook.
  5. Release the pressure from the pressure cooker by turning the the pressure release valve to the right. Drain the stock from the cooking bowl and set aside. Remove the beef cheeks and allow to cool to make it easier to cut into pieces.
  6. Serve with mashed potatoes.


TIP: Reduce down the stock in a sauce pan. It will need to be reduced by half over medium heat.


Recipe courtesy of Hospitality Establishment.