Beef cheek stew by Magefesa USA

Magefesa_Beef cheek stew


  • 1500 gr. Beef cheek.
  • 1 Onion.
  • 2 Carrots.
  • 1 Leak.
  • 1 Red pepper.
  • 1 Green pepper.
  • 3 Garlic cloves.
  • 150 ml. Sherry wine (Jerez).
  • Thyme, basil, black pepper.
  • Salt.
  • Olive oil.


Chop the onion, carrots, leak, garlic and peppers into fine brunoise. Season the beef cheeks to taste. Heat olive oil in a Magefesa Star model pressure cooker; brown the beef cheek in a way they become uniformly browned. Remove and keep. Brown garlic in the same oil and add the rest of vegetables. Poach the whole over medium heat.
Return the meat to the pot, moist with sherry wine and let alcohol reduce. Spice with the herbs and season. Cover the stew with some stock or water. Close the pressure cooker and cook over high heat, wait until the working valve releases steam. Reduce temperature to medium low heat and let it cook for 45 minutes.
Once time has elapsed, remove the unit from the heating source and let pressure release the steam completely before opening the unit. Open the lid and check the meat is done to perfection, if ready remove it and let it cool to cut them. Try them to check sauce seasoning and if we want it to be fine, we may blend it with the help of a Magefesa blender and a strainer. Serve them chopped and covered with the sauce. They may also be accompanied by potato purée and sautéed vegetables.


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