- 1 lb. Beef cheeks, cut into ½ inch cubes
- ½ lb. small cabbage, thinly sliced
- ¼ lb. carrots, cut into strips
- ¼ lb. stalks celery, diced
- ¼ lb. green beans, cut into strips
- ½ lb. potatoes, peeled and diced
- 2 garlic cloves, minced
- 6 cups beef stock
- 2-3 tbsp. olive oil
- 1-2 tsp. paprika
- Salt and ground black pepper to taste
- Radishes and chives to decorate
Clean and trim beef cheeks, remove any excess fat and chop into ½ inch cubes. Heat olive oil in your MAGEFESA cooker, brown garlic lightly and stir in beef. Sauté until beef is well browned on all sides. Season to taste and add paprika. Pour the beef stock and bring it to a boil over medium heat. Skim any foam, fat or scum from the surface.
Close lid securely, select position II, bring to pressure over high heat and wait until pressure regulating valve begins to release steam. Reduce heat to medium-low and cook for 16-18 minutes (Practika Plus, Qualix and Athenas models), 20-22 minutes (Nova and Favorit model).
Once cooking time has elapsed, remove pressure cooker from the heat and release steam using the fast pressure release method. Cautiously open the lid and stir in cabbage, potatoes, celery, carrots and green beans. Adjust salt and pepper. Close lid securely, select position I, bring to pressure over high heat and wait until the pressure regulating valve begins to release steam. Reduce heat to medium-low and cook for another 4-6 minutes (Practika Plus, Qualix and Athenas models), 3-4 minutes (Nova model).
Once cooking time is reached, remove pressure cooker from heat and release steam using the natural pressure release method. Open the unit cautiously once all steam is released. Check for meat and vegetable doneness and serve hot.