- 3 whole beef cheeks, cleaned or 4 veal cheeks
- ½ can Guinness beer or cider, or red wine
- 200 ml beef stock or chicken stock
- 2 tbsp tomato paste
- 3-4 whole red onion peeled, cut in half
- 3 cloves garlic peeled
- 1 pc bay leaf
- 1 pc star anise
- 1 tsp marmite optional
- 1 tsp salt
- 1 tsp black peppercorns crushed
- 1 pc clove
- 1 tbsp vegetable oil for searing
For Finishing the Sauce
- ⅛ tsp Xanthan gum optional
- ½ tsp sherry vinegar or red wine vinegar
- 1 tbsp butter unsalted
For the Celery Root Mash
- 50 g butter unsalted
- 500 g celery root peeled
- 500 g russet potato peeled
- ½ bunch chives
- ¼ tsp salt
- 1 clove garlic peeled and sliced thin.
If you have beef trim or scraps from cleaning the beef cheeks, then brown this in a cast iron pan. Add these scraps to the pressure cooker.
Dry the beef cheeks well with paper towel and season both sides with salt.
Get a cast iron pan really hot and add a little vegetable oil. Wait for the oil to almost smoke and carefully add the beef cheeks in. You may have to do them in batches to get a good sear.
Set the beef cheeks aside and grind some black pepper on them. Fry the onions in the same pan until they are dark brown.
Discard the oil and deglaze the pan with the Guinness beer. Simmer for 1 minute and then add the beef stock. Bring to a boil.
Add all the ingredients for the braise to the Instant pot including the hot beef stock/Guinness liquid.
Close the lid and set the Instant pot to High Pressure for 40 minutes. (30 minutes for veal cheeks).
Make the Celery Root Mash
While the cheeks are cooking, peel the potatoes and celery root. Cut into medium-sized pieces. Cut the potatoes slightly smaller than the celery root. Put the potatoes and celery root in a small pot and cover with cold water. Slice one clove of garlic thinly and add this to the pot with the bay leaf and salt.Bring to a boil and cook until soft. Melt the butter in a small pan or in the microwave and keep warm. Once the celery root and potatoes are cooked, drain the liquid and remove the bay leaf. Mash everything together and add the hot butter. Season with salt and pepper.Cover this with plastic wrap or a towel and keep in a warm place.
Finishing the Beef Cheeks
Once the timer goes off from the Instant Pot, leave it for 10 minutes to naturally depressurize. Then manually release the rest of the pressure.
Carefully remove the beef cheeks from Instant Pot and set them on a plate. Strain the liquid through a fine mesh strainer.
Add the sherry vinegar, butter and xanthan gum to the sauce and blend with a blender. Taste and adjust the seasoning.Add the beef cheeks back to this sauce. To serve, heat the beef cheeks in the finished sauce. Heat the mash in a pan over very low heat, stirring constantly or in the microwave, covered.Slice up some fresh chives and add this to the mash just before serving. Enjoy!
I used veal cheeks in this recipe because that's what my butcher had. They are a little bit smaller so I used 4 veal cheeks instead of 3 beef cheeks. You will also need to cook the veal cheeks less. Try 30 minutes of high pressure instead of 40.
If you have beef trim or scraps from cleaning the beef cheeks then brown this in a cast iron pan and add this to your braise as this will add extra flavour.
It's important to always use a blender when using Xanthan Gum to properly disperse it. It's not the same as cornstarch or flour so don't use a whisk.
Cut the potatoes slightly smaller than the celery root because the celery root will cook faster than the potatoes.
Calories: 1294kcal | Carbohydrates: 155g | Protein: 28g | Fat: 69g | Saturated Fat: 45g | Trans Fat: 2g | Cholesterol: 139mg | Sodium: 4735mg | Potassium: 4582mg | Fiber: 20g | Sugar: 17g | Vitamin A: 2271IU | Vitamin C: 81mg | Calcium: 394mg | Iron: 11mg