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Pressure Cooker Ox Cheek & Carrots in Red Wine

Pressure Cooker Ox Cheek & Carrots in Red Wine Delight

A hearty dish featuring tender ox cheeks and carrots cooked in rich red wine.

  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 lbs ox cheeks
  • 4 medium carrots, chopped
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 cups red wine
  • 1 cup beef broth
  • 2 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 2 sprigs thyme
  • 1 bay leaf
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in the pressure cooker over medium heat.
  2. Season ox cheeks with salt and pepper, then brown them on all sides.
  3. Add onion and garlic, sauté until soft.
  4. Stir in carrots and cook for a few minutes.
  5. Add red wine, beef broth, tomato paste, thyme, and bay leaf.
  6. Seal the pressure cooker and cook on high pressure for 45 minutes.
  7. Release pressure naturally, then remove the lid.
  8. Serve hot, garnished with fresh herbs if desired.

Notes

  • Let the dish rest for a few minutes before serving.
  • Pair with crusty bread or mashed potatoes.
  • For a thicker sauce, reduce the liquid after cooking.
  • Author: Evelyn E. Stotts
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Pressure Cooking
  • Cuisine: European
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 20g
  • Saturated Fat: 6g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 4g
  • Protein: 35g
  • Cholesterol: 100mg

Keywords: Pressure Cooker, Ox Cheek, Carrots, Red Wine