Braised Beef Cheeks In Stout - Philips HD2137 Manual

Braised beef cheeks in stout

INGREDIENTS
2 tbsp. olive oil
6 beef cheeks
12 shallots
2 cloves garlic, crushed
1 cup(250ml) beef stock
1.
Add half the oil into the inner pot. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 10 minutes and press START
(Do not close the lid); cook beef in batches, until browned all over. Remove from pot and set aside.
2.
Meanwhile, peel shallots, trim roots, leaving shallots whole. Halve shallots lengthways.
3.
Heat remaining oil in the inner pot, press SAUTÉ/SEAR LOW TEMP button, set cooking time for 5 minutes. Press START (Do not close the lid); cook shallots
and garlic, stirring, until shallots are browned lightly. Stir shallot mixture with cooked beef, carrot, mushrooms, stout, sugar, thyme and rosemary in the inner pot.
4.
Seal lid, cook on SLOW COOK LOW TEMP for 9 hours or cook on MEAT/POULTRY in Pressure cooking for 30 mins. Press START.
5.
Carefully remove beef from cooker. Cover to keep warm. Stir blended cornflour and the water into cooker. Press SAUTÉ/SEAR LOW TEMP,
set cooking time for 15 minutes and press START (Do not close the lid); cook until thickened slightly. Season to taste.
6.
Serve beef with thickened sauce.
Cooking time starts once pressure has been maintained.
Pre+Cooking time slow
9 hrs 45 mins
2 medium carrots, chopped coarsely
250g portabello mushrooms, chopped coarsely
3 cups(750ml) stout
2 tbsp. dark brown sugar
2 sprigs fresh rosemary
Set the valve to
or
pressure
1 hr 25 mins
¼ cup(35g) cornflour
2 tbsp. water
2 sprigs of thyme
1 chorizo sausage, sliced thinly
"Seal" position. Check that the float valve is in the down position.
SERVES 6
Beef 33