Moroccan Beef Cheeks

This delicious meal is cooked in a pressure cooker and easy to make at home.

Ingredients serve 8

100 g butter

1 finely chopped onion (150g)

3 carrots finely chopped (350g)

3 stick celery, finely chopped (350g)

3 tsp minced garlic

1.2 kg beef cheeks cut in chunks

1 cup red wine (250ml)

2 cup beef stock (500ml)

2 tsp salt

2 tsp ground cumin

1 tsp ground ginger

1 tsp cinnamon

1 tsp cayenne pepper

1 tbls mixed dried herbs

2 x 400 g tinned chick peas with water

1 x 400 g tinned chopped tomatoes

1 x 170 g tomato paste

Pressure cooker method

Heat pressure cooker over medium heat with butter and cook onion, carrots, celery and garlic for approx. 5 minutes. Add the beef cheeks and braise the beef cheeks until lightly browned. Add red wine, stock, salt and spices and combine. Add chick peas, tomatoes and paste into the mix. Close the lid on the pressure cooker and bring to boil on high pressure. Once the steam begins to release cook for 40 minutes. Release pressure either by natural method or quick release. Serve with couscous or rice

Note: This dish can also be cooked in a slow cooker.