First outing for the pressure cooker - the meat was very tender but I wasn't too keen on the texture, a bit fatty for me. Would try again with brasing steak instead.
Recipe:
650g ox cheek/braising steak
250ml Theakston's Old Peculiar
500ml beef stock
one bay leaf
leeks/onions (leeks fell apaprt a bit, sliced onions would be better)
carrots
1 tbsp cranberry sauce/redcurrant jelly
1/2 tbsp cider vinegar
Cooked on high pressure for an hour.
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