Beef Cheek in Cocoa Red Wine Sauce (แก้มวัวตุ๋นในซอสไวน์แดงโกโก้)

1.Heat a tablespoon of olive oil in the pressure cooker. Season beef cheek with salt and pepper. Sear beef cheek in the pot until well brown and set aside.

2.In the same pot, add another tablespoon of oil. Cook garlic, carrot, onion, carrot, and celery until cooked through, about 3 minutes. Add tomato paste and cook for another minute. Add cocoa powder and red wine. Simmer until red wine is reduced by half.

3.Add beef cheek, rosemary, and beef stock. Cover with lid and pressure cook for 50 minutes. Leave the pot to rest for another 20 minutes.

4.Release the pressure and remove the lid. Remove beef cheek and wrap with aluminum foil. Discard the rosemary.

5.sauce until smooth and simmer until the sauce is thick enough to coat the back of spoon. Taste and adjust seasoning with salt and pepper.

6.While the beef is cooking, cut potato into 1 inch cube and steam until cooked through, about 10 – 12 minutes.

7.Warm cream and milk in the saucepan. Mash potatoes until smooth and mix with the warm milk. Add butter and stir until incorporated. Adjust seasoning with salt.

8.Serve beef cheek with mashed potatoes.