Beef Cheek in Red Wine Sauce with Mashed Potato (แก้มวัวตุ๋นไวน์แดง กับมันบด)

1.Season beef cheek with salt and pepper. Set pot cook to heat level 4. Add olive oil and sear beef cheek until well brown. Set aside for later.

2.Add the remaining oil with garlic, onion, carrot, and celery. Stir until translucent and softened, about 5 minutes.

3.Add red wine and bring heat up to level 5. Simmer until red wine reduce by half. Add beef stock, beef cheek, thyme, and bay leaf.

4.Cover and close the pressure vault. Switch to pressure program and set timer to 1 hour and 15 minutes.

5.Remove the lid and set aside beef cheek from the sauce.

6.Remove thyme and bay leaf. Blend sauce until smooth and reduce over heat level 5 for 10 minutes or until sauce is able to coat the back of spoon. Adjust season with salt and pepper.

7.For Mashed Potato: Peel and cut potato into an inch cube. Add 200 ml of water into the pot. Add steamer basket over then place potato in the basket. Cover and open the pressure vault. Set the pot to steam program and steam for 15 minutes.

8.Uncover the lid and remove potato from the pot. Empty the pot. Mash the potato and add into the pot with cream and milk. Set the pot to Pot cook program with heat level 5. Stir mashed potato with spatula until thickened. Season with salt. Once potato has thickened, off the heat, add butter and mix well.

9.Add mashed potato into a serving plate, followed by beef cheek and sauce.