Beef Cheek

For the Beef Cheek

• 3 kg beef cheek, silver skin and sinew removed, cut into 10 portions
• 500 ml brown chicken stock

Place the beef cheek in the marinade for 24 hours, drain and strain the liquid and pour it into a pressure cooker. Reduce to a glossy syrup without the lid on. Add the brown and white chicken stock and bring up to the boil. Take off the heat. Heat a pan and sauté the beef cheek until brown all over. Add this to the pressure cooker along with any pan juices. Bring up to full pressure and then tu