Pressure Cooker Beef Cheek

This is the sort of meal that rewards patience at the start and then lets the pressure cooker do the heavy lifting. Rendering and roasting the beef bones first creates a rich, savoury foundation, while the beef cheek becomes meltingly tender in a tomato and vegetable braise.

The finished dish is versatile. Serve it over buttered toasted rye sourdough for a rustic cold-weather meal, or ladle it through Hokkien noodles for a comforting bowl of hearty goodness.

Serves

4 to 6 people or one Gary

Equipment

• Cast-iron skillet
• Pressure cooker
• Tongs
• Sharp knife
• Chopping board
• Wooden spoon or silicone spatula
• Measuring jug
• Large bowl

Ingredients

For the rendered bone base

• 1 kg beef bones, preferably with some marrow attached
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper

For the braise

• 1 large beef cheek, approximately 800 g to 1 kg
• 1 large brown onion, sliced
• 2 celery stalks, sliced
• 1 fennel bulb, sliced
• 700 g passata
• 500 mL water
• 1 teaspoon salt, or to taste
• 1 teaspoon freshly ground black pepper
• Reserved rendered beef fat from the bones

Estimated macronutrients by major ingredient

Approximate macronutrients for the main ingredients, before cooking
Ingredient	Amount used	Energy	Protein	Fat	Carbohydrate	Fibre
Beef cheek	800 g to 1 kg	About 887 to 1,109 kcal	About 78 to 97 g	About 34 to 43 g	About 20 to 25 g	Not available
Beef bones and marrow	1 kg bones	Variable	Variable	Variable	Minimal	0 g
Brown onion	1 large, about 150 g	About 53 kcal	About 1.4 g	About 0.2 g	About 11.6 g	About 1.8 g
Celery	2 stalks, about 100 g	About 14 kcal	About 0.7 g	About 0.2 g	About 3 g	About 1.6 g
Fennel bulb	1 bulb, about 230 g	About 71 kcal	About 2.8 g	About 0.5 g	About 17 g	About 7.1 g
Passata	700 g	About 203 kcal	About 11.9 g	About 2.1 g	About 37.8 g	About 9.1 g
Water, salt, and pepper	As listed	Minimal	0 g	0 g	Minimal	0 g

These figures are estimates only. Values vary with meat trim, the amount of marrow rendered into the sauce, passata brand, and final serving size. Beef bone values are especially variable because most of the bone mass is not eaten. This table was generated using a large language model. Large language models can hallucinate and make errors. No attempt has been made to verify the details in the table.

Method

Stage 1: Render and roast the beef bones

1. Heat a cast-iron skillet over medium heat.
2. Add the beef bones and season with salt and pepper.
3. Cook the bones for 20 to 30 minutes, turning occasionally, until they are deeply browned and have released a noticeable amount of beef fat.
4. Carefully remove the bones and set them aside.
5. Reserve the rendered fat in the skillet. This fat will be used to build flavour for the braise.

Stage 2: Build the braise

1. Trim any large pieces of excess surface fat from the beef cheek, but leave enough for flavour.
2. Add the beef cheek to the cast-iron skillet and brown it on all sides in the rendered beef fat.
3. Remove the cheek and set aside.
4. Add the onion, celery, and fennel to the skillet.
5. Cook for 8 to 10 minutes, stirring regularly, until softened and lightly caramelised.
6. Transfer the vegetables to the pressure cooker.
7. Add the browned beef cheek and roasted beef bones.
8. Pour in the passata and water.
9. Season with salt and pepper.
10. Stir gently to combine.

Pressure cook

1. Secure the lid according to the manufacturer’s instructions.
2. Cook on high pressure for 70 minutes.
3. Allow a natural pressure release for 15 to 20 minutes before opening.
4. Remove the beef cheek and bones.
5. Discard the bones.
6. Shred some of the beef cheek using two forks and return the meat to the sauce.
7. Stir thoroughly and taste for seasoning.

If the sauce is thinner than you prefer, simmer it uncovered for 10 to 15 minutes until slightly reduced.

Serving suggestion 1: Toasted rye sourdough

1. Toast slices of frozen rye sourdough until crisp and golden.
2. Spread generously with cultured butter while still hot.
3. Spoon the braised beef cheek and sauce over the toast.
4. Serve with extra black pepper.

The slight tang of rye sourdough and cultured butter complements the richness of the beef beautifully.

Serving suggestion 2: Hokkien noodles

1. Prepare Hokkien noodles according to the packet instructions.
2. Drain well.
3. Toss the noodles through the hot braised beef cheek sauce.
4. Serve in deep bowls with plenty of sauce.

The noodles soak up the tomato-rich braising liquid and turn the dish into something approaching a hearty beef ragù.

Notes on Hokkien noodles

Hokkien noodles originated with migrants from Fujian Province in southern China, historically known as Hokkien in many overseas Chinese communities. They are popular throughout South-East Asia and Australia.

Characteristics include:

• A thick, round shape.
• A chewy texture.
• Usually made from wheat and egg.
• Commonly sold fresh, cooked, and vacuum-packed in Australian supermarkets.

They work particularly well with slow-cooked meats because their sturdy texture stands up to rich sauces without becoming mushy. In this recipe, they provide a satisfying contrast to the soft, succulent beef cheek.

Yummy Lummy notes

• Beef cheek is one of the great value cuts for pressure cooking.
• Rendering and browning the bones first adds depth and body that cannot be achieved with meat alone.
• Fennel contributes a subtle sweetness and gentle anise character that softens the acidity of the passata.
• Leftovers improve overnight and freeze exceptionally well.
• The sauce can also be used as a filling for jaffles, pies, or a baked potato topping.

Footy finals note

This weekend marks the first round of the footy finals. The Dolphins are playing the Warriors in New Zealand this afternoon, and this meal was eaten while watching the footy. Rich beef cheek, tomato, fennel, and rye sourdough feel like the right sort of food for finals rugby league: hearty, savoury, and made for slow eating in front of the television.

Cook’s tip

If the bones contain marrow, scoop the softened marrow into the sauce after pressure cooking and stir it through before serving. It enriches the braising liquid and adds a luxurious mouthfeel without requiring any additional ingredients.