Beef cheeks are so wonderful and tender when slowly cooked or done in the Instant Pot. These, I made slowly in the oven, on a bed of sliced onion, half of an orange, thyme, garlic, bay leaves, good tomato paste, red wine, and a bit of water. I coated the beef cheeks with grainy mustard, and cooked covered, at 300ºF for 3 hours. I cooked them with the lid off, for one more hour. We then pulled the meat apart with forks and combined with the sauce with the orange and bay leaves removed.
If you are preparing these in the Instant Pot, set the meat setting to 30-40 minutes.
Beef cheeks, and other great cuts of meat, are available at
Wildfire Farms at
St. Norbert's Farmer's Market.
I served these pulled beef cheeks on top of latkes, with a dollop of sour cream, and a drizzle of hot sauce.
