Chinese-French style beef cheeks
30-60 Min
201-500 Kcal

«In 2011, I entered  the Free University, Asia and Africa School, and started studying Chinese. In 2015-2016, I lived in Suzhou and Shanghai, China. During this period, I became particularly interested in cooking. Before the pandemic in Georgia, I had tour groups from China, but now I teach Chinese at home. I also work in aviation, for an American company that buys/sells aircraft parts. I work in the business development department. I am a finalist on season 7 of the show MasterChef. I have a blog on Instagram dedicated to cooking, lifestyle and travel. In the near future I plan to do a cookery blog on TikTok and take part in the Orbeliani New Year Bazaar, where I will cook Chinese food. I will also be holding master classes starting next year”. - Alexandra Korenevich

Ingredients for 3/4 servings
3-5 3-5 piece beef cheeks
3 3 piece carrots
2 2 piece onions
2 2 piece stalks of celery
4 4 clove garlic
30 30 gr. fresh ginger
2 2 piece bay leaves
1 1 piece cinnamon stick
2 2 piece anise stars
3 3 piece cloves
80 80 ml. light soy sauce
1.5 1.5 tablespoon dark soy sauce, little bit Worcestershire sauce
10 10 gr. starch
800 800 ml. Red dry wine
For the vanilla and pepper purée:
6 6 piece potatoes
150 150 ml. milk
1,5 1,5 teaspoon vanilla paste
* * Salt, Grounded pepper and butter to taste
Cranberry sauce:
600 600 gr. fresh cranberries
3 3 tablespoon sugar
1 1 рinch salt
50 50 ml. brandy
Carrots glazed in their own sauce:
5 5 piece pieces of parchment
2 2 piece carrot juice
70 70 gr. butter
1 1 рinch salt
step 1
You will need a Pressure Cooker. Cooking method: sprinkle beef cheeks with pepper and salt and roast in a pan for 5-5 minutes on each side over high heat. Transfer to a pressure cooker and add light soy sauce, dark soy sauce, cinnamon, anise star, chopped onion, carrot, celery stalk, 3 cloves of garlic, a piece of ginger, bay leaf, 1 tsp Worcestershire sauce, wine and water to cover the meat.
step 2
Cook for 1 hour in a pressure cooker over medium/low heat.
step 3
In a separate pan, stir-fry the same ingredients we added to the meat in the pressure cooker - just without the wine.
step 4
When the meat is ready, pour the juice from the pan into the sauce in the pressure cooker and thicken it with the starch that we previously dissolved in a little water. Strain and the sauce is ready.
step 5
Mash: Boil the potatoes and heat the milk. Make a standard mash. Add ground pepper and vanilla to taste.
step 6
Cranberry sauce: Pour the cranberries (or other berries of your choice) into a saucepan with the sugar and a little salt. Wait until it comes to the boil, crush a little and add the brandy. Strain.
step 7
Glazed carrots in their own juice with butter: Slice the carrots into rings. Put them in a small saucepan, add butter, carrot juice and salt. Put parchment on top in contact with the contents. Boil until the juice has evaporated and the carrots are cooked. Serve the dish.

How To Serve

Bon Appetite!