«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
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.
Cook for 1 hour in a pressure cooker over medium/low heat.
In a separate pan, stir-fry the same ingredients we added to the meat in the pressure cooker - just without the wine.
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.
Mash: Boil the potatoes and heat the milk. Make a standard mash. Add ground pepper and vanilla to taste.
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.
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!
Click if you already have prepared
60+ Min
Average
500+ Kcal
