Product:
Instant Pot Multi Pressure Cooker

Ingredients

• 3 beef cheeks
• 1 red onion
• 1 1 white onion
• 1 whole bulb of garlic
• 1 large bell pepper
• 1 can of chopped tomatoes
• 2 tbsp ginger puree
• 100 g kimchi
• 60 g Angus&Oink Korean seasoning
• 400 ml water

Instructions

1. Light the BBQ and once there is some heat, add the wood chunks and take up to 300F. You also sauté the cheeks in the instapot if you have no BBQ or no time. Smoke the cheeks for an hour with hickory for some good flavours.
2. Slice the onions, peel and slice the garlic, dice up the bell pepper.
3. Put the Instant Pot onto sauté function and heat up some sesame oil to start cooking the vegetables.
4. Once they get some heat and colour, add the ginger puree and stir another 5 mins.  Add the can of tomatoes, the Korean seasoning and 400ml of water.
5. Add the beef cheeks to the mix and shut the lid for a timer setting on “beef” for 1hr.
6. When ready, serve with white rice and garnish with fresh coriander or parsley.