Rice with Beef Cheeks and Baby Garlic

Here are the ingredients you need

• 2 large beef cheeks
• 1 onion
• 1 carrot
• Cherry tomatoes
• 400g round rice
• 1 bunch baby garlic
• 2 crushed red tomatoes
• Extra virgin olive oil
• Pink salt
• Sweet paprika
• 1.5l beef or vegetable broth

Process

1. 1In the pressure cooker, cook the beef cheeks with the onion, carrot, cherry tomatoes, olive oil, and salt for about 30 minutes, then remove them, slice into pieces, and set aside.
2. 2Add a drizzle of oil to the paella pan and cook the baby garlic until golden.
3. 3Add the crushed tomatoes and sauté well.
4. 4Add a pinch of salt and cook down until you have a rich sofrito.
5. 5Add a pinch of sweet paprika, the juices released by the beef cheeks in the pressure cooker, and stir in the rice.
6. 6Toast the rice grains, stirring so they soak up all the flavour, until slightly translucent.
7. 7Cover the rice with the broth and add the beef cheeks in medium-thin slices.
8. 8Cook for 15 minutes for al dente rice, or 18 minutes if you prefer it softer.
9. 9Let it rest for 5 minutes.
10. 10All done! Our RICE WITH BEEF CHEEKS AND BABY GARLIC is ready.