I’m not sure which I love more, the creamy, fluffy potatoes or the delicious savory oxen cheeks. They’re so complementary and keep you wanting more, so I suggest you double this recipe.
In Germany, this recipe is called Ochsenbä Backel. It is the cheek of an ox, and you can also make this recipe with pig’s cheek. This portion of the ox or pig is usually quite tuff since it is the jaw area that exercises itself by chewing and building the muscles in this location. This recipe is perfect for these cuts of meat. They become so tender and savory cooked in a slow cooker or an Instant Pot.
I found this high-quality oxen meat at our local Aldi on sale and decided to try it. I read quite a few recipes on several German sites. Some of the recipes used dark beer, and others added red wine. I chose several ideas from a few recipes to create my own and went to work, crossing my fingers and toes. Woo, what a surprise. I used homemade chicken broth since I didn’t have beef. You can use storebought as well. This dish was delicious and had such unique flavors. Lutz made me stop eating to write the recipe so I wouldn’t forget.
I just went crazy! I wanted this dish to be unique and decided to do something different with the mashed potatoes just in case I had to cover my tracks! We will definitely be seeing these potatoes served as a side with future dinners. I steamed the potatoes in my oven seamer. You can cook them in your Instant Pot or boil them on the stovetop. Then I placed them in a stovetop pot and added the listed ingredients. I used a potato masher and mashed them to death, but you can use a hand mixer to make them even creamier. If you need to reheat these yummy potatoes turn the stovetop on the lowest setting and add a bit more hollandaise sauce if needed. Remember to stir them often so they don’t burn.
You can use any full-fat yogurt. However, I used sheep yogurt that has the consistency of full-fat Greek yogurt. The hollandaise sauce was leftover from our asparagus dinner. If you make my homemade Spicy Hollandaise Sauce, cut the recipe in half. If you buy a carton, use the leftovers on your eggs benedict in the morning! What would have been an ordinary side of mashed potatoes to serve this savory robust oxen meat over became the pinnacle of desire. I couldn’t decide which I loved more and therefore they are married forever in my mind,
Give this recipe a try, and using the Instant Pot was simple, quick and clean-up was a snap!
Instant Pot Oxen Cheek & Creamy Mashed Potatoes
Ingredients
- Oxen Cheeks:
- 1lb of Oxen of Pig Cheek
- 3 Tbsp olive oil
- 3/4 cup diced carrots (about 2 medium)
- 3/4 cup chopped celery (about 2 stalks)
- 1 medium onion diced
- 5 garlic cloves diced
- 2 Tbsp paprika
- 2 tsp fresh thyme (or 1 tsp ground thyme)
- 2 tsp fresh rosemary (or 1 tsp ground rosemary)
- 2 tsp minced basil (or 1 tsp ground basil)
- 1 tsp fresh mint (or 1/2 tsp ground mint)
- 1 tsp of Italian seasoning
- 2 tsp of ground Himalayan salt
- 2 tsp ground fresh pepper
- 3 Tbsp of gluten-free flour
- 3/4 cup beef or chicken broth
- 1/2 cup tomato sauce
- 1/2 cup dark red wine
- 2 Bay Leaves
- Creamy Mashed Potatoes:
- 5-6 peeled and cooked potatoes
- 1/8 cup hollandaise sauce (homemade or store-bought)
- 1/8 cup full-fat yogurt
- 3 Tbsp butter
- White pepper
- Himalayan salt
Directions
- Step 1 Oxen Cheek:
- Step 2 Dice all your veggies and set them aside.
- Step 3 Wash and cut your meat into bite-size pieces and set aside.
- Step 4 Turn your Instant Pot to “Saute” and add the olive oil.
- Step 5 Once the oil is hot, add the diced meat and saute for 3 minutes. Add the chopped veggies and garlic and saute for another 3 minutes.
- Step 6 Add all the spices, including the gluten-free flour. Saute and continue stirring until all the ingredients are combined.
- Step 7 Add the broth, tomato sauce, red wine, and bay leaves. Turn off the “Saute” program and securely place the lid on your Instant Pot, making sure the steamer knob is closed. Set the timer for 45 minutes. It will take a few minutes to start cooking since it needs to reach a specific temperature before the timer starts. After 40 minutes of cooking time, let the steam release on its own, or if you can’t wait and are starving, release the steam by turning the steamer knob to open. Careful
- Step 8 the released steam is scalding.
- Step 9 Check to see if the consistency of the sauce is to your liking. We like it relatively thick. You can switch the Instant Pot to saute and add a bit more gluten-free flour one teaspoon at a time using a small strainer and tapping it against the inside of the pot, constantly stirring until the sauce thickens to your liking.
- Step 10 Creamy Mashed Potatoes:
- Step 11 Meanwhile, wash and peel the potatoes. Use a steamer for cooking or boiling the potatoes on the stovetop. Once soft, you can leave them in hot water until the meat is done or make them right away.
- Step 12 Drain the water and add all the creamy mashed potatoes ingredients. Mash or use a hand mixer to combine.
- Step 13 Place a serving of the Creamy Mashed Potatoes in a bowl or plate and pour a ladle of Ochsenbä Backel over the top.
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.