We pepper the cheeks on both sides once we have them very clean without bone or fat and we pass them through flour, shaking between the hands to remove the excess. Heat a little oil in a pressure cooker and sear the cheeks over high heat. We remove and reserve.
We wash the peppers well, empty them and chop into small pieces, but without needing to be a brunoise. Peel the garlic cloves, onions and carrots and chop these last two vegetables. Heat a little more oil in the pot and poach all the vegetables for 10 minutes.
Add the red wine (of the best possible quality) and let it reduce, over a high heat, so that the alcohol evaporates. Add the cheeks and the meat broth, adjust the salt and pepper levels, and cook with the valve on position 2 for 20 minutes. Turn off and let all the steam escape before opening the pot.
If we don’t have a pressure cooker, or we don’t want to use it, we can use a traditional casserole and let them cook over low heat for a minimum of 1 hour and a half. We will check the point from time to time and we will cut when we notice them tender.
In any case, when the cheeks are ready, remove them from the pot and mash the vegetables well to make the sauce. We pass it through a chinois or strainer and return it to the pot to give it a final boil and let it take on body and thicken if necessary. We serve the cheeks with the sauce on top.