Five spice miso beef cheek with turnip (Instapot)

2g kelp, dried

550g grass-fed beef cheek

½ Tbsp cassava flour

A dash of Himalayan pink salt

¼ tsp ground white pepper, to taste

1T avocado oil

3 cloves garlic

1 bay leaf

1 star anise

¼ tsp ground fennel

3 cloves

1 tsp ground cinnamon

3 cups Chinese turnip, cut into chunks

1 Tbsp organic miso paste

Soak kelp in 1.5 cups filtered water for 30mins. Set aside
Clean and pat beef cheeks very dry. Cut into 2 inch chunks.
Combine arrowroot starch, salt and pepper in a large ziplock bag, add beef cheek chunks and shake until they are evenly coated with the starch mixture. Set aside until it reaches room temperature.
Heat up a pan on medium-high heat with avocado oil, add beef cheek chunks one by one in a single layer. Let sear, untouched, until each side takes on colour. Then turn and repeat. Set aside.
In an instapot, combine seared beef cheek chunks, all spices, turnip and drained kelp water. Set to pressure cook for 2 hours.
When complete, drain sauce into a mixing bowl, let cool slightly to below 90 degrees celsius, gently whisk miso paste thoroughly infusing into sauce.
Plate beef cheek chunks and pour sauce over to serve.