Recipe Slow Cooked Beef Cheeks

 

 

These delicious, ‘melt-in-your-mouth’, tender Beef Cheeks are perfect for Winter.

Best served with creamy mash potatoes!

 

 

 

1/4 cup plain flour
1.2kg beef cheeks
2 Tbsp olive oil
2 brown onions, cut into wedges
6 garlic cloves, halved
2 carrots, chopped
250ml Shiraz wine
500ml beef stock
2 Tbsp brown sugar
2 Tbsp tomato paste
2 bay leaves
3 sprigs fresh thyme
40g butter
6 shiitake mushrooms, halved
6 swiss brown mushrooms, halved
12 button mushrooms

Directions
1. Season flour well with salt and pepper and place in a snap-lock bag. Add half the beef cheeks, seal and shake to coat. Remove from the bag, shaking off the excess flour then repeat with remaining beef. Place beef cheeks into slow cooker and turn on low.
2. Heat oil in a frying pan over medium-high heat, and brown beef in batches, for 3 minutes each side or until brown.
3. Add onion, garlic and carrots to pan. Cook, stirring until golden. Place mixture on top of beef in slow cooker.
4. Add wine, stock, sugar, paste and herbs to frying pan. Bring to the boil then pour over beef mixture.
5. Add butter to pan, then mushrooms and cook, stirring until browned. Add to beef.
6. Cover with lid and cook for 8 hours.
7. Serve with creamy mash potatoes or polenta and steamed greens.

 

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