Slow Cooked Beef Cheek Recipes

SLOW COOKER BEEF CHEEKS RECIPE

Slow Cooker Beef Cheeks Recipe image

If you have never had beef cheeks before, then this slow cooker beef cheeks recipe is the perfect one to start with.

Provided by Gus

Categories dinner

Time 8h20m

Number Of Ingredients 13

Ingredients

1 kg (2.2 lb) beef cheeks
1 cup red wine
2 onions sliced
1 Tbsp garlic crushed
2 carrots roughly chopped
2 Tbsp brown sugar
2 Tbsp tomato paste
2 bay leaves
1 tsp thyme
500 g (1.1 lb) mushrooms, halved
2 cups beef stock
1/3 cup cornstarch
½ cup water

Steps:

In a frypan over high heat, quickly brown the beef cheeks. Once brown, put to the side.
Add the red wine into the same frypan and cook for 2 minutes, stirring continually.
In a slow cooker, add the onions, garlic, carrots, brown sugar, tomato paste, bay leaves, thyme, and the mushrooms. Lastly, add the beef cheeks, wine, and beef stock.
Cook on low for 8 hours or until the beef cheek is tender.
Season with salt and pepper.
Mix the cornstarch and water to form a paste. Slowly mix into the slow cooker. Allow to cook on high for a further 15 minutes or until thickened.
Serve & Enjoy.

Nutrition Facts : ServingSize 429.0 g, Calories 307.0 kcal, Fat 10 g, SaturatedFat 2.8 g, TransFat 0.6 g, Cholesterol 123 mg, Sodium 327 mg, Carbohydrate 17 g, Fiber 2 g, Sugar 7 g, Protein 39 g

SLOW COOKED BEEF CHEEKS

Slow Cooked Beef Cheeks image

Recipe video above. These slow cooked beef cheeks are so meltingly tender that you can eat them with a spoon. And the sauce is so flavourful you'll want to drink it out of a cup! This recipe makes enough to serve 6 people, made with 6 small beef cheeks (or share 4 large ones). Leftovers are brilliant to freeze, or turn into a quick Ragu to toss through pasta or making a Pie!

Provided by Nagi | RecipeTin Eats

Categories Slow Cooker

Time 3h45m

Number Of Ingredients 12

Ingredients

3 tbsp olive oil (, separated)
1.5 kg/3lb beef cheeks (, (4 large or 6 small beef cheeks))
1 onion ((white, brown or yellow), roughly diced (about 1 cup))
1 celery stalk (, roughly diced (about 1 cup))
1 carrot (, roughly diced (about 3/4 cup))
4 garlic cloves (, minced)
6 stems of fresh thyme ( or 1 1/2 tsp dried thyme leaves)
4 dried bay leaves ((or 3 fresh bay leaves))
1 cup (250 ml) beef stock ((broth))
2 cups (500 ml) red wine ((full bodied eg. cabernet sauvignon or merlot))
2 - 3 tsp salt (, separated)
Black pepper

Steps:

Prepare the beef cheeks: cut off any large, fatty membrane. Pat dry then use 1 tsp of salt and black pepper to season the beef all over.
Heat 2 tbsp olive oil in a large heavy based pot over high heat. Sear half the beef cheeks on each side until nicely browned. Remove beef cheeks onto a plate, repeat with remaining cheeks.
Turn down the heat to medium high and heat the remaining 1 tbsp of olive oil. Add garlic and onion. Sauté for 3 minutes until onion is becoming translucent.
Add the celery and carrot,s sauté for a further 3 minutes.
Follow directions for your chosen cooking method below.

Nutrition Facts : ServingSize 389 g, Calories 586 kcal, Carbohydrate 6 g, Protein 49 g, Fat 33 g, SaturatedFat 12 g, Cholesterol 148 mg, Sodium 2195 mg, Fiber 1 g, Sugar 2 g

SLOW COOKED BEEF CHEEK

Slow cooked beef cheek image

The beef is so tender you can cut it with a spoon! Serve with potato fondant and Roasted beetroot.

Provided by inorman1987

Time 7h

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Take the beef cheeks and trim the large fatty membrane off (or ask you butcher to do this). If the cheeks are whole, cut in half so you have four pieces of meat. Place the beef cheeks in a container and add the wine, garlic and thyme. Season with salt and pepper and place in the refrigerator for up to 24 hours but a minimum of 3.
Preheat the oven to 1460C/ Fan 140C/ gas 3. Remove the meat and reserve the marinade. Heat the oil in a frying pan and brown the cheeks, one at a time and then place in a casserole dish. Finely chop the onion and fry in the meat juices and then add to the casserole. Add the marinade and balsamic vinegar to the pan use to deglaze. Bring the mixture to the boil and simmer for 2 minutes to burn off the alcohol. Add to the casserole with the pint of stock and bay leaves. Season with salt and pepper. Cover the casserole dish and place in the oven for 4 hours. Turn the meat every hour.
Trim the tops off the beetroot so only an inch remains. Leave the roots on. Place in a roasting tray with the oil, garlic and thyme and roast for 2 hours at 160C/ fan 140C/ gas 3. Remove once beetroot feels tender to the touch.
After 4 hours remove the lid to the casserole and cook for the remaining 2 hours uncovered. Baste the meat regularly. Once the beetroot is tender to the touch it is ready. Remove and allow to cool slightly.
For the fondant potatoes peel the potatoes one at a time and cut down into rectangular shapes. Make the potatoes even in size and halve them. Melt the butter over a medium heat in a saucepan. Stand the potatoes in the butter once it is bubbling, leave them to brown for 5-6 minutes without moving them. Then turnover and leave for another 5-6 minutes. Then add the stock (CAUTION: the butter will spit when it comes into contact with the stock), garlic and thyme. Reduce the heat so the stock is simmering. Cover the pan and leave the stock to reduce. The potatoes are cooked when a knife can easily be inserted into the side of them (around 10 minutes). Remove from the heat but leave in the pan to stay warm.
Turn off the oven. Peel the beetroot, being careful not to burn your fingers. Slice thinly and place on an oven tray and place in the oven to stay warm.
Remove the beef. Place 10 ladles of the liquid into a frying pan. Cover the meat so it keeps warm. Bring the liquid to the boil and allow to reduce until it is syrupy. Stir regularly.
Remove the potato fondant from the saucepan and discard the stock. Plate up with the beef, beetroot and sauce.

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