Slow Cooker Beef Cheeks Recipes

SLOW COOKED BEEF CHEEKS

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.

SLOW-BRAISED BEEF CHEEKS

Steps:

• 1. Heat the oven to 150 degrees. Heat two tablespoons of oil in a heavy pan and sear the beef cheeks in batches over medium heat on all sides, until you get a nice crust. 2. Remove the beef, add remaining olive oil and cook the speck, leeks, carrots, celery and garlic, tossing well for 5 minutes. Add the red wine and simmer for 5 minutes, then add the stock, tomato paste, anchovies, bay leaves, thyme, rosemary, sea salt and pepper. 3. Return the beef cheeks to the pan and simmer for 5 minutes. Tightly cover, transfer to the oven, and cook for 4½ hours, or until tender. 4. To serve, pick out the herbs and discard. Strain half the cooking liquid into a pan and boil for 5 minutes until glossy. Serve the beef cheeks with fresh herbs and mashed potato, pasta or polenta, and ladle the reduced sauce over the top.

SLOW COOKER BEEF CHEEKS WITH RED WINE REDUCTION

Steps:

• Trim any remaining sinew and fat from around the beef.
• In a large heavy bottomed frying pan, brown the cheeks on all sides.
• Place into your slow cooker.
• Pour 1 cup of the beef bone broth into the frying pan that you used to brown the beef.
• Use a wooden spoon to scrape the bottom of the pan, then pour into the slow cooker with the beef.
• Add the remaining ingredients.
• Set the slow cooker to low and cook for 8 hours.
• After 8 hours the beef should fall apart when pulled with a fork.
• Remove the beef cheeks from the slow cooker and place on a plate, cover, and put to one side.
• Pour the cooking liquor through a sieve into a large heavy bottomed saucepan.
• Bring to the boil and allow to reduce until the liquid thickens and becomes a maple syrup-like consistency. This could take up to half an hour.
• Check seasoning and add additional salt and pepper to taste.
• Return the beef to the pan with the reduced sauce to heat through.

SLOW COOKED BEEF CHEEK

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.