Slow Cooker Beef Cheeks With Red Wine Reduction Recipes

SLOW COOKER BEEF CHEEKS RECIPE

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.

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.