Slow Cooked Beef Cheek 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.

BRAISED BEEF CHEEKS

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Heat olive oil in a large Dutch oven over medium-high heat. Add beef in batches and cook until browned, about 4 minutes per side. Add onion and carrot; cook until tender, about 20 minutes. Stir in garlic and cook until fragrant, about 2 minutes.
• Pour beef stock and wine into the Dutch oven; bring to a boil. Stir in porcini mushrooms, bouillon cubes, thyme, and bay leaves. Lay a piece of parchment paper over the surface. Cover with a tight lid.
• Bake in the preheated oven until beef is very tender, 5 to 6 hours.
• Transfer beef to a plate. Discard bay leaves. Blend cooking liquid with an immersion blender to make a smooth sauce. Serve beef with sauce.