Slow-cooked Beef Cheek

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Beef cheek is a very lean and dark meat that is quite cheap because it can be tough unless slow-cooked or braised.  It has a rich flavour and if cooked slowly will be very tender and delicious. This example was so tender in fact that you could eat it with a plastic spoon.

I had hoped this recipe would give me at least four meals.  Some to be frozen for microwaving later. However, the cheeks shrank in cooking.  Each would be better suited as a fairly generous single serve.  There was a good amount of sauce remaining and I shall freeze it for use later, braising left-over beef. Use more beef cheeks for more servings.

Ingredients

• 2 medium sized beef cheeks
• 1 onion roughly chopped
• 2 celery stalks, roughly chopped
• 1 carrot, peeled and sliced
• 2 tsp crushed garlic
• 2 tsp mixed herbs
• 1 packet of mushroom soup mix (I use Cup a Soup single serve)
• ½ bottle of red wine
• Olive oil
• Salt and pepper and a dash of Angostura Bitters

Note: do not over season at the start as the sauce will be concentrated. Reserve some salt and pepper, and the Angostura until the end.

Method

  1. In very hot oil, brown the beef cheeks and transfer to the slow cooker
  2. in the same pan brown the onion and also transfer to the slow cooker
  3. Deglaze the pan with the wine and add to the slow cooker with the remaining ingredients (see note above) and cook on low for 6-8 hours.
  4. when the meat is done, remove it from the cooker and purée the sauce with a blender wand
  5. transfer the sauce to a pan and simmer until it is reduced and thickened. Add the Angostura, taste and adjust seasoning if necessary.
  6. While the sauce is simmering return the meat to the slow cooker to keep it hot.
  7. serve the meat with creamy mashed potato, some of the sauce, and steamed vegetables of your choice.
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About Alan

Settling into my 7th decade and still determined not to grow up too soon.
This entry was posted in Beef, sauce, slow cooker, Traditional and tagged , , , , , . Bookmark the permalink.

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