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.
• 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.
- In very hot oil, brown the beef cheeks and transfer to the slow cooker
- in the same pan brown the onion and also transfer to the slow cooker
- 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.
- when the meat is done, remove it from the cooker and purée the sauce with a blender wand
- transfer the sauce to a pan and simmer until it is reduced and thickened. Add the Angostura, taste and adjust seasoning if necessary.
- While the sauce is simmering return the meat to the slow cooker to keep it hot.
- serve the meat with creamy mashed potato, some of the sauce, and steamed vegetables of your choice.