I only discovered Beef Cheeks a year or so ago but they now appear on my Meal Plan fairly regularly. Beef Cheeks are exactly what they’re called, the cheek muscle of cows. It is a cheaper cut of meat, which means it’s kind to the family budget. I usually buy mine from Woolworths and 4 beef cheeks cost around $10. Beef Cheeks are also typically a tougher cut of meat but when cooked long and slow they become deliciously tender. After slow cooking for around 8 hours the cheeks will be stringy like pulled pork and will literally fall apart making this the perfect comfort food on cold winters nights.
This is also a great dish for anyone who works because you can simply throw everything in the slow cooker in the morning and by the time you arrive home, dinner’s ready … voila! I usually serve these beef cheeks on a bed of either mashed potato or sweet potato and add some steamed broccolini and some oven roasted tomatoes … yum! Enjoy!
- 2 medium brown onions, peeled and sliced
- 2 medium carrots, peeled and chopped into large pieces
- 2 sticks celery, chopped into large pieces
- 2 cloves garlic, crushed
- 1 tablespoon Worcestershire Sauce
- 1 x 400g can crushed tomatoes
- 1 tablespoon tomato paste
- ¼ cup red wine (or substitute with red wine vinegar)
- 2 cups beef stock
- 2 teaspoons dried rosemary
- 4 beef cheeks
- cornflour to thicken
- Add all ingredients to the slow cooker ensuring that the beef cheeks are completely covered with liquid. You can brown the beef cheeks in a fry pan before adding to the slow cooker if you like but I don’t usually bother.
- Cook on low for 8 hours.
- Once cooked remove beef cheeks from slow cooker. Mix some cornflour with a little water and add to the slow cooker to thicken the sauce.
- Place beef cheeks on a bed of either mashed potato or sweet potato. Spoon sauce over generously and serve with your preferred vegetables on the side.
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