beef cheeks recipe

Recipe video above. These slow cooked beef cheeks are so meltingly tender that you can eat them with a spoon. And the sauce is so flavourful you&#x27;ll want to drink it out of a cup! This recipe makes enough to serve 6 people, made with 6 small beef cheeks (or share 4 large ones).  Leftovers are brilliant to freeze, or turn into a quick Ragu to toss through pasta or making a Pie!

Slow Cooked Beef Cheeks

olive oil (, separated)

kg/3lb beef cheeks (, (4 large or 6 small beef cheeks))

onion ((white, brown

celery

carrot (, roughly diced (about 3/4 cup))

garlic (, minced)

thyme

bay leaves ((or 3 fresh bay leaves))

(250 ml) beef stock ((broth))

Black pepper

Prepare the beef cheeks: cut off any large, fatty membrane. Pat dry then use 1 tsp of salt and black pepper to season the beef all over.

Heat 2 tbsp olive oil in a large heavy based pot over high heat. Sear half the beef cheeks on each side until nicely browned. Remove beef cheeks onto a plate, repeat with remaining cheeks.

Turn down the heat to medium high and heat the remaining 1 tbsp of olive oil. Add garlic and onion. Sauté for 3 minutes until onion is becoming translucent.

Add the celery and carrot,s sauté for a further 3 minutes.

Follow directions for your chosen cooking method below.

Pour the onion mixture into the slow cooker and place the beef cheeks on top.

Pour the wine into the pot and return to heat. Turn the heat up to high, bring to simmer and let it simmer for 1 minute (to cook out the wine a bit). Scrape the brown bits off the bottom of the pan so it mixes in with the wine.

Pour the wine into the slow cooker, then all the remaining ingredients, starting with a pinch of salt and pepper (add more to taste later).

Cook in the slow cooker on Low for 8 hours or High for 6 hours for 250g/8oz size beef cheeks or Low for 10 - 12 hours or High for 8 hours for 350g/12oz beef cheeks.

Open the slow cooker and remove the beef cheeks. Discard the thyme stems and bay leaves.

Use a handheld stick blender to puree the braising liquid into a smooth Sauce - it will change from a dark brown to a lighter brown colour.

Transfer liquid into saucepan, simmer on stove on medium high until the Sauce turns a darker brown colour and reduces by about 1/4 to 1/3, to a gravy consistency - about 10 minutes.

Do a taste test and adjust the seasoning (salt and pepper) to your taste.

Remove from heat, return beef cheeks to the Sauce, cover and keep warm until ready to serve.

Slow Cooker Directions

Follow the Slow Cooker directions but cook on high in your pressure cooker for 1 hour on high for small cheeks (around 250g/8oz each).

Pressure Cooker Directions

Pour the wine into the pot / casserole dish (with the onion mixture) and stir to scrape the brown bits off the bottom of the pot. Bring wine to simmer for 1 minute.

Add remaining ingredients, starting with a pinch of salt and pepper (add more to taste later), the place lid on.

Stove: Simmer on medium low for 2 to 2 1/2 hours until the cheeks are very tender, turn at least once during cooking.

Oven: 160C/320F for 3 to 3 1/2 hours .

Remove the beef cheeks from sauce. Discard the thyme stems and bay leaves.

Bring the Sauce to simmer over medium heat and simmer until it turns a darker brown colour and reduces by about 1/4 to 1/3, to a gravy consistency - about 3 to 5 minutes.

Stovetop and Oven Directions

Serve beef cheeks on Paris Mash (ultimate creamy mashed potato!) or Creamy Mashed Cauliflower, drizzled with a generous amount of Sauce. Garnish with finely chopped parsley if desired.

To Serve

Slow-cooked ox cheek stew with wine and smoky bacon. Just add creamy mash potatoes and you&#8217;re onto a dinner of the upmost comfort.

Rich ox cheek stew

butter

ox cheeks, trimmed of gristle and halved (from Waitrose

flour,

smoked bacon lardons

onions, finely chopped

bay leaves

garlic cloves, finely chopped

tomato purée

good red wine

sea salt flakes

Preheat the oven to 150°C/fan 130°C/gas 2. In a flameproof casserole that will fit the wine and ox cheeks snugly and has a lid, melt the butter over a medium heat.

Roll the ox cheeks in the seasoned flour, then pat off any excess. When the butter sizzles, add the meat – it should sizzle as soon as it enters the casserole. Cook, turning, until well browned all over. (You may need to do this in batches.) Take care not to burn the butter.

Remove the meat and set aside. Add the lardons and fry until lightly coloured. Add the onions and the bay leaves and cook for 6-8 minutes until the onions are just soft. Stir in the garlic, then the tomato purée. Stir occasionally until the purée starts to catch the bottom of the pan, then cook, stirring, for 3 minutes.

Add the wine, then return the meat to the casserole. Bring the stew to barely a simmer, then cover and put to the oven. Cook for 5 hours or until the cheeks are tender when prodded with a cutlery knife. Turn the cheeks occasionally during the cooking time.

Stir through the salt, then serve with mash and veg, if you like.

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Slow Cooked Beef Cheeks

Slow Cooked Beef Cheeks

Rich ox cheek stew

Top 3 beef cheeks recipe recipes from across the web

The most viewed beef cheeks recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow Cooked Beef Cheeks

Slow Cooked Beef Cheeks

Rich ox cheek stew

The most viewed beef cheeks recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine