cheek

Slow-cooked beef cheek

Beef stock

Tbsp Rice bran oil

Carrots, diced

Onions, diced

Celery, diced

Garlic cloves,

Tbsp Tomato paste

Red wine

Bay leaf

thyme

⅕ kgs Beef cheeks, 1 cheek per serve (Main)

Salt

Heat the oven to 140C. Bring the beef stock to the boil. Heat the oil and fry the vegetables, garlic and tomato paste for 10 minutes to lightly caramelise. Turn the heat up to high, add the red wine and reduce by half.

Season the beef cheeks with salt and pepper then place them in an ovenproof casserole (or use a slow cooker). Add in the reduced wine and vegetables. Add the herbs and cover with beef stock.

Cover with a tight-fitting lid and cook in the oven for 3 hours.

To make the glazing sauce, strain off half the cooking juices into a saucepan, bring this to the boil and reduce until thick and syrupy.

To serve, gently reheat the cheeks in the remaining cooking juices. When hot, carefully lift them out and place them into the glazing sauce. Smother with sauce and serve with creamy potato mash and a warm salad of greens (I have steamed brussels sprout leaves, peas, and broad beans, then tossed them with a little olive oil and sea salt flakes).

Slow-cook beef cheek and herb dumplings

400 g Beef cheeks (Main)

Onion, chopped

Garlic, crushed

Tbsp rosemary

Tbsp Thyme

Tbsp Parsley

Chicken stock

Potatoes

Tbsp Butter

Salt and pepper, to taste

Egg, lightly whisked

Breadcrumbs

Preheat an oven to 160C. Sear the beef cheek in a frying pan until browned. Place it in a casserole with the onion, garlic, herbs, wine and stock. Cover and place into the oven for 3½ hours. Stir a couple of times during cooking. It is done when the meat just falls apart. Remove from the oven. Take the cheek from the liquid and shred into a bowl. Add ½ cup of the cooked onions and garlic to the meat, mashing it in for all those good flavours to combine. Discard the rest.

Peel and boil the potatoes inapot of salted water until soft. Drain and mash with 1 Tbsp butter. Add the shredded meat, combine well, check the seasoning again and cool.

Take small handfuls of the mixture and roll into balls. Place on a plate and refrigerate for 20 minutes.

Remove from the fridge. Dust the balls with flour, then dip into egg and roll in the breadcrumbs. Refrigerate until ready to cook.

Half fill a pot with flavourless oil. Cook the balls a couple at a time, turning for even cooking. (This stage can be done ahead of time then reheat in the oven.)

Pulled beef cheek soft tacos

Tbsp Oil

tsp Cumin

Coriander

Salt and black pepper

Onion, sliced

Beef cheeks (Main)

Water

Tortilla wraps

Avocado, chopped roughly

Tbsp Red chilli, chopped

Asian slaw

Limes,

Greek yoghurt

Mint

Mix the oil, garlic, cumin, coriander, salt and pepper in a small bowl. Rub this over the beef cheeks.

Heat a frying pan to a high heat and brown the cheeks on both sides. Place in a casserole dish. Pour over the water and wine. Cover and place in the oven for four hours. The meat will be tender and ready to pull.

To serve, warm the tortilla wraps. Top with pulled beef, avocado, slaw, chopped chilli, a squeeze of lime and a dollop of yoghurt.

Beef cheek crockpot ragu with pappardelle

Tbsp Extra virgin olive oil

Onion,

Carrot,

Celery,

Tbsp Thyme leaves, fresh

Garlic cloves, finely sliced

kg Beef cheek (Main)

½ tsp Green peppercorns, optional

tsp Cornflour

500 g Dried pappardelle (Main)

Parmesan cheese,

Prepare your crockpot (slow cooker) or preheat oven to 140C and get a large casserole dish.

Heat the 2 Tbsp olive oil in a fry pan; add the onion, carrot, celery and thyme, cook for 10 mins or till the mixture is soft but not coloured, add the garlic and cook for another couple of minutes. Pour mixture into the crockpot.

Keep the same pan on the heat, add 1 Tbsp olive oil and sear the beef cheeks on all sides to brown. Place the beef cheeks into the crockpot.

Pour the red wine into the frypan to deglaze then add the beef stock. Bring to the boil then pour over the beef checks. Season with salt and pepper (and/or ½ tsp green peppercorns if using).

Cook the beef cheeks in the crockpot for 6 hours (or for 4 hours in a conventional oven).

When the beef cheeks are cooked, remove them from the crockpot and set aside.

Pour the cooking liquid into a saucepan, skim fat from the top and bring to the boil.

Mix the cornflour with 2 Tbsp of water and stir through the cooking liquid to thicken the sauce.

Shred the beef cheeks and return tothe sauce, mixing to combine. Seasonto taste.

Cook the pappardelle following the packet instructions in a large saucepan of well-salted boiling water till just cooked — al dente. Drain and drizzle over a little extra virgin olive oil.

Reheat the beef cheek ragu, portion the pappardelle into four pasta bowls, then top with the ragu, sprinkle over a little chopped parsley and parmesan shards if desired.

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Slow-cooked beef cheek

Slow-cook beef cheek and herb dumpl...

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Beef cheek crockpot ragu with pappa...

Top 4 cheek recipes from across the web

The most viewed cheek 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 cheek

Slow-cook beef cheek and herb dumpl...

Pulled beef cheek soft tacos

Beef cheek crockpot ragu with pappa...

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