Braised Beef Cheeks

Braised Beef Cheeks

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Braised Beef Cheeks is a rich and comforting dish where the meat becomes incredibly tender after slow cooking. The beef cheeks slowly simmer in a flavorful sauce with vegetables, herbs, and stock until they are soft and melting in your mouth.

It is a bowl of delicacy. The Beef Cheeks are melting in your mouth.

Ingredients

  • 1kg Beef cheeks

  • 5 tbs plain flour seasoned with a good pinch of salt and pepper (reserve 2tbsp)

  • 3 tbs oil

  • 60 g butter

  • 3 onions, cut thickly in half

  • 2 medium carrots, diced

  • 1 celery stalk, diced

  • 4 cloves of garlic finely chopped

  • 1 tsp dried thyme leaves

  • 2 tbsp Cabernet Sauvignon red wine (not mandatory)

  • 3 cups Continental superb beef stock

  • 1 tsp Vegemite

  • 1 tbs tomato paste

  • 1 tbs Worcestershire sauce

  • Salt & pepper to taste

Braised Beef Cheeks: Instructions

  1. Set slow cooker to sear mode.

  2. Sprinkle dust steak with seasoned flour.

  3. Brown cheeks on all sides in slow cooker and heat oil.

  4. Take off and leave on a plate.

  5. Add butter to slow cooker and combine it with the pan juices.

  6. Add onions, carrots, celery, thyme and garlic and cook until onions change to transparency.

  7. Add red wine and allow it to cook off; about 30 seconds.

  8. Add additional flour, and cook 2 minutes.

  9. Using a gradual process, keep on adding stock until the sauce boils and you can also notice that it comes to a point of thickening slightly.

  10. Add Vegemite, tomato paste, and Worcestershire sauce. Then mix it well.

  11. Reinsert cheeses into slow cooker and cover with the sauce.

  12. Cover the lid with a tea towel or a lid cover for a slow cooker.

  13. Bake on LOW 4hrs or until cheeks are tender and are almost about to fall apart.

  14. Remove cheeks to a plate.

  15. Add salt and pepper into the sauce as necessary.

  16. Add a small amount of water to 2tbsp of cornflour to create a thin paste.

  17. Combine the sauce, put the cheeks back in the sauce and continue cooking for another 30 minutes.

Notes

  • Finally, eat it with mashed potatoes and bread that will fill up whatever sauce you have left on your plate.

  • Browning meat shall give the dish an additional flavour.

  • The remainder of the sauce may be made into a gravy.

  • Freeze in portions and when you want it then heat it up and serve it with any cut of beef.

  • The Sunbeam slow cooker was used.

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