Beef Cheeks in red wine

With grass-fed animals come a different flavour in the meat and despite the value of grass-fed in animals there are still cuts that need to be slow cooked, either in a slow cooker or a crock pot. Not yet use to cooking in a pressure cooker, I still tend to head towards the slow cooker if I get myself organised in the mornings to do so.

Nothing smells as nice as the slow cooker going when you come in on a cold day either at lunch if out on the farm working or if you live in the city at the end of a long work day. They are now more the trend than ever before, for the convenience and safety.

Beef Cheeks and oxtail are general tough cuts of beef as they are working muscles of the animal, so they need to be tender to eat otherwise will taste hard and be very chewy. I have been asked for this recipe and as I like to do things easy, this is easy to prepare.

Raw they look unappertising

raw beef cheeks

Ingredients

1/4 cup plain flour, 1.2 kg beef cheeks, 2 tblspn olive oil, 2 medium brown onions cut in wedges (I will also use red if that is all I have). 2 cloves of garlic halved but have as little or more to your taste, 2 medium carrots chopped, 1 cup red wine (any flavour or what’s available) 500ml beef stock, 2 tblspn brown sugar, 2 tblsp tomato paste, 2 bay leaves, 2 sprigs of fresh thyme or if I have none I skip this ingredient, 40g butter, 6 to 12 shiitake mushrooms halved or whatever mushrooms you have in the fridge, local Salt flakes to taste ( I normally use Murray river Pink Salt Flakes) it’s from my local area and easy to get. Green beans, mash potato and asparagus to serve.

Method.

Season flour with salt and pepper. Place flour in a large snap-lock bag. Add half the beef. Seal. Shake to coat. Remove from bag, shaking off excess flour. Transfer to plate. Repeat with remaining beef.

Heat oil in a large frying pan over medium-high heat. Cook beef in batches, for 3 minutes each side or until browned. Transfer to a plate.

You can do this: Add onion, garlic and carrots to pan. Cook, stirring, for 3 minutes or until golden. Place half the onion mixture in the bowl of a 5 litre slow-cooker. Top with beef and remaining onion mixture. Add wine, stock, sugar, paste and herbs to frying pan. Bring to the boil then pour over beef in slow-cooker. Add butter to pan, then mushrooms. Cook, stirring, for 3 minutes or until browned. Add to beef.

I do this:

Season flour with salt and pepper. Place flour in a large snap-lock bag. Add half the beef. Seal. Shake to coat. Remove from bag, shaking off excess flour. Transfer to plate. Repeat with remaining beef.

Heat oil in a large frying pan over medium-high heat. Cook beef in batches, for 3 minutes each side or until browned. Transfer to a plate.

Add half of the onion garli and carrots to bottom of the bowl, cover with beef then add the rest of the onions, garlic and carrots, pour over the fluids.

Close the lid and cook on high for 6 hours (depending upon your cooker) or

Cover with lid. Turn slow-cooker on low. Cook for 8 hours or until beef is tender.

To serve: Sprinkle with fresh thyme and serve with garlic mash, steamed asparagus and green beans. If you want to serve Paleo leave off the mash potato and swap for sweet potato.

beef cheeks in red wine sauce

picture taken from taste.com

 

 

 

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