When cooked ‘low and slow’, beef cheeks become very tender, and this recipe is ideal for a slow cooker, put on low in morning to simmer all day.
- 4 Beef Cheeks (available in our pre-pack)
- 1 onion – diced
- 2 cloves garlic – sliced
- 1 cup red wine
- 1 celery stalk – diced
- Thyme sprigs
- Rosemary sprigs
- 1 tbsp tomato paste
- Fresh Torre and Mordini Beef Stock (1L)
Pre-heat a dish/pan on the stove with a generous amount of oil. Season the beef and brown in the pan, then remove and keep on the side.
Add the diced garlic and vegetables to the pan and cook until they have slightly softened then add the tomato paste. De-glaze the pan with the wine. Add the cheeks back to the pan along with the herbs, and 500ml beef stock.
Simmer for 2-3 hours, or until tender on a low to medium heat. Add more beef stock if necessary to ensure the meat is always just cover in liquid.
Serve with potato mash.