Quick & Easy

Beer and thyme beef cheeks

Looking for hearty and full-of-flavour dinner options? You can't go past these beer and thyme beef cheeks.
10H 30M

Would you prefer Massaman beef cheeks, braised beef cheeks with carrot puree, braised beef cheeks with red wine, or beef cheeks with mushrooms and braised cabbage.



1.Peel onions, leaving root end intact. Combine onions with celery, carrots, thyme, beer, stock, paste, sauce, sugar and mustard in a 5-litre (20-cup) slow cooker. Add beef; turn to coat in mixture. Cook, covered, on low, about 9½ hours.
2.Discard thyme. Add beans to cooker; cook, covered, on low, about 30 minutes. Season to taste.
3.Serve beef sprinkled with extra fresh thyme, if you like.

Suitable to freeze at the end of step 2. You will need 1 bunch of baby carrots. They may also be sold as ‘dutch’ carrots. Serve with creamy mashed potato or cheesy polenta.


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