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Slow cooker recipes

Slow-cooker beef cheeks in pedro ximénez

A delicious dinner party main perfect for the cooler months.
two bowls filled with beef cheeks, beans and mash on a set table
4
15M
8H
8H 15M
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Ingredients

Method

1.Season flour with salt and pepper. Toss beef in flour to coat. Heat half the oil in a frying pan over medium-high heat. Cook beef, on both sides, until browned. Transfer to a 6-litre (24-cup) slow cooker.
2.Heat remaining oil in same pan. Cook onion and carrot for 5 minutes; add to cooker with garlic, pedro ximénez, wine, stock, bay leaves and thyme. Cover mixture directly with baking paper. Cook, covered, on low for 8 hours (or on high for 4½ hours). Remove bay leaves and thyme sprigs.
3.Serve beef cheeks topped with extra thyme.

Serving suggestion: serve with blanched asparagus and mash.

Note: suitable to freeze at the end of step 2.

Note
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Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Tags: Beef Main Slow cooker Spanish

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