Beef cheeks are one of the best cuts for cooking in your slow cooker, as the long cooking time transforms them into meltingly tender meat. This version with a red wine and pedro ximénez sauce is rich and decadent, and will become a winter dinner staple.
Ingredients
Method
Season flour with salt and pepper. Toss beef cheeks 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.
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.
Serve beef cheeks topped with extra thyme.
Cooking beef cheeks in a slow cooker
Beef cheeks, which are the cheek muscle of a cow, are suited to slow cooking. It’s a very tough and lean cut of meat, so is most often used for braising or slow cooking to produce a tender result.
Don’t have a slow cooker? For slow cooked beef cheeks done in the oven, see this braised beef cheeks in red wine recipe, served with a cheesy polenta.
What to serve with beef cheeks
We have served our beef cheeks with blanched asparagus and potato mash. You can substitute asparagus for your favourite green vegetable. A soft polenta would also work well.
Are slow cooked beef cheeks suitable to freeze?
Yes, you can freeze at the end of step 3.
