Slow cooker recipes

Braised beef cheeks in red wine

This rich slow-cooked beef cheeks recipe is a great winter dinner party main.
beef cheeks in a bowl
3H 30M



1.Preheat oven to 160°C
2.Heat half the oil in a large flameproof baking dish; cook beef over heat, in batches, until browned all over. Remove from dish.
3.Heat remaining oil in same dish; cook brown onion and carrot, stirring, until onion softens. Return beef to dish with wine, vinegar, tomatoes, sugar, peppercorns, herbs and fennel; bring to the boil. Cover dish; transfer to oven. Cook, covered, in oven for 2 hours.
4.Stir in spring onion and mushrooms; cook, uncovered, in oven a further 45 minutes or until beef is tender.
5.Serve with soft polenta.

Freezing: Complete recipe to the end of step 3. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan, adding a little stock or water if necessary, then continue from step 4.


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