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.
- 30 mins preparation
- 10 hrs cooking
- Serves 6
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Ingredients
Beer and thyme beef cheeks
- 16 baby onions (400g)
- 3 stalks celery (450g), trimmed, chopped coarsely
- 400 gram baby carrots, trimmed
- 4 sprigs fresh thyme
- 1 1/2 cup (375ml) beer
- 1 cup (250ml) beef stock
- 1/4 cup (70g) tomato paste
- 2 tablespoon worcestershire sauce
- 1 tablespoon brown sugar
- 1 tablespoon wholegrain mustard
- 2 kilogram trimmed beef cheeks
- 150 gram green beans, trimmed
Method
Beer and thyme beef cheeks
- 1Peel 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.
- 2Discard thyme. Add beans to cooker; cook, covered, on low, about 30 minutes. Season to taste.
- 3Serve beef sprinkled with extra fresh thyme, if you like.
Notes
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.
