Healthy Slow Cooked Beef Cheeks in Red Wine Sauce
Beef cheeks are the most succulent slow cooking cut of beef. It's way better than chuck, and even better than short ribs! The rich red wine sauce is made for this meltingly tender cut of beef. It's fine dining food - made at home!
- 3 tablespoon olive oil(separated)
- 11⁄2 kglb beef cheeks
- 4 ( large or small beef cheeks)
- 1 onion (white, brown or yellow)
- 1 celery greens
- 1 roughly diced (about cup)
- 1 carrot
- 4 cloves garlic (minced)
- 1⁄2 teaspoon stems of fresh thyme or dried thyme leaves
- 4 dried bay leaves (or fresh bay leaves)
- 1 Cup beef stock (broth) ( ml)
- 2 cups red wine (full bodied eg. cabernet sauvignon or merlot) ( ml)
- 2 teaspoon salt(separated)
- black pepper
Prepare the beef cheeks: cut off any large, fatty membrane. Pat dry then use 1 tsp of salt and black pepper to season the beef all over.
Heat 2 tbsp olive oil in a large heavy based pot over high heat. Sear half the beef cheeks on each side until nicely browned. Remove beef cheeks onto a plate, repeat with remaining cheeks.
Turn down the heat to medium high and heat the remaining 1 tbsp of olive oil. Add garlic and onion. Sauté for 3 minutes until onion is becoming translucent.Add the celery and carrot,s sauté for a further 3 minutes.
SLOW COOKER DIRECTIONS
Pour the onion mixture into the slow cooker and place the beef cheeks on top.Pour the wine into the pot and return to heat, then all the remaining ingredients, starting with a pinch of salt and pepper (add more to taste later). Turn the heat up to high, bring to simmer and let it simmer for 1 minute (to cook out the wine a bit). Scrape the brown bits off the bottom of the pan so it mixes in with the wine.
Cook in the slow cooker on Low for 8 hours or High for 6 hours for 250g/8oz size beef cheeks or Low for 10 - 12 hours or High for 8 hours for 350g/12oz beef cheeks.
Open the slow cooker and remove the beef cheeks. Discard the thyme stems and bay leaves.
Use a handheld stick blender to puree the braising liquid into a smooth Sauce - it will change from a dark brown to a lighter brown colour.
Transfer liquid into saucepan, simmer on stove on medium high until the Sauce turns a darker brown colour and reduces by about 1/4 to 1/3, to a gravy consistency - about 10 minutes.
Do a taste test and adjust the seasoning (salt and pepper) to your taste.Remove from heat, return beef cheeks to the Sauce, cover and keep warm until ready to serve.