24 April, 2016
Slow Braised Beef Cheeks
Slow Braised Beef Cheeks
Serves: 4
Ingredients:
- 4 beef cheeks
- 1/4 cup arrowroot flour
- 1 portion of C4K Kitchen’s French Onion Soup Mix
- 1 large onion, roughly chopped
- 1 stalk celery, finely diced
- 250g mushrooms, sliced
- 6 cloves garlic, finely diced
- 2 beef stock cubes
- 3/4 cup dry white wine
- 3/4 cup water
- 1 bay leaf
Method:
- Mix the French onion soup mix and the arrowroot flour together
- Coat each beef cheek fully in the mixture and in a hot frying pan brown off the beef cheeks on both sides
- Place the onions, celery, garlic, mushrooms, crumbled stock cubes, bay leaf and the remaining soup/flour mix in the base of the slow cooker
- Place the browned cheeks on top of the veggie mix
- Pour the wine and water over the beef
- Cook on LOW for 8’hours or HIGH for 4 hours
Recipe Notes:
- Store covered in the fridge for a maximum of 3 days
- This recipe is freezer friendly
- This recipe you MUST brown the beef cheeks or they will not hold their shape and will fall apart
- Leftover (good luck having any left overs) make a delicious pie filling.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.