15 June, 2017
Barley and Beef Cheeks
Barley and Beef Cheeks
Serves: 4 or 12 Bariatric portions
Ingredients:
- 4 beef cheeks
- 1 large onion, chopped
- 1 large carrot, chopped
- 1 celery stalk, chopped
- 1 zucchini, chopped
- 6 mushrooms, chopped
- 6 garlic cloves, finely chopped
- 2 sprigs Rosemary
- 2 bay leaves
- 3 beef stock cubes
- 1/2 cup pearl barley
- 1 can whole peeled tomatoes
- 1 can water
Method:
- Heat a heavy based frying pan over a medium-high heat and spray with cooking spray
- Seal the beef cheeks on both sides until they have a crispy exterior, approximately 2 minutes each side over medium-high heat
- Place all the vegetables and herbs in the base of the slow cooker bowl
- Top with the stock cubes and the barley
- Place the beef cheeks on the vegetables and then pour the tinned tomatoes then fill the can with water and pour over the top
- Cook on LOW for 8 hours or HIGH for 4 hours
- Serve with mash or streamed green vegetables.
Nutritional Value per Bariatric portion:
- Calories: 158
- Total fat: 4.6g
- Total carbohydrates: 6.1g
- Sugars: 1.3g
- Protein: 22.5g
Recipe Notes:
- Store covered in the fridge for a maximum of 3 days
- This recipe is freezer friendly to be consumed within 6 months
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.