7 August, 2017
Satay Beef Cheeks
Satay Beef Cheeks
Serves: 4 or 12 Bariatric portions
Ingredients:
- 4 beef cheeks
- 1 onion, diced
- 3 garlic cloves, finely diced
- 1 & 1/2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon turmeric
- 1 tablespoon brown sugar
- 1/4 cup natural peanut butter
- 1 can light coconut cream
- 1 beef stock cube
- 1/2 cup water
Method:
- Heat a heavy based frying pan over a high heat and seal both sides of all beef cheeks until they have a nice crust on the outside
- Place the onions and garlic in the base of a slow cooker bowl and place the sealed beef cheeks on top
- Mix the spices, curry powder and brown sugar together and sprinkle half of the mix over the beef cheeks turn the beef cheeks over and sprinkle with the remaining spice mix
- Add the peanut butter and stock cube and then cover with coconut cream and water
- Cook on LOW for 7-8 hours
- Mix the cornflour with some water to make a thick paste stirring through the slow cooker to thicken the sauce.
Nutritional Value per portion (12):
- Calories: 154
- Total fats: 7.6g
- Total carbohydrates: 4.6g
- Sugars: 0.3g
- Protein: 16.9g
Recipe Notes:
- Store covered in the fridge for a maximum of 3 days
- This recipe is freezer friendly to be consumed within 6 months
- Any excess sauce can be frozen to be used as dipping sauce
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.