Slow cooker Beef Cheeks with Red Wine Reduction
Often overlooked, beef cheeks, when cooked correctly, can literally melt in your mouth. The nature of the cut also means that they impart a huge amount of flavour. Paired here with Restore bone broth you have all sorts of gut loving protein and collagen going on in this dish.
This recipe is simple yet stylish and a great one to serve to guests when you don’t want to spend forever in the kitchen.
We like to serve these beef cheeks with a simple creamy potato or parmesan and cauliflower mash for a lower carbohydrate option.
The beef also makes a wonderful pie filling if you have any leftovers!!
4 Greenlea Butcher beef cheeks
1.5 liters Restore beef bone broth
2 bay leaves
1 carrot (sliced)
1 celery stick (sliced)
1 tsp peppercorns
1 cinnamon stick
2 cups red wine
1 tsp salt
Trim any remaining sinew and fat from around the beef.
In a large heavy bottomed frying pan, brown the cheeks on all sides.
Place into your slow cooker.
Pour 1 cup of the beef bone broth into the frying pan that you used to brown the beef.
Use a wooden spoon to scrape the bottom of the pan, then pour into the slow cooker with the beef.
Add the remaining ingredients.
Set the slow cooker to low and cook for 8 hours.
After 8 hours the beef should fall apart when pulled with a fork.
Remove the beef cheeks from the slow cooker and place on a plate, cover, and put to one side.
Pour the cooking liquor through a sieve into a large heavy bottomed saucepan.
Bring to the boil and allow to reduce until the liquid thickens and becomes a maple syrup-like consistency.
This could take up to half an hour.
Check seasoning and add additional salt and pepper to taste.
Return the beef to the pan with the reduced sauce to heat through.
Serve with creamy mashed potato or creamy mashed parmesan cauliflower.