Beef cheeks are a tough cut of meat, but they’re worth the effort. The slow cooker makes this dish easy to prepare and it’s delicious with tangy sauce.
The slow cooked beef cheeks gourmet traveller is a recipe that is made in the slow cooker. It is an easy to make dish that can be served as a main course or as part of a buffet.
You’ve been missing out if you’ve never tried slow cooker beef cheeks. This delicious meal is very delicate, with each mouthful melting in your tongue. Beef cheeks are a great, low-cost piece of meat. While beef cheeks may be rough, when cooked slowly, they become so soft and juicy that they can match any of the more tender and costly cuts.
It’ll taste like a five-star dinner when served with the delicious red wine gravy! Serve your slow cooker beef cheeks with a toasty baguette and silky mashed potatoes or cauliflower.
Ingredients for Beef Cheeks in a Slow Cooker
To prepare slow cooker beef cheeks, you’ll need a few essential items. A nice dry red wine of high quality is required. Cabernet Sauvignon or Merlot are excellent choices. You’ll also need beef stock or beef broth for this dish; either will suffice. The foundation of the sauce will include onions, carrots, celery, and garlic, which will give a subtle delicious taste, while thyme and bay leaves will add a lovely herbal flavor.
How to Cook Beef Cheeks in the Slow Cooker
Sear the beef on both sides until dark brown to create the finest slow cooker beef cheeks. It’s possible that you’ll have to work in bunches. Set them aside on a dish after they’ve all been seared. Simmer for a few minutes with the garlic and onions, then add the celery and carrots and cook for another 3 to 4 minutes.
Place the veggies in the slow cooker first, then the meat on top. Pour the red wine into the slow cooker after deglazing the saucepan where the meat and vegetables were cooked. Add the other ingredients, cover, and simmer on low for 8 hours or high for 6 hours.
Remove the beef cheeks from the pan after cooking and puree the sauce with an immersion blender. Pour the sauce into a pot and simmer for 10 minutes, or until it has reduced significantly. Return the beef cheeks to the sauce to rewarm them, then serve right away.
Before cooking the beef cheeks, remove any fatty membrane. This will assist to keep the meat soft and avoid it becoming tough or chewy.
Use a dry red wine with a lot of body, such as Cabernet Sauvignon, Merlot, or Syrah. You may also substitute beer for wine. This recipe might benefit with a porter, stout, or IPA.
You may replace the wine with grape juice, additional stock, pomegranate juice, apple juice, or cranberry juice if you don’t want to use wine.
This delectable beef cheeks dish may also be made into a ragu and served over pasta.
If the gravy isn’t thickening to your satisfaction, thicken it with a light flour or cornstarch combined with equal parts water.
Beef Cheeks and What to Serve Them With
Serve the beef cheeks with creamy mashed potatoes, rice, or a baked potato from the slow cooker. Cauliflower rice or mashed cauliflower are good keto options.
A light salad or roasted vegetable side dish might also be appropriate. Make sure there’s some freshly baked bread on the table to mop up all that delicious gravy!
How to Keep Beef Cheeks in the Slow Cooker
Refrigerate your beef cheeks for up to 2 to 3 days in an airtight container. Place them in the freezer for up to 2 months for long-term storage.
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In a large saucepan, heat 2 tablespoons of oil over medium-high heat. Using salt and pepper, season the beef cheeks. Sear the cheeks on both sides until browned, working in batches if necessary. Remove from the pan and place on a platter.
Reduce the heat to a medium setting. Add the last of the oil. Cook for 3 minutes, or until the garlic and onions are tender.
Cook for 3 to 4 minutes after adding the carrots and celery.
Put the veggies in the slow cooker. On top of the veggies, layer the seared beef cheeks.
Pour the wine into the saucepan where the meat was cooked and raise the heat to high, scraping off any browned pieces from the bottom.
In the slow cooker, pour in the wine. Combine the thyme, bay leaves, beef broth, salt, and pepper in a large mixing bowl. Cook for 6 hours on high or 8 hours on low, covered.
Remove the bay leaves from the dish. Take the beef cheeks out of the pan and put them aside. Using an immersion blender, mix the gravy. Pour the gravy into a saucepan and cook for 10 minutes on medium-high, or until it reaches the required consistency.
To reheat the beef cheeks, add them to the gravy. Serve.
Before cooking the meat, let it to come to room temperature.
Slow Cooker Beef Cheeks Recipe is a recipe that has been passed down through generations of family members. The slow cooker beef cheeks are cooked in beer, which gives the meat a unique flavor. Reference: slow cooker beef cheeks in beer.
Frequently Asked Questions
Are beef cheeks tender?
Yes, beef cheeks are tender.
Is beef cheek healthy?
Why is my beef chewy in slow cooker?
The beef is not cooked enough. You can check the temperature of your slow cooker by inserting a thermometer into the pot before you put in the meat, and then checking it again after about 4 hours.
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