Slow Cooker Beef Cheeks
Theseslow cooker beef cheeks in red wine with button mushrooms and shallots turn a budget meal into something special.
Equipment
- 3.5 litre /5.3 pint capacity slow cooker
- Chopping board
- Sharp knife
- large skillet or frying pan
- kitchen string
Ingredients
- 1 kg beef cheeks
- 6 shallots
- 200 g mushrooms button
- 200 ml beef stock
- 2 tablespoon Worcester Sauce
- ½ teaspoon salt
- ¼ teaspoon pepper
- 100 ml red wine
- 2 cloves garlic
- 1 tablespoon oil
- 1 tablespoon butter
- 2 sprigs thyme
- 2 bay leaves
Instructions
- Set the slow cooker to high to preheat.
- Peel the garlic and shallots. Cut the garlic into slices and quarter the shallots lengthways.
- Tie the thyme sprigs together with a piece of string.
- Pat the meat dry with kitchen paper and season with the salt and pepper.
- Put the oil in a frying pan over a medium to high heat. Sear the meat on all sides for about a minute each side.
- Set the meat aside and add the butter over a medium heat. Add the shallots and mushrooms to the pan. Cook for 2 minutes, the add the garlic for 1 minute.
- Put the vegetables in the bottom of the slow cooker and put the meat on top. Tuck the bay leaves and thyme around the meat.
- Add the red wine to the pan and scrape up any bits on the bottom, then add the stock and Worcester sauce. Bring to a boil and pour over the meat.
- Cook on high for 8 hours until tender.
- If you prefer a thicker sauce combine 2 tablespoons of cornflour, (cornstarch), with 2 tablespoons of water and stir into the gravy.
- Leave for 30 minutes
Nutrition
Calories: 459kcalCarbohydrates: 12gProtein: 59gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 155mgSodium: 654mgPotassium: 1347mgFiber: 2gSugar: 5gVitamin A: 43IUVitamin C: 6mgCalcium: 88mgIron: 7mg
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