We love this dish, you could substitute the cheeks for either chuck steak making a casserole or oxtail for osso bucco.
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INGREDIENTS
- 4 Beef Cheeks (Note: In Australia Woolies sell them – can do 6 with similar recipe)
- 250 mls red wine (500mls if doing 6 cheeks)
- 500 mls beef stock
- 100mls port
- 1 large or two small onion – finely diced
- 1 carrot – finely diced
- 1 stick celery – finely diced
- 8 cloves garlic – peeled and crushed
- 2 tbsp tomato paste
- 1 tbsp white sugar (2tbsp if doing 6 cheeks / 500mls red wine)
- 1 tbsp of fresh thyme (or 1/2 tbsp dried thyme)
- 2 – 3 bay leaves
- lots of pepper and salt to taste
- oil for browning
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DIRECTIONS
- Brown cheeks in fry pan, remove and put into slow cooker
- Brown of onions, carrots and celery in the pan, add garlic and fry for a few minutes.
- Add tomato paste and cook out for a minute or so.
- Deglaze the pan with the red wine
- Add everything into the slow cooker and cook for around 8 hours on low. Can also be done in the pressure cooker for 60 mins.
- Remove the cheeks from the slow cooker, leaving the sauce.
- Remove the bay leaves and discard
- Add the sauce to a pan and reduce (can thicken with corn flour if required), blend until smooth if you wish.