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Best Ever Beef Cheeks

recipe by Naomi Sherman
CATEGORY:

Nutrition Facts

DIETARY REQUIREMENTS: Gluten FreeDairy Free
CALORIES
364kcal
protein
26.5g
carbs
3.7g
fat
26g
serves
4serves

Introduction

With the weather turning colder here, slow cooked dishes are on high rotation.

I love the ease of the one-pot cooking and there is nothing as satisfying as taking a cheap cut of meat and turning it into a lush, tender, falling apart forkful of yummy.

You could use any cut of beef suitable for slow cooking in this dish, I just have a fondness for beef cheeks.

You can also use a slow cooker if you prefer.

You know what I want you to do.
Make it. Post it. Tag me.
Enjoy!

The recipe

Ingredients

500 grams beef cheeks
1 carrot
2 stalks of celery
1 onion
2 cloves of garlic
1 handful of fresh thyme sprigs
2 bay leaves
2 cups of beef stock
2 tablespoons of coconut aminos
1/4 cup Campfire BBQ Sauce
1 tablespoon olive oil
Salt and pepper

Directions

Step 1
Pre-heat your oven to 150° C
Step 2
Finely chop your vegetables and mince the garlic.
Step 3
Heat the oil in a heavy casserole.
Step 4
Brown the beef cheeks until a lovely crust is on the outside and then remove from pot as sit to one side.
Step 5
Add the celery, onion, carrot and garlic to the pot and saute until translucent, adding a touch more oil if required.
Step 6
Return the cheeks to the pot and tuck the herbs around them.
Step 7
Whisk the Campfire BBQ Sauce and coconut aminos into 1 cup of beef stock and pour over the cheeks.
Step 8
Reserve the remaining stock for later.
Step 9
Cover and cook in the oven for 4 hours.
Step 10
(can also be cooked on low in a slow cooker for 8 hours)
Step 11
Use the reserved stock to adjust the thickness of the resulting gravy to suit your preference.
Step 12
Perfect served on a bed of Creamy Cauliflower Mash.
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Recipe creator

about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

Get to know Naomi.
about naomi
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