Recipe video above. These slow cooked beef cheeks are so meltingly tender that you can eat them with a spoon. And the sauce is so flavourful you'll want to drink it out of a cup! This recipe makes enough to serve 6 people, made with 6 small beef cheeks (or share 4 large ones). Leftovers are brilliant to freeze, or turn into a quick Ragu to toss through pasta or making a Pie!
Ingredients
∙ Serves 6
Meat
1 1/2 kg Beef cheeks
Produce
4 Bay leaves, dried
1 Carrot (, roughly diced (about 3/4 cup))
1 Celery stalk (, roughly diced (about 1 cup))
4 Garlic cloves
1 Onion ((white, brown or yellow), roughly diced (about 1 cup))
800 g Potatoes, starchy
Canned goods
1 cup Beef stock
Baking & spices
1 Black pepper
2 tsp Salt
1 Salt and pepper
Oils & vinegars
3 tbsp Olive oil
Dairy
2 tbsp Butter
1 cup Milk
Beer, wine & spirits
2 cups Red wine
Other
6 Stems of fresh thyme or 1 1/2 tsp dried thyme leaves
