Braised Beef Cheeks

Directions

1Set slow cooker on sear mode.

2Dust steak lightly with seasoned flour.

3Heat oil in slow cooker and brown cheeks on all sides.

4Remove and set aside on a plate.

5Add butter to slow cooker and mix with the pan juices.

6Add onions, carrots, celery, thyme and garlic and cook until onions are transparent.

7Add red wine let it cook off for about 30 seconds.

8Stir in extra flour and cook for 2 minutes.

9Gradually add stock, stir until sauce boils and thickens a little.

10Add Vegemite, tomato paste and Worcestershire sauce and stir to combine.

11Put cheeks back into slow cooker and coat with the sauce.

12Wrap the lid in a tea towel or slow cooker lid cover.

13Cook on LOW for 4hrs or until cheeks are tender and just about to pull apart.

14Remove cheeks to a plate.

15Taste the sauce add salt & pepper if needed.

16Mix 2 tbsp cornflour with a little water to make a runny paste.

17Stir through the sauce, add the cheeks back to the sauce and let it cook for another 30 minutes.

Notes

1Serve with mash potatoes and crusty bread to mop up any leftover sauce on your plate.

2Browning the meat will add more flavour to the dish.

3Any left over sauce can be used as a gravy.

4Freeze in portion sizes and when you need it heat it up and use with any beef cut.

5I used the sunbeam secretchef slow cooker.