Slow Cooker Beef Cheeks With Gremolata
April 15, 2019
This is rich in flavour and the meat is so tender.
- Prep: 30 mins
- Cook: 8 hrs 45 mins
8 hrs 45 mins
9 hrs 15 mins
- Yields: 4 servings
1Place flour in a large snap lock bag add good pinch of salt & pepper give it a good toss. Add the cheeks. Seal shake to coat. Shake off excess flour before removing from bag.
2Pre-heat slow cooker on sear mode.
3Add oil then Cook cheeks until browned on both sides. Transfer to a plate.
4Add onion, celery, carrot & garlic to slow cooker cook for 4 minutes or until onion is soft.
5Add wine bring to the boil, boil until it reduces a little.
6Add stock, tin tomatoes, tomato paste, bay leaf & thyme, stir to combine then add beef cheeks.
7Put lid on & cook on LOW for 5-6 hours or HIGH 3-4 hours or until cheeks are tender.
8Remove bay leaf & thyme stalks & carefully remove cheeks to a plate.
9Thicken the sauce with 2 tbsp corn flour mixed with some water.
10Season with salt & pepper if needed.
12Gremolata... Put the parsley, lemon rind & garlic in a bowl. Stir to combine.
13Serve the beef cheeks on a bed of mash potatoes & with gremolata on top.
14If your slow cooker doesn’t have sear mode just use a frypan to brown the cheeks & cook the vegetables then add to slow cooker
15Any left over sauce can be blitzed and put in the freezer in portion sizes. You can use it on steak with roast beef. Just defrost and bring to the boil.
16If you don’t like red wine leave it out and use extra 1/2 cup beef stock.
Submitted by Ange Marie
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