Rich, tender and luscious! The ultimate comfort meal on a cold winter night!
I was first introduced to beef cheeks by my gorgeous neighbours. They are the most wonderful and amazing people. They are now retirees and they have led the most inspiring life (and still do). They have owned butcher shops locally (amongst a hundred other amazing business ventures!) and they KNOW their meat! They have become surrogate parents to us and stand-in grandparents to our children. They will remain an integral part of our lives always.
Marlene first introduced me to beef cheeks some time ago when she asked us over for dinner. Now, I am pretty brave when it comes to food and I will have a go at pretty much anything. So imagine my excitement when she announced this little beauty was on the menu!
This is a variation of Marlene’s recipe. She throws hers into the oven in an earthen or cast iron pot – with onions garlic and tomato. That’s it! Even though my version has a few more ingredients, both dishes are succulent and absolutely satisfying and rich.
I hope you enjoy as much as we do!
- 1 kg beef cheeks (organic if you can get them)
- 1 large onion
- 3 organic garlic cloves
- 1 tbspn apple cider vinegar
- 3/4 cup tomato passata
- 3 tbspn red wine
- 1/4 cup rapadura
- 1/4 cup organic tomato paste
- 3 large, ripe tomatoes
- 1 1/2 tbspn coconut aminos (or soy / tamari sauce)
- 2 tbspn vege stock paste (recipe from Thermomix EDC)
Ready to cook!!
- Slice beef cheeks with a very sharp knife. The meat is incredibly tough when raw, but it softens to a meltingly tender texture after the long, slow cooking process. Add to slow cooker.
- Chop onion and garlic and throw on top of the meat.
- Add all remaining ingredients and stir until combined.
- Cook on low heat for up to 10 hours. (The longer the better!)
- Serve with desired accompaniments – eg sweet potato fries cooked in coconut oil and blanched snow peas / whipped potato mash / sweet potato mash / polenta.