Slow-Cooker Beef Cheeks in Red Wine | Recipe by North Epping Uppercuts Butchery
A hearty winter beef casserole dish the whole family will enjoy.
- 1/4 cup plain flour
- 1.2kg beef cheeks
- 2 tablespoons olive oil
- 2 medium brown onions, cut into wedges
- 6 cloves garlic, halved
- 2 medium carrots, coarsely chopped
- 1 cup (250ml) Shiraz wine
- 2 cups (500ml) Massel beef stock
- 2 tablespoons brown sugar
- 2 tablespoons tomato paste
- 2 bay leaves
- 3 sprigs fresh thyme
- 40g butter
- 6 Shiitake mushrooms, halved
- 6 medium Swiss brown mushrooms, halved
- 12 small button mushrooms
- Salt to season
- Season flour with salt and pepper. Place flour in a large snap-lock bag. Add half the beef. Seal. Shake to coat. Remove from bad, shaking off excess flour. Transfer to plate. Repeat with remaining beef.
- Heat oil in a large frying pan over medium-high heat. Cook beef in batches, for 3 minutes each side or until browned. Transfer to a plate.
- Add onion, garlic and carrots to pan. Cook, stirring, for 3 minutes or until golden. Place half the onion mixture in the bowl of a 5 litre slow-cooker. Top with beef and remaining onion mixture.
- Add wine, stock, sugar, paste and herbs to frying pan. Bring to boil then pour over beef in slow-cooker.
- Add butter to pan, then mushrooms. Cook, stirring, for 3 minutes or until browned. Add to beef.
- Cover with lid. Turn slow-cooker on low. Cook for 8 hours or until beef is tender. (Alternatively, turn slow-cooker on high and cook for 4 hours). Sprinkle with fresh thyme and serve with garlic mash, steamed asparagus and green beans.
As you might expect, beef cheeks are the facial cheek muscle of a cow. The cheek is working almost constantly through the animal’s life, chewing cud, so it’s tough, but all that connective tissue transforms into melting, meaty goodness when it’s braised or otherwise cooked low and slow. There’s a good chance you’ll need to order beef cheeks ahead from your butcher. – Gourmet Traveller
Shiraz creates wines with medium to full-bodied character and varying flavour profiles and structure depending on region, climate and techniques.
Shiraz was one of the original varieties brought into Australia and is firmly established as our iconic grape.
It is grown in all regions and these different terroirs in combination with creative winemaking results in a complex array of styles and qualities.
Shiitake mushrooms have been a popular food source in Asia. They’re the second most popular and the third most widely cultivated edible mushroom in the world.
Why are these small fungi so powerful? It’s because shiitake mushrooms have antiviral, antibacterial and antifungal properties. They also help to control blood sugar levels and reduce inflammation within the body. That’s right — all of these health benefits come from eating a mushroom.[Source: Dr Axe (Food is Medicine)]