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Slow-cooked Beef Cheeks

March 7, 2013

Yes – you read it right! I’ve been trying out the less popular cuts of a cow! The butcher was slightly confused as to why I was asking for these when, as an apprentice, they had to give them away! However, having lived in foreign places for quite a while now and having ordered meals from menus and then gone home and looked up in the dictionary what I had just eaten, I decided to try to cook it for myself.

Pig or cow, pork or beef cheeks, both work well and surprisingly, unlike a bourgignon, you keep the cheeks whole and they are delicious! My whole family has tried them and were very pleasantly surprised! So, for a bit of warmth and a huge hug on chilly wet days, not to mention the delicious aromas your home will be filled with, try these out!

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Ingredients for 2 people:

  • 2 beef cheeks, all fat and skin removed
  • 2 tbsp seasoned flour
  • 1 onion, roughly chopped
  • 2 carrots, chopped into large chunks
  • 1 tin chopped tomatoes
  • 3 tbsp tomatoe puree
  • 2 garlic cloves, crushed
  • 1 inch root ginger, finely grated
  • 1 pinch chilli seeds
  • 1 tbsp sugar
  • 500ml beef stock

Heat the oven to 150C/Gas mark 2 – 3

Place the carrots and onions in the bottom of a large casserole dish.

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Place the flour in a bowl and dip the cheeks into it to lightly coat them. Place on top of the carrots and onions.

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Pour the tinned tomatoes over the cheeks.

Measure the stock in a jug and add the tomato puree, garlic, ginger, chilli and sugar to it. Stir well and pour over the cheeks.

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Season well with salt and pepper. Cover with the lid or foil and place in the oven.

After 2 hours, turn the cheeks over and replace the lid. continue cooking for another 2 hours until the cheeks are very soft and a spoon slices through them easily.

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Serve with rice, baked or mashed potatoes, lots of green veggies and a good glass of red wine!

This recipe can be done in a slow cooker too.

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