SLOW COOKED BEEF CHEEKS
Recipe video above. These slow cooked beef cheeks are so meltingly tender that you can eat them with a spoon. And the sauce is so flavourful you'll want to drink it out of a cup! This recipe makes enough to serve 6 people, made with 6 small beef cheeks (or share 4 large ones). Leftovers are brilliant to freeze, or turn into a quick Ragu to toss through pasta or making a Pie!
Provided by Nagi | RecipeTin Eats
Categories Slow Cooker
Time 3h45m
Number Of Ingredients 12
Steps:
- Prepare the beef cheeks: cut off any large, fatty membrane. Pat dry then use 1 tsp of salt and black pepper to season the beef all over.
- Heat 2 tbsp olive oil in a large heavy based pot over high heat. Sear half the beef cheeks on each side until nicely browned. Remove beef cheeks onto a plate, repeat with remaining cheeks.
- Turn down the heat to medium high and heat the remaining 1 tbsp of olive oil. Add garlic and onion. Sauté for 3 minutes until onion is becoming translucent.
- Add the celery and carrot,s sauté for a further 3 minutes.
- Follow directions for your chosen cooking method below.
Nutrition Facts : ServingSize 389 g, Calories 586 kcal, Carbohydrate 6 g, Protein 49 g, Fat 33 g, SaturatedFat 12 g, Cholesterol 148 mg, Sodium 2195 mg, Fiber 1 g, Sugar 2 g
BEEF CHEEK RAGù
Beef cheeks, when cooked gently, are one of the most delicious parts of the whole animal. Inspired by Nonna Miriam and her obsession for slow-cooking and making tough, cheaper cuts of meat the hero, this is amazing served with mashed potato, crusty bread or oozy polenta, or even tossed with freshly cooked pasta.
Provided by Jamie Oliver
Categories Beef Recipes Jamie Cooks Italy Beef Italian Stew
Time 4h50m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 160ºC/325ºF/gas 3. Cover the porcini with boiling kettle water and leave to rehydrate. Season the beef cheeks with sea salt and black pepper, then brown them in a large casserole pan on a high heat with a splash of oil, turning until well coloured all over. Meanwhile, slice the pancetta into lardons. Peel the celery, onions and carrots, then chop into rough 1cm dice. In a pestle and mortar, crush the cloves with 1 teaspoon each of salt and pepper, then peel and pound in the fresh garlic.
- When brown, push the cheeks to one side of the pan and reduce to a medium heat. Add the pancetta and cinnamon, stirring until the pancetta is lightly golden. Drain the porcini, reserving the liquor, then roughly chop and add to the pan with the veg. Tie the herbs together, then stir in with the garlic mixture. Fry for 15 minutes, or until soft, stirring occasionally.
- Pour in the wine, let it reduce by half, then pour in the reserved porcini water (discarding just the last gritty bit) and the passata. Fill the passata bottle with water and pour into the pan. Cover with a scrunched-up sheet of wet greaseproof paper and a lid. Cook in the oven for 4 hours, or until the meat is outrageously tender and the sauce has thickened. Taste the sauce and season, if needed, then serve up however you wish.
Nutrition Facts : Calories 359 calories, Fat 12.6 g fat, SaturatedFat 4.8 g saturated fat, Protein 19.6 g protein, Carbohydrate 16.4 g carbohydrate, Sugar 11.6 g sugar, Sodium 2.2 g salt, Fiber 3 g fibre
SLOW COOKER BEEF CHEEKS RECIPE
If you have never had beef cheeks before, then this slow cooker beef cheeks recipe is the perfect one to start with.
Provided by Gus
Categories dinner
Time 8h20m
Number Of Ingredients 13
Steps:
- In a frypan over high heat, quickly brown the beef cheeks. Once brown, put to the side.
- Add the red wine into the same frypan and cook for 2 minutes, stirring continually.
- In a slow cooker, add the onions, garlic, carrots, brown sugar, tomato paste, bay leaves, thyme, and the mushrooms. Lastly, add the beef cheeks, wine, and beef stock.
- Cook on low for 8 hours or until the beef cheek is tender.
- Season with salt and pepper.
- Mix the cornstarch and water to form a paste. Slowly mix into the slow cooker. Allow to cook on high for a further 15 minutes or until thickened.
- Serve & Enjoy.
Nutrition Facts : ServingSize 429.0 g, Calories 307.0 kcal, Fat 10 g, SaturatedFat 2.8 g, TransFat 0.6 g, Cholesterol 123 mg, Sodium 327 mg, Carbohydrate 17 g, Fiber 2 g, Sugar 7 g, Protein 39 g
JAMIE OLIVER'S PAPPARDELLE WITH BEEF RAGU
This wonderful recipe from Jamie Oliver is hearty and uncomplicated with a surprising pop of flavor thanks to the addition of rosemary and orange zest. Mr. Oliver prepares his in a pressure cooker, but if you don't have one, it can be cooked in a covered Dutch oven on the stove over low heat, or in a 275 degree oven, for about 3 hours. Stir occasionally.
Provided by Amanda Hesser
Categories dinner, pastas, main course
Time 1h45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Season beef with salt and pepper to taste. Place an uncovered pressure cooker or oven-proof Dutch oven over medium-high heat, and add olive oil. When oil is hot, add beef. Stir until beef is well browned on all sides, about 5 minutes. Add rosemary and sage sprigs, onion, garlic, carrot and celery. Reduce heat to medium-low and sauté until vegetables are softened, about 5 minutes.
- Add Chianti and continue to simmer until liquid has reduced by half, about 15 minutes. Add tomatoes and their juices, and if using pressure cooker, 1/2 cup water. Secure lid and pressure gauge of pressure cooker, and follow manufacturer's instructions to bring contents of pot to a simmer. Reduce heat to low, and simmer for 45 minutes. If using Dutch oven, simmer, covered, in a 275-degree oven, or on the stove over low heat, for 3 to 3 1/2 hours.
- Place a large pot of lightly salted water over high heat to bring to a boil. Remove pressure cooker from heat, or Dutch oven from oven. After pressure has dropped in pressure cooker, follow manufacturer's instructions to remove lid. Using two forks, finely shred meat and vegetables. Discard herb stems. Loosely cover pan and return it to low heat to keep warm.
- Add pappardelle to boiling water. As it cooks, scoop out 1/2 cup water and reserve. Cook pasta to taste, then drain well. Return pasta to pot, and add butter and 1/4 cup Parmigiano-Reggiano; mix gently until butter has melted. Add a little reserved cooking water to loosen.
- To serve, lift pasta into each of six shallow bowls. Spoon beef ragù over top. Sprinkle each bowl with a pinch of orange zest and rosemary, and a spoonful of cheese.
Nutrition Facts : @context http, Calories 738, UnsaturatedFat 17 grams, Carbohydrate 67 grams, Fat 35 grams, Fiber 6 grams, Protein 40 grams, SaturatedFat 15 grams, Sodium 917 milligrams, Sugar 7 grams, TransFat 2 grams
More about "beef cheeks slow cooker recipes jamie oliver food"
SLOW COOKED BEEF CHEEKS - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
5/5 (335)Calories 465 per servingCategory Main Course
- Place the beef cheeks in your slow cooker. Mix the salt and spices in a small bowl and sprinkle the mixture all over the meat. There’s no need to add liquids. The meat will release liquids as it cooks.
- Cover and cook on low for 8 hours. When done, the meat will smell amazing and become very tender.
- When done, transfer the meat to a baking dish, cover it with foil, and place the pan in a warm (150 degrees F) oven. Strain the cooking liquids into a glass measuring cup. Use a spoon to skim off the fat layer that floats to the top.
BEEF CHEEKS IN RED WINE | JAMIE MAGAZINE RECIPES - JAMIE …
From jamieoliver.com
Servings 4Total Time 5 hrs 20 minsCategory Beef RecipesCalories 763 per serving
- Preheat the oven to 140ºC/275ºF/gas 1. Using a sharp knife, remove the sinew from the beef cheeks.
- Peel and halve the shallots and peel and finely slice the garlic.Place half the butter in a medium ovenproof casserole dish over a medium heat.
SLOW-COOKED BEEF CHEEKS | FOOD IN A MINUTE
From foodinaminute.co.nz
BEER BRAISED BEEF CHEEKS SLOW COOKER OR OVEN! - KRUMPLI
From krumpli.co.uk
BEEF RECIPES | JAMIE OLIVER
From jamieoliver.com
BEEF TAGINE | BEEF RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
3 IN 1: SLOW COOKED BEEF CHEEKS | RECIPETIN EATS
From recipetineats.com
MUSTARDY BEEF FROM JAMIE OLIVER - SLOW COOKER VERSION
From slowcookblog.com
26 BEEF SLOW COOKER RECIPES | AUSTRALIAN WOMEN'S WEEKLY FOOD
From womensweeklyfood.com.au
JAMIE OLIVER EASY BEEF BOURGUIGNON RECIPE - THE HAPPY FOODIE
From thehappyfoodie.co.uk
JAMIE OLIVER'S PAPPARDELLE & BEEF RAGU – LEITE'S CULINARIA
From leitesculinaria.com
SLOW COOKED NEW ZEALAND GRASS-FED BEEF CHEEKS RECIPE
From beefandlambnz.com
JAMIE OLIVER SLOW COOKED RAGU STRACOTTO RECIPE | JAMIE COOKS …
From thehappyfoodie.co.uk
BEEF CHEEKS IN RED WINE | BBC GOOD FOOD
From bbcgoodfood.com
BRAISED BEEF CHEEKS WITH BEER AND MASH RECIPE - BBC FOOD
From bbc.co.uk
SLOW-COOKER RECIPES | JAMIE OLIVER
From jamieoliver.com
SLOW COOKER BEEF CHEEKS - GREAT BRITISH RECIPES
From greatbritishrecipes.com
MY SUMPTIOUS BEEF BOURGUIGNON | JAMIE OLIVER RECIPES
From jamieoliver.com
THE BEST RECIPES FOR SLOW COOKING - JAMIE OLIVER
From jamieoliver.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love