Slow Cooked Beef Cheeks With Spring Vegetables And Rosemary Food

SLOW COOKER BEEF AND VEGGIES

Steps:

• Place chuck roast in a slow cooker. Add potatoes, carrots, and onion. Top with onion soup mix, cooking sherry, Worcestershire sauce, Italian seasoning, beef bouillon, garlic powder, black pepper, salt, and rosemary. Add enough water to cover meat and vegetables.
• Cook on Low until meat and vegetables are cooked through and tender, about 8 hours.
• Heat a small saucepan over medium-high heat and melt butter. Whisk in flour until a paste forms. Add 1 cup of liquid from the slow cooker and whisk until well combined. Whisk flour mixture into the liquid in the slow cooker until thoroughly combined and liquid has thickened, about 20 minutes more.

SLOW COOKER BEEF CHEEKS RECIPE

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.

SLOW-COOKED BEEF CHEEKS WITH SPRING VEGETABLES AND ROSEMARY

Steps:

• Season the beef cheeks with salt and pepper. In a braising pan just wide enough to contain them, brown the meat in the olive oil over medium-high heat. Transfer to a plate. Reduce the heat under the pan to low and add the onion, garlic and carrots to the pan with a pinch of salt. Cover and cook, stirring occasionally until the onion is tender. Remove from heat and add the rosemary and return the meat to the pan, along with its juices. Let stand 15 minutes, until cooled.
• Add the stocks and a large pinch of salt. Cover the pan and put in a cold oven. Turn the oven to 180 degrees and cook for 8 to 10 hours, until the meat is very tender but not quite falling apart. If necessary, you may cook the beef cheeks partly, then cool, refrigerate and finish them later on. (Once cooked, they can be refrigerated for up to 5 days, then reheated on the stove before serving.)
• Bring a pot of salted water to a simmer and add the asparagus. After 2 minutes, add the peas and cook until just tender, another minute or two. Drain well and divide the vegetables among four bowls. Adjust the beef and broth for seasoning; break the meat into pieces. Spoon some meat into each bowl and ladle some broth, onions and carrots over the top. Sprinkle with chives and serve immediately.