Slow Cooker Beef Cheeks

Craving a dish that whispers of comfort and indulgence? Look no further than our Slow Cooker Beef Cheeks. Slowly braised in a fragrant bath of red wine and vegetables, they achieve a remarkable tenderness and a depth of flavour that will captivate your senses. The creamy richness of cheesy polenta provides the perfect counterpoint to this deeply satisfying, melt-in-your-mouth delight.

Image from Pinterest

18 Ingredients

8 (2kg total) beef cheeks

2 tbsp extra virgin olive oil

2 large brown onions, thinly sliced

3 garlic cloves, crushed

2 medium carrots, peeled, cut into 2cm slices

2 celery sticks, chopped into 2cm pieces

1 parsnip, peeled, cut into 2cm slices

2 tbsp tomato paste

1 cup red wine

2 cups beef stock

2 tbsp Worcestershire sauce

2 fresh thyme sprigs

1 fresh or dried bay leaf

Sea salt and black pepper

2 tbsp cornflour

2 tbsp cold water

Cheesy polenta, to serve (see tip)

Fresh parsley leaves, to garnish

Method

Step 01

Pat dry the beef with paper towel. This helps it brown. Season generously all over.

Step 02

Heat a large, heavy frying pan over medium-high heat. When the pan is hot, add 1 tablespoon of oil and half of the beef. Sear each side for 3 to 4 minutes until browned and caramelised, then move it to a Slow Cooker. Repeat the process with the rest of the beef.

Step 03

Pour the rest of the oil into the pan, then add the onion, garlic, carrot, celery, and parsnip. Sauté for 5 minutes or until they are softened and fragrant. Stir in the tomato paste and continue cooking, stirring occasionally, for another 2 minutes.

Step 04

Add the wine into the pan to deglaze it, scraping the bottom to release any stuck cooking bits. Let it simmer for a few minutes to reduce slightly, then pour the mixture into the slow cooker. Add the stock, Worcestershire sauce, thyme, and bay leaf to the slow cooker. Stir everything together, then season.

Step 05

Cover and cook on low for 8 hours or until the beef is fork tender and the meat pulls apart easily.

Step 06

Remove beef from the slow cooker and set aside, covering to keep warm. Remove and discard thyme stalks and the bay leaf.

Step 07

Mix the cornflour and cold water in a small bowl until you have a smooth paste, then pour it into the slow cooker. Set the cooker to high with the lid removed and let the mixture boil for 10 minutes or until the liquid reduces by one-third.

Step 08

Place the beef on a layer of cheesy polenta, add a generous spoonful of sauce on top, and finish with a sprinkle of parsley.

Photo from Pinterest

Recipe tip

Elevate your Slow Cooker Beef Cheeks with this effortless Cheesy Polenta. In just 20 minutes, you can have a smooth and flavourful base ready to soak up all those delicious braising juices. Simply bring milk and water to a boil, whisk in instant polenta and sea salt, and then enrich with grated Parmesan and diced butter. It's the perfect quick and satisfying side. (Psst… our beef cheeks are even more flavourful the next day after a gentle reheat!)

We recommend pairing this dish with -

SALOMON ESTATE DARK PEARL CABERNET

Intense ruby red, a purple sheen, an ochre hued rim. Delicate ethereal nuances, tobacco, some eucalyptus, dark cassis fruit, hints of nougat and bergamot. Juicy, elegant and balanced, fine blackberry nuances, well-integrated tannins, silky and persistent, already accessible, finely spiced with ageing potential.

ALBION ROCCA ROSSO di ROCCA

It’s super-bright, perfumed and crackling with energy, with a swish of blood orange in front of blue fruits, steely minerality and savoury spices. Succulent and structured, it’s an approachable and harmonious Nebbiolo with fresh acidity, powdery tannins and impressive fruit concentration.