How to cook Beef Cheeks
SLOW COOKER DIRECTIONS
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Pour the onion mixture into the slow cooker and place the beef cheeks on top.
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Pour the wine into the pot and return to heat. Turn the heat up to high, bring to simmer and let it simmer for 1 minute (to cook out the wine a bit). Scrape the brown bits off the bottom of the pan so it mixes in with the wine.
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Pour the wine into the slow cooker, then all the remaining ingredients, starting with a pinch of salt and pepper (add more to taste later).
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Cook in the slow cooker on Low for 8 hours or High for 6 hours for 250g/8oz size beef cheeks or Low for 10 – 12 hours or High for 8 hours for 350g/12oz beef cheeks.
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Open the slow cooker and remove the beef cheeks. Discard the thyme stems and bay leaves.
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Use a handheld stick blender to puree the braising liquid into a smooth Sauce – it will change from a dark brown to a lighter brown colour.
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Transfer liquid into saucepan, simmer on stove on medium high until the Sauce turns a darker brown colour and reduces by about 1/4 to 1/3, to a gravy consistency – about 10 minutes.
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Do a taste test and adjust the seasoning (salt and pepper) to your taste.
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Remove from heat, return beef cheeks to the Sauce, cover and keep warm until ready to serve.
PRESSURE COOKER DIRECTIONS
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Follow the Slow Cooker directions but cook on high in your pressure cooker for 1 hour on high for small cheeks (around 250g/8oz each).
STOVETOP AND OVEN DIRECTIONS
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Pour the wine into the pot / casserole dish (with the onion mixture) and stir to scrape the brown bits off the bottom of the pot. Bring wine to simmer for 1 minute.
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Add remaining ingredients, starting with a pinch of salt and pepper (add more to taste later), the place lid on.
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Stove: Simmer on medium low for 2 to 2 1/2 hours until the cheeks are very tender, turn at least once during cooking.
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Oven: 160C/320F for 3 to 3 1/2 hours .
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Remove the beef cheeks from sauce. Discard the thyme stems and bay leaves.
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Use a handheld stick blender to puree the braising liquid into a smooth Sauce – it will change from a dark brown to a lighter brown colour.
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Bring the Sauce to simmer over medium heat and simmer until it turns a darker brown colour and reduces by about 1/4 to 1/3, to a gravy consistency – about 3 to 5 minutes.
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Do a taste test and adjust the seasoning (salt and pepper) to your taste.
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Remove from heat, return beef cheeks to the Sauce, cover and keep warm until ready to serve.