Slow Cooked Beef Cheeks
August 2, 2018
Winter is almost done, thank goodness! I dislike the cold and the bleak, grey skies. The thing I do love about winter is the slow cooked richly flavoured meals. The simple set-and-forget cooking style that is slow cooking leads to outcomes that are always worth the wait. Add beef cheeks to your Winter menu before your cooking style and ingredients change with the new season. Serve with your favourite baked vegetables and some millet or a similar grain to soak up the tasty juices. I use millet as it is gluten free and gentle on my digestive system. It is suitable for a SIBO diet.
Warm, richly flavoured ox cheeks make the perfect warming meal after sports activities and a long day. Suited to a SIBO diet, gluten free.
Heat the oven to 120 degrees celcius (fan forced)
Heat a dish on the stove top over low heat. Use a dish that has a lid and can be transferred from stove top to the oven
Add the oil and all ingredients to the dish, except the wine, beef cheeks and water.
When fragrant add the red wine and increase the heat to medium
Add the beef cheeks and cook each side for a few minutes to seal
Add the water and cover the dish with the lid
Remove the dish from the stove top and place into the pre heated oven to cook for 5 hours
After 5 and ½ hours remove from the oven and return to the stove top
Remove the lid and simmer over high heat until the liquid reduces by about a third.
To Serve: Add Winter vegetables, fresh herbs and local fetta or goats cheese.
Are you looking forward to Spring?
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