Photo: Lily Banse

Braised Beef cheeks Recipe

Name: Braised Beef cheeks Recipe
Yield: about 5 serves
Ingredients: Speaking of the braised beef cheeks throw this lot into a slow cooker and get ready for one of the best meals you can make and it only takes like 6 hrs!!! (possibly 24 really); 2-3kg trimmed beef cheeks; 2 tablespoons coco powder; 3 pints of Indian pale ale (beer) probably make that 6 of the little creatures and whack 3 in the fridge to consume when cooking; 1 litre beef stock (home made or say continental is fine); 2 carrots peeled and fine diced; 2 large celery sticks fine diced; 2 brown onions fine diced; 1 head garlic peeled only; Toss all this in the slow cooker and ensure the beef cheeks are covered with liquid, if they are not then put more beer in until they are. Turn the slow cooker onto LOW mix it up a little whack the lid on and walk away, have a little creatures Indian Pale Ale watch the Rugby Union or some sport lite; I would usually allow these to cool to room temp and then place covered in the fridge over night and the result is a firm jelly set with the beef in it and the fat will have come to the top and you can remove and toss out. Seeing that you didn't eat these last night I imagine that the other Indian P; Now remove the cheeks from the jelly and place on a plate wrap with cling film and place back in the fridge. Pop the Jelly into a saucepan and add a bottle of Cab Sav ensure its a quality wine like any of the Redbank ones (I like them) and reduce skimming the whole time to remove the rubbish. Once t; If using the beef now (open and decant a bottle of good red possibly a 1999 Sallys Paddock) then return to the straining phase and strain the liquid into a clean pot add the cheeks and simmer for about 15 minutes to heat the cheeks (at this time mash your spuds) add a little brown sugar to sweeten t; I know it takes a long time to make it but really it cooks all day Sat you get a good BBQ Sat night as a reason to drink the Little creatures Indian Pale Ale, the come Sunday you finish it off and there you have a great Sunday lunch boozy and fun with great food and your fav Red what more is there a

14 ingredients about 5 serves openrecipes

Now this dish takes a while to cook so i have set it out over 2 days but as stated you are able to do it n about 6-8 from start to dine, I have added some extra...

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Estimated Nutrition (whole recipe, rough)

747

Calories

43g

Protein

25g

Fat

78g

Carbs

Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 11 portions →

Ingredient	Portion assumed	kcal
Beef	100g cooked	250
Potato	1 medium (173g) baked	161
Cheese	1 oz (28g) cheddar	113
Sugar	1 tbsp (12.5g) granulated	49
Onion	1 medium (110g)	44
Beer	1/4 cup (60ml) for cooking	43
Asparagus	6 spears (90g)	27
Carrot	1 medium (61g)	25
Wine	2 tbsp cooking wine (30ml)	25
Celery	1 stalk (40g)	6
Garlic	1 clove (3g)	4
Liquor	not in our table	0
Sauce	not in our table	0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

Speaking of the braised beef cheeks throw this lot into a slow cooker and get ready for one of the best meals you can make and it only takes like 6 hrs!!! (possibly 24 really)
2-3kg trimmed beef cheeks
2 tablespoons coco powder
3 pints of Indian pale ale (beer) probably make that 6 of the little creatures and whack 3 in the fridge to consume when cooking
1 litre beef stock (home made or say continental is fine)
2 carrots peeled and fine diced
2 large celery sticks fine diced
2 brown onions fine diced
1 head garlic peeled only
Toss all this in the slow cooker and ensure the beef cheeks are covered with liquid, if they are not then put more beer in until they are. Turn the slow cooker onto LOW mix it up a little whack the lid on and walk away, have a little creatures Indian Pale Ale watch the Rugby Union or some sport lite
I would usually allow these to cool to room temp and then place covered in the fridge over night and the result is a firm jelly set with the beef in it and the fat will have come to the top and you can remove and toss out. Seeing that you didn't eat these last night I imagine that the other Indian P
Now remove the cheeks from the jelly and place on a plate wrap with cling film and place back in the fridge. Pop the Jelly into a saucepan and add a bottle of Cab Sav ensure its a quality wine like any of the Redbank ones (I like them) and reduce skimming the whole time to remove the rubbish. Once t
If using the beef now (open and decant a bottle of good red possibly a 1999 Sallys Paddock) then return to the straining phase and strain the liquid into a clean pot add the cheeks and simmer for about 15 minutes to heat the cheeks (at this time mash your spuds) add a little brown sugar to sweeten t
I know it takes a long time to make it but really it cooks all day Sat you get a good BBQ Sat night as a reason to drink the Little creatures Indian Pale Ale, the come Sunday you finish it off and there you have a great Sunday lunch boozy and fun with great food and your fav Red what more is there a

Directions

Step-by-step directions aren't available for this recipe in our database. View the full recipe at the original source →

By chow · Recipe sourced from openrecipes

Braised Beef cheeks Recipe

Estimated Nutrition (whole recipe, rough)

Ingredients

Directions

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