Photo: Lily Banse
Slow cooked beef cheek
20 ingredients
Serves 4
openrecipes
The beef is so tender you can cut it with a spoon! Serve with potato fondant and Roasted beetroot.
Estimated Nutrition (whole recipe, rough)
721
Calories
32g
Protein
41g
Fat
52g
Carbs
Counts 11 of 12 ingredients — the other 1 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 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Beetroot | 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
- 2 beef cheeks (these may need to be ordered in advance from your butcher!)
- 400ml Red wine (Pinot Noir works best)
- 3 garlic cloves, crushed
- 3 sprigs of thyme
- 2 tbsp olive oil
- 1 large onion
- 2 tbsp Balsamic Vinegar
- 1 pint of beef stock (made from a stock cube)
- 2 bay leaves
- For the roast beetroot:
- 6 medium beetroot, cleaned
- 4 garlic cloves
- 3 sprigs of Thyme
- 4 tbsp olive oil
- For the potato fondant:
- 150g Butter
- 6-10 large white potatoes
- 75ml vegetable stock
- 1 garlic clove, crushed
- 3 sprigs of Thyme
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes