A Perfect Pantry
Beef Cheeks with Braised Vegetables
- PREP TIME
20 min - COOK TIME
6 hrs - READY TIME
6hrs, 20 min - SERVINGS
4
INGREDIENTS
- 2 tbsp olive oil
- 40g butter
- 2 cloves garlic, thinly sliced
- 1 brown onion, diced
- 1 tbsp plain flour
- 4 (800g) beef cheeks
- 12 brussel sprouts
- 2 parsnips, cut into batons
- ½ cup dry white wine
- 1 tbsp worstershire sauce
- 750ml beef stock
DIRECTIONS
- Place the removable slow cooking bowl onto the stove top and heat over a medium heat. Add the oil and butter and sauté the garlic and onion until golden brown.
- Add the beef cheeks one at a time and cook for 4 minutes on each side. Dust with flour and place all remaining ingredients into the removable slow cooking bowl and stir to combine.(For slow cookers without a sauté function or stovetop safe slow cooking bowl option, use a frypan, and then add to the slow cooker bowl).
- Place onto the ‘HIGH’ setting and allow to cook for 6 hours, stirring every few hours.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
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