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A Perfect Pantry

Beef Cheeks with Braised Vegetables

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    • images/stories/recipes/Beef Cheek.jpg
    • images/stories/recipes/Beef Cheek 1.jpg
    • images/stories/recipes/Beef Cheek 2.jpg
      20 min
      6 hrs
      6hrs, 20 min


    • 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


    1. 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. 
    2. 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).
    3. Place onto the ‘HIGH’ setting and allow to cook for 6 hours, stirring every few hours.

    This recipe was developed using a Kambrook Appliance.


    • Stainless 6L Slow CookerStainless 6L Slow Cooker
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