Recipes.

Slow-Cooked Beef Cheeks with Cauliflower Cream


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Ingredients

  • 800 g beef cheeks.
  • 1 tablespoon olive oil.
  • 200 g portobello mushrooms.
  • 1 carrot.
  • 2 celery stalks.
  • 1 brown onion.
  • 2 cloves garlic.
  • 3 bay leaves.
  • 1 teaspoon each of fresh thyme leaves and rosemary leaves.
  • 2 teaspoons ground cinnamon.
  • 1 teaspoon vanilla powder.
  • 1 tablespoon tomato paste.
  • 1 cup beef stock.
  • 1 cup dry sherry - such as Pedro Ximenez.
  • 1 tablespoon arrowroot or corn starch.

Cauliflower Cream

  • 1/2 head cauliflower.
  • 1/2 cup cream.
  • 2 tablespoons butter.

Directions

Turn on your slow cooker. Heat the oil in a pan over medium-high heat and brown the meat for 2 minutes each side. Remove from pan and place into slow cooker. Place the rest of the ingredients (except the arrowroot/corn starch) on top in the order listed, stir the vegetables lightly and cook on high for 4-6 hours or low 8 hours. If you like a thicker sauce, add the arrowroot/cornstarch in the final 20 minutes.

About half an hour before serving, put the cauliflower, cream and butter in a saucepan, season to taste with salt, then cover and cook over low heat for 35 minutes. Blend with a stab mixer (or use a potato masher) until smooth. Serve beef and cream with steamed beans or zucchini.


Perfect for a cool winters day, these slow cooked beef cheeks are melt-in-your-mouth delicious.

Ingredients

  • 800 g beef cheeks.
  • 1 tablespoon olive oil.
  • 200 g portobello mushrooms.
  • 1 carrot.
  • 2 celery stalks.
  • 1 brown onion.
  • 2 cloves garlic.
  • 3 bay leaves.
  • 1 teaspoon each of fresh thyme leaves and rosemary leaves.
  • 2 teaspoons ground cinnamon.
  • 1 teaspoon vanilla powder.
  • 1 tablespoon tomato paste.
  • 1 cup beef stock.
  • 1 cup dry sherry - such as Pedro Ximenez.
  • 1 tablespoon arrowroot or corn starch.

Cauliflower Cream

  • 1/2 head cauliflower.
  • 1/2 cup cream.
  • 2 tablespoons butter.
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Directions

Turn on your slow cooker. Heat the oil in a pan over medium-high heat and brown the meat for 2 minutes each side. Remove from pan and place into slow cooker. Place the rest of the ingredients (except the arrowroot/corn starch) on top in the order listed, stir the vegetables lightly and cook on high for 4-6 hours or low 8 hours. If you like a thicker sauce, add the arrowroot/cornstarch in the final 20 minutes.

About half an hour before serving, put the cauliflower, cream and butter in a saucepan, season to taste with salt, then cover and cook over low heat for 35 minutes. Blend with a stab mixer (or use a potato masher) until smooth. Serve beef and cream with steamed beans or zucchini.

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