| Cuisine: American | Type: Main Course | Serves: 6 |
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Source:
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https://www.recipetineats.com/slow-cooker-red-wine-beef-cheeks/ |
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Attributes:
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Book, InstantPot |
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Comments:
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This year we experimented with some new ingredients such as the pork belly, quail, and beef cheeks. These can be cooked in the slow cooker or pressure cooker. We use the Instant Pot (as a pressure cooker) and do all the cooking in it. In the source link, there are two good ways to use leftovers: a meat pie and a pasta dish. We have also used Tom Colicchio's recipe from "Think Like a Chef", which may be slightly superior, but requires more preparation. |
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Serving Suggestions:
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Serve over mashed potatoes or parsnip puree with a vegetable side. Sprinkle a little chopped parsley on top for color. |
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Ingredients:
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3 tbs. olive oil separated 1.5 kg/3lb beef cheeks , (4 large or 6 small beef cheeks) 1 onion (white or yellow), roughly diced (about 1 cup) 1 celery stalk roughly diced (about 1 cup) 1 carrot, roughly diced (about 3/4 cup) 4 garlic cloves, minced 6 stems of fresh thyme or 1-1/2 tsp. dried thyme leaves 4 dried bay leaves (or 3 fresh bay leaves) 1 cup (250 ml) beef stock (broth) 2 cups (500 ml) red wine (full bodied eg. cabernet sauvignon or merlot) 2 – 3 tsp. salt, separated Black pepper |
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Instructions:
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1. Prepare the beef cheeks: cut off any large, fatty membrane. Pat dry then use 1 teaspoon of salt and black pepper to season the beef all over. 2. Heat 2 tablespoons olive oil in a large heavy based pot over high heat. (We use the Instant Pot sear setting.) 3. Sear half the beef cheeks on each side until nicely browned. 4. Remove beef cheeks onto a plate, repeat with remaining cheeks. 5. Turn down the heat to medium high and heat the remaining 1 tablespoon of olive oil. Add garlic and onion. Sauté for 3 minutes until onion is becoming translucent. 6. Add the celery and carrot, sauté for a further 3 minutes. 7. Follow directions for your chosen cooking method below. SLOW COOKER DIRECTIONS 1. Pour the onion mixture into the slow cooker and place the beef cheeks on top. 2. Pour the wine into the pot and return to heat. Turn the heat up to high, bring to simmer and let it simmer for 1 minute (to cook out the wine a bit). Scrape the brown bits off the bottom of the pan so it mixes in with the wine. 3. Pour the wine into the slow cooker, then all the remaining ingredients, starting with a pinch of salt and pepper (add more to taste later). 4. Cook in the slow cooker on Low for 8 hours or High for 6 hours for 250g/8oz size beef cheeks or Low for 10 – 12 hours or High for 8 hours for 350g/12oz beef cheeks. 5. Open the slow cooker and remove the beef cheeks. Discard the thyme stems and bay leaves. 6. Use a handheld stick blender to puree the braising liquid into a smooth Sauce – it will change from a dark brown to a lighter brown colour. 7. Transfer liquid into saucepan, simmer on stove on medium high until the Sauce turns a darker brown colour and reduces by about 1/4 to 1/3, to a gravy consistency – about 10 minutes. 8. Do a taste test and adjust the seasoning (salt and pepper) to your taste. 9. Remove from heat, return beef cheeks to the Sauce, cover and keep warm until ready to serve. PRESSURE COOKER DIRECTIONS 1. Follow the Slow Cooker directions but cook in your pressure cooker for 1 hour on high for small cheeks (around 250g/8oz each), perhaps a bit longer for larger cheeks. Allow a natural release. 2. We don't move the sauce to a sauce pan, but just puree it in the Instant Pot. |
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Related recipes:
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None |
2025-09-10