Slow Cooked Red Wine Beef Cheeks

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Slow Cooked Red Wine Beef Cheeks

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Ingredients

Slow Cooked Red Wine Beef Cheeks

60 g olive oil
6 portions Beef Cheeks, approx 1.5kg
1 onion, Quartered
1 celery stalk
1 carrot
4 garlic clove
6 stalks fresh thyme
200 g liquid beef stock
500 g red wine
10 g salt
ground black pepper

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6

6h 20min

Preparation 20min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
9
1st main course

Recipe's preparation

Prepare the beef cheeks: cut off any large, fatty membrane. Pat dry then use 1 tsp of salt and black pepper to season the beef all over.

Heat 2 tbsp olive oil in a large heavy based pot over high heat. Sear half the beef cheeks on each side until nicely browned. Remove beef cheeks onto a plate, repeat with remaining cheeks.

Place Olive oil, Onion, Celery, Carrot and Garlic in thermomix bowl

Chop 6 seconds on Speed 8
Cook on High Temp for 5 Minutes
Tip out and clean bowl, add slow cooker

disc
Add onion mix and all other ingredients including beef cheeks.

for 6 hours.

Remove meat and Slow cooker disc,
Blend

Sauce and

Seve with Mashed Potato and fresh Thyme

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.