The combination of beer, thyme and beef stock makes this beef cheeks recipe so incredibly flavourful and inviting. To make things even better, it even has plenty of vegetables for fibre.
- 16 baby onions (400 g)
- 3 stalks celery (450 g), trimmed, chopped coarsely
- 400 g baby carrots, trimmed
- 4 sprigs fresh thyme
- 1½ cup (375 ml) beer
- 1 cup (250 ml) beef stock
- ¼ cup (70 g) tomato paste
- 2 tbsps Worcestershire sauce
- 1 tbsp brown sugar
- 1 tbsp wholegrain mustard
- 2 kg trimmed beef cheeks
- 150 g green beans, trimmed
Peel onions, leaving root end intact. Combine onions with celery, carrots, thyme, beer, stock, paste, sauce, sugar and mustard in a 5-litre (20-cup) slow cooker. Add beef; turn to coat in mixture. Cook, covered, on low, about 9½ hours.
Discard thyme. Add beans to cooker; cook, covered, on low, about 30 mins. Season to taste.
Serve beef sprinkled with extra fresh thyme, if you like.
Suitable to freeze at the end of step 2. You will need 1 bunch of baby carrots. They may also be sold as ‘dutch’ carrots. Serve with creamy mashed potato or cheesy polenta.
Recipe and photo: bauersyndication.com.au