Slow cooked beef cheeks with balsamic & a hint of orange

Meltingly tender with a luscious gravy-like sauce

I no longer eat meat, however this slow-cooked beef recipe is a still a favourite amongst my kids. Braised in a beautiful balsamic sauce, these slow cooked beef cheeks are so meltingly tender, you could devour them with a spoon! Eight hours of cooking (effortlessly in a slow cooker) ensures that the braising liquid turns into a luscious gravy-like sauce. I encourage you to enjoy it spooned over creamy potato mash or fluffy cooked grains such as quinoa or bulgur wheat.

Ingredients:

• 4 tbsp olive oil

• 4 tbsp flour or cornflour

• 4 beef cheeks (about 1 kilo)*

• 1 brown onion, diced

• 6 cloves garlic, roughly chopped

• 4 carrots, sliced into rounds

• 2 bay leaves

• A handful fresh thyme, finely chopped

• 3 cups beef stock

• ¼ cup balsamic vinegar

• Peeled zest of one orange

*Most kinds of braising beef work well here, chuck steak, chops, ribs, or brisket. Just cut into smaller pieces to fit within your slow cooker if using.

Method:

Heat 2 tbsp of your olive oil in a large frypan over high heat. If your slow-cooker has a saute setting, you can use this. Douse the beef cheeks in the flour, and then sear on each side for about 2 minutes, or until nicely browned. Transfer the meat into your slow cooker. 

Heat the remaining 2 tbsp olive oil in the frypan, and then add the onion and garlic. Saute for a few minutes until the onion starts to become translucent.

Pile the onion and garlic into the slow cooker along with the remaining ingredients, and set on high for 8 hours. You can also cook this in a dutch oven for 3 hours in the oven at 160 C, or on the stovetop over low heat for 2.5 hours. 

You’ll know it’s ready when the meat simply falls apart.

Serve piled on top of vegetable mash or cooked grains. 

Serves 6-8.