- 800g beef cheeks
- 1 tablespoon olive oil
- 200g mushrooms
- 1 carrot, chopped
- 2 celery stalks, chopped
- 1 brown onion, sliced
- 2 garlic cloves, crushed
- 3 bay leaves
- 1 teaspoon each fresh thyme leaves and rosemary leaves, chopped roughly
- 2 teaspoons cinnamon powder or 2 cinnamon sticks
- 1 teaspoon vanilla powder (optional)
- 1 tablespoon tomato paste (optional)
- 1 cup beef stock (preferably home made)
- 1 cup red wine
- 1 tablespoon arrowroot or kudzu for the sauce (optional)
- 1/2 head of cauliflower, broken into florets
- 1/2 cup cream
- 2 tablespoons butter
- 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. (or if you’re short on time leave this step out)
- 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.
- 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.
- If you can’t find beef cheeks at your butcher, use beef shin, chuck, brisket or blade steak instead.
- If you wind up with too much liquid, remove some of the liquid and store in a jar in the freezer. Pull it out when you need some rich sauce for a dish or use in place of stock for a nourishing & richer tasting soup.
What slow cooked food do you enjoy and let us know why? Post a comment below, we would love to hear from you.
Sourced from http://www.sarahwilson.com.au/