Quick And Delicious
Slow Cooked Cinnamon Beef Cheeks with Cauliflower Cream
May 30, 2013

There are many great nourishing and comforting reasons to enjoy slow cooked food, especially on a cold, winters day or night.  I’ve posted about a few more good reasons here.

This recipe is delicious and even more satisfying as it uses the generally unloved, cheaper cut of meat – beef cheeks. It can be cooked in a slow cooker or in a heavy-based casserole pot.   For the stove top or oven use a cast iron casserole pot or dutch oven.  Generally you will need to add liquid if you do it this way  and reduce the cooking time from 8 hours (on low) to 3 – 4 hours,  or from 4 hours (on high) to 1-2 hours.  Enjoy!

Preparation:  15 minutes

Quantity:  4 serves

Slow Cooked Cinnamon Beef Cheeks with Cauliflower Cream

  • 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)

Cauliflower Cream

  • 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.


  1. If you can’t find beef cheeks at your butcher, use beef shin, chuck, brisket or blade steak instead.
  2. 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.

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2 comments on "Slow Cooked Cinnamon Beef Cheeks with Cauliflower Cream"
June 09, 2015 at 12:52 am
so pleased you all enjoyed Sal. & that the kids loved the cauli mash!! Great idea using the pressure cooker too. xx
June 08, 2015 at 11:46 am
I made this for my family tonight and it was super easy and delicious! I made mine in the pressure cooker and cooked it for 50 minutes, which was definitely long enough. The cauliflower mash was wonderful and I will definitely start making this as a regular side dish as the kids really enjoyed it. Thank you!

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