Place your slow cooker on high .
Pat 4 oxen beef cheeks ( about 600gm each ) dry with paper towelling .
Toss each cheek in a large bowl with cracked black pepper and a pinch of sea salt .
Dry fry each cheek in a hot fry pan for 5 minutes each side . Set aside .
Wash and trim 500gm of fresh carrots , cut into thick slices .
Place the carrots into your slow cooker with a tbs of oil .
Peel and quarter 4 onions and place straight into the slow cooker .
Followed by the seared beef cheeks .
Now add 250ml of Worcestershire sauce .
4 dsp of wholegrain mustard .
500ml of boiling water .
Cover and cook for 4 hours .
The cheeks will be so tender they will melt in your mouth and the flavour is superb .
Season to taste .
Pat 4 oxen beef cheeks ( about 600gm each ) dry with paper towelling .
Toss each cheek in a large bowl with cracked black pepper and a pinch of sea salt .
Dry fry each cheek in a hot fry pan for 5 minutes each side . Set aside .
Wash and trim 500gm of fresh carrots , cut into thick slices .
Place the carrots into your slow cooker with a tbs of oil .
Peel and quarter 4 onions and place straight into the slow cooker .
Followed by the seared beef cheeks .
Now add 250ml of Worcestershire sauce .
4 dsp of wholegrain mustard .
500ml of boiling water .
Cover and cook for 4 hours .
The cheeks will be so tender they will melt in your mouth and the flavour is superb .
Season to taste .
No comments:
Post a Comment