Traditional recipes

Slow cooker ox cheek recipe

Slow cooker ox cheek recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Slow cooker beef

Ox cheeks are delicious when slow cooked. In this recipe I use red wine to de-glaze the pan, but I've also used cranberry juice when leaving out the alcohol. Serve with celeriac or plain potato mash.


Buckinghamshire, England, UK

215 people made this

IngredientsServes: 2

  • 1 tablespoon oil
  • ox cheek, enough for 2, about 600g total weight
  • 1 large onion, sliced
  • 1 carrot, thickly sliced
  • 1 parsnip, sliced
  • 1/4 teaspoon dried thyme
  • 100ml red wine
  • 2 generous tablespoons red currant jelly
  • salt and black pepper, to taste

MethodPrep:30min ›Cook:8hr ›Ready in:8hr30min

  1. Set the slow cooker on High. Heat a frying pan and add the oil. Place the ox cheek in and allow to brown on all sides. When done, place the ox cheek in the slow cooker.
  2. Add the onion to the pan and fry on a medium heat until soft. Add the thyme, carrot and parsnip, and fry off for 5 minutes or so. Add to the slow cooker.
  3. Turn the heat up on the frying pan, and add the wine to de-glaze the pan. Add the red currant jelly to the wine and stir to dissolve. Add to the slow cooker. Season to taste.
  4. Turn the slow cooker to Low, put the lid on, and leave for 8 to 10 hours.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

It's a really fab recipe. I tried to review yesterday but the post didn't upload. When I put all the ingredients together, I worried that there wasn't enough liquid; there was! It was delicious, the red wine and red currant jelly made a delicate fruity sauce that was not overwhelming. I also had a bunch of fresh thyme in the fridge so used that too.-19 Feb 2017

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The Cottage Smallholder

Beef in beer with cheesy croutons

Beef in beer used to be a big hit in Bistros in London in the 1970’s. Although I ate out a lot in those days, I can’t remember actually sampling beef in beer.

All that I can recall now are hummus and taramasalata starters with slim cut warm pitta bread – still a favourite with me. And the noise of those places – high ceilings and wooden floors. People perched either side of converted sewing machine tables and the Moulin Rouge posters on the walls. Sweaty waiters in long aprons that deftly snaked between the tables. And above all the unmatched wobbly chairs that started to get uncomfortable when the coffe and mints were served at the end of the meal.

Back then, I rarely cooked at home. To be quite honest, I couldn’t really cook. Now we prefer to cook at home from scratch and save up for the occasional treat meal out. Well it was over thirty years ago that I regulary frequented those little bistros on the Fulham Road with my first serious boyfriend – Dr Blood.

Up until now I’ve always secretly thought why add beer to the casserole? Much better to savour a long chilled pint with the dish. Using beer seemed a waste of good grog to me. Recently I discovered that this long held supposition was completely wrong. The combination of beef and beer is superb – it produces a rich gravy with lots of mellow vumph.

You could use shin of beef for this recipe but I would recommend ox cheek. Ox cheek is much cheaper and, like all ‘recommended slow cooked’ cuts, imparts a much better, deeper flavour to the dish.

When I unwrapped my ox cheek I was worried that it was so hard to cut. But, like shin of beef, all the gristle that tests the sharpness of your kitchen knives and optimism slowly turns to jelly during the long cooking process. I combined the ox cheek with ox tail – as ‘bone in meat’ works so well in the slow cooker. The combination is quite delicious.

The Pièce de résistance were the croutons. These lifted the dish from a great casserole to a memorable, sublime feast. The croutons, crisp on the top and soaked with the beef juices beneath were unbelievably tasty and moreish.

Like most slow cooked casseroles, this dish was even tastier when allowed to get quite cold overnight and reheated the next day. It would be perfect posh supper party dish.

Slow cooked ox cheeks braised in herbs and beer

Ingredients:
600g of oxtail
600g of ox cheek – chopped into 2”/5cm pieces
440ml of beer (I used Boddingtons as it’s very smoth)
Half a litre of hot beef stock
Half a tsp of dried thyme
Half a tsp of dried savoury
1 tsp of garlic granules, or one chunky garlic clove chopped very fine
1 tsp of balsamic vinegar
1 tsp of anchovy sauce or 1-2 anchovies chopped fine
1 large red onion – skinned and chopped
2 tbsp of seasoned plain flour
Salt and freshly milled black pepper to taste

Croutons:
Small baguette sliced diagonally into 1.5cm slices
French’s mustard
100g of gruyere cheese grated (expensive but well worth the investment)

Casserole:
Roll the chopped ox cheeks and ox tail in the flour and place in the bottom of the slow cooker. Add the chopped red onion, herbs, garlic, balsamic and anchovy sauce. Pour over the beer and top up with beef stock until the meat and onions are just covered and floating slightly.

Switch to high until the casserole is bubbling and then switch to low for 5-7 hours until the ox cheek is tender. Test after 5 hours and then every hour after that.

Croutons:
Slice the baguette diagonally. Spread one side with French’s mustard (or Dijon at a pinch and place the slices on a baking tray. Scatter the slices with finely grated gruyere and grill/broil under a high setting until the cheese is bubbling.

Serve the casserole on warm plates and garnish with a couple of croutons on each plate. Prepare for tumultuous applause.


The Cottage Smallholder

Slow cooked beef cheeks on horseradish mashed potatoes

I only started watching Masterchef towards the end of last year and I’m totally hooked. Recently a team of contestants were working in Jason Atherton’s restayrant kitchen. The main course was beef cheeks braised in stout served with horseradish mashed potatoes – it looked delicious and I thought that I’d try making it in the slow cooker/crock pot.

Beef cheeks are double the price of pig cheeks in the UK but they are still a budget cut of beef at around £5.99 a kilo. Don’t be alarmed when you cut them as they are very tough indeed! The slow cooking process converts the sinewy cheeks into mouth meltingly delicious beef. The stout creates a rich gravy and the recipe is so simple to prepare. Like most slow cooked meat it is even tastier if allowed to chill overnight and reheated the next day.

I used home grown shallots which gave a sweetness to the dish and looked pretty on the plate.

There is a review of Jason Atherton’s dish here. As I couldn’t find the recipe online I had to make up my version! I was delighted with the results – a rich dish for real foodies.

Recipe for beef cheeks braised in stout (for 6 greedy people)

Ingredients:

I kilo of beef cheeks cut into six portions
150g of shallots peeled and halved if they are big
1 tomato sliced
2 heaped tablespoons of seasoned flour
1 tsp of dried savory or thyme at a pinch
1 chunky garlic clove squashed and cut fine
Half a tsp of balsamic vinegar
Half a tsp of anchovy sauce (or one anchovy cut into fine strips)
440ml of stout

Place the prepared shallots in the base of the slow cooker.
Add the tomatoes.
Roll the beef in the seasoned flour and place these on top of the shallots.
Sprinkle over the savory, garlic, anchovy sauce and balsamic vinegar.
Finally pour over the stout (don’t worry if the stout doesn’t cover the beef completely).
Put the lid on the slow cooker and switch to high until the stout is simmering and bubbling well – this will take about an hour.
Switch to low for a further four hours, turning any exposed beef after two hours. The beef should be tender and succulent.
Remove the slow cooker dish to a cold place to chill for 24 hours. Reheat the dish and serve with horseradish mash (recipe to follow tomorrow) and a green vegetable.


Method

For the ox cheeks, preheat the oven to 170C/150C Fan/Gas 3½.

Dust the ox cheeks with flour. Heat a casserole or an ovenproof pan and add the oil. Once hot, brown the ox cheeks then remove and set aside. Put all vegetables, wine, tomato purée and marmite in the casserole and fry until softened. Return the ox cheeks and cover with stock. Add the thyme, bay leaves and peppercorns, cover with a lid and cook in the oven for 3 hours, or until the beef is tender.

Once the beef is cooked, remove the casserole from the oven and pass the cooking liquor through a fine sieve. Transfer to a clean pan and reduce until the volume of liquid has reduced to a rich sauce.

For the apples and swede, heat a large frying pan or a sauté pan and add half the butter. Once the butter is foaming, add the swede and honey and cook for 1 minute. Add the apples and the remaining butter and season with salt and pepper. Cook until the apples and swede are tender.

To serve, spoon the mash into a large piping bag and pipe swirls of the mash onto serving plates. Add a piece of beef to each plate. Spoon the apple and swede on top, scatter over chopped parsley and chives. Serve with the sauce.


Ribollita

Ribollita is officially a soup, but it's so thick you'll probably be able to eat it with a fork. It makes great use of leftover bread and veg, and it's the ultimate in comfort food: hearty, warming and healthy, and an extremely easy midweek meal.
Dominic Wilkinson, Oxford

Serves 6
200g dried cannellini, haricot, borlotti beans (or a mixture)
½ onion, peeled
2 garlic cloves, peeled
1 bay leaf
1 sprig of rosemary
1 carrot, chopped
1 parsnip, chopped
1 leek, chopped
400g tin tomatoes
½ tsp dried oregano
½ tsp dried thyme
2 tbsp chopped parsley
A bunch of kale or ½ cabbage, shredded
6 thick slices of leftover bread (sourdough a day or two old is fine for this)
Olive oil, to serve

1 Soak the beans in plenty of water for 8 hours – not completely necessary if you're using a slow cooker. Later, wash them and add to the slow cooker with the onion, garlic, bay leaf and rosemary, then cover with 4cm of water, or more if you haven't soaked the beans. Cover and cook on the low setting overnight.

2 Blend or mash half the beans, plus the onion and garlic. Add the other vegetables, the tomatoes, herbs and a little extra water if needed. Cook on the low setting all day.

3 When you get home from work add the parsley and the kale or cabbage, and cook for about half an hour. Season well to taste.

4 To serve, put the slices of bread in the bottom of bowls, top with soup, and drizzle with extra-virgin olive oil or chilli oil if you have some.


Braised ox cheeks & mustard butter

Two-and-a-half days before you plan to eat, put the cheeks in a bowl and pour over the ale. Cover and marinate in the fridge for 24 hrs.

Up to two days ahead, make the mustard butter by beating the ingredients, together with 3/4 tsp salt, using a wooden spoon in a bowl. Tip onto a sheet of baking parchment or cling film, wrap and roll up to form a sausage shape, then chill in the fridge until needed.

Heat oven to 140C/120C fan/gas 1. Remove the cheeks from the beer, pat dry on kitchen paper and season, reserving the beer. Heat the oil in a wide flameproof casserole dish or heavy-based pan. Sear the cheeks on all sides, then set aside. Add the vegetables and garlic to the hot dish and cook for 10 mins until browned.

Return the cheeks to the dish with the ale, stock and herbs. Gently bring to the boil, skimming off any impurities as you go. Cover with a tight-fitting lid (or foil) and braise in the oven for 4 hrs until the meat is very tender.

Once cooked, leave the beef to rest in the cooking liquid until cool – this will give you a much fuller flavour. Then cover and chill in the fridge overnight.

The following day, remove the cheeks from the fridge. Put the casserole dish over a medium heat to warm though before lifting the cheeks into a bowl and passing the liquor through a fine sieve into a saucepan. Bubble on the hob for 15-20 mins until reduced to a rich sauce. Season and return the cheeks to the sauce to warm through. Remove the cheeks again, slice and divide between plates, spooning over some of the sauce. Put a slice of the mustard butter on top of each cheek to melt and serve with pearl barley and steamed greens.


Recipe Summary

  • 1 tablespoon vegetable oil
  • 3 pounds beef oxtail, cut into pieces
  • 1 ½ pounds russet potatoes, peeled and cut into chunks
  • 4 carrots, peeled and cut into large chunks
  • 3 stalks celery, cut into large chunks
  • 1 onion, chopped
  • 1 (15 ounce) can tomato sauce
  • 1 cup beef broth
  • ½ cup dry red wine
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • 1 (8 ounce) package sliced mushrooms
  • 1 cup frozen peas
  • 1 pinch salt and freshly ground black pepper to taste

Heat oil in a large skillet over medium-high heat. Cook oxtail for 4 minutes. Flip and continue cooking until browned on all sides, about 4 minutes. Transfer oxtail to a slow cooker.

Add potatoes, carrots, celery, onion, tomato sauce, beef broth, red wine, parsley, Worcestershire sauce, thyme, and paprika.

Cook on Low for 7 hours. Add mushrooms and peas. Cook for 1 additional hour.


Beef Rendang Slow Cooker / Slow Cooker Beef Rendang Recipe Australian Women S Weekly Food

Beef Rendang Slow Cooker / Slow Cooker Beef Rendang Recipe Australian Women S Weekly Food. Add the cinnamon stick, star anise, cardamom, cloves and lemongrass. Step 5 stir in sugar, coconut, cloves, cinnamon stick, coconut milk, and water. Especially given it starts on the stove with the browning of the beef and spice paste, then finishes on the stove with the reducing of the sauce and browning of the beef (this part cannot be done in a slow cooker). Beef rendang is an indonesian slow cook, spicy and aromatic recipe which is mixed with spices & herbs and braised in coconut milk. Cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.

This beef rendang can be made in a slow cooker, but i find it easiest to make it all on the stove. Then, move the beef and seasoning into the slow cooker. If the beef and seasoning had simmered, turn off the stove. Beef rendang slow cooker : Beef rendang is an indonesian slow cook, spicy and aromatic recipe which is mixed with spices & herbs and braised in coconut milk.

Beef Rendang Ryan S Recipes from ryansrecipes.co.uk This recipe for beef rendang is really very simple. A curry with a kick! Cover with a lid and cook gently for 2 hours, until the meat is tender. The beef will be tender and the sauce will be dark brown. In a blender or food processor combine the chilis, onion, ginger, garlic, lemongrass, tamarind paste, 1 cup warm water, and the spices. Add the beef and the pounded lemongrass and stir for 1 minute. Bring to the boil, then transfer to the slow cooker. 1 whole nutmeg, slightly crushed, or 2 teaspoons ground nutmeg cook for another minute and add the beef.

There are options for pressure cooker, slow cooker or the oven.

Learn how to make authentic indonesian beef rendang in your own kitchen with an easy approach. 1 whole nutmeg, slightly crushed, or 2 teaspoons ground nutmeg cook for another minute and add the beef. Heat peanut oil in the pan and sear beef. Beef rendang is an indonesian slow cook, spicy and aromatic recipe which is mixed with spices & herbs and braised in coconut milk. 1 whole nutmeg, slightly crushed, or 2 teaspoons ground nutmeg If the beef and seasoning had simmered, turn off the stove. The beef will be tender and the sauce will be dark brown. What happens as the slow cooker beef rendang curry cooks on top of the stove is that the coconut broth starts to thicken and combine with the herbs and. Put meat back in the pan, add coconut milk, stock, coconut shavings, and lemongrass tops. It tastes even better the following day, after the flavours have had a chance to infuse. A curry with a kick! Recipes healthy vegetarian baking slow cooker quick & easy in season This recipe for beef rendang is really very simple.

Follow to the end of step 2, seal the meat and add to the slow cooker. Drizzle the soy sauce and thai fish sauce over the meat and stir to coat well. What happens as the slow cooker beef rendang curry cooks on top of the stove is that the coconut broth starts to thicken and combine with the herbs and. Slow cooker beef rendang ingredients. Preserving the wonderful essences of rendang, this slow cooker recipe is a simplified and easier way for you to enjoy rendang.

Slow Cooker Beef Rendang Curry Recipe Booths Supermarket from www.booths.co.uk To make the rendang, add the oil to a frying pan and fry the paste for a minute. To make the rendang, add the oil to a frying pan and fry the paste for a minute. Heat peanut oil in the pan and sear beef. Bring to the boil, then transfer to the slow cooker. Preserving the wonderful essences of rendang, this slow cooker recipe is a simplified and easier way for you to enjoy rendang. This beef rendang can be made in a slow cooker, but i find it easiest to make it all on the stove. Cook over a medium heat for a further 3 to 4 minutes, or until meat is browned. Cover with a lid and cook gently for 2 hours, until the meat is tender.

Slow cooker beef rendang will make a saucy gulai or kalio depending on how much you reduce the liquid.

Puree until smooth, then pour over the beef. Add the beef and the pounded lemongrass and stir for 1 minute. You can also use a slow cooker to make this recipe. This beef rendang can be made in a slow cooker, but i find it easiest to make it all on the stove. 5 whole cloves, or 1/4 teaspoon ground cloves. Recipes healthy vegetarian baking slow cooker quick & easy in season Slow cooker beef rendang curry is a dry curry so there is not going to be a thick curry sauce but there is going to be so much flavor packed in one bite you won't be able to stop eating it. Set aside beef and roast dry spices. 1 whole nutmeg, slightly crushed, or 2 teaspoons ground nutmeg A curry with a kick!. Drizzle the soy sauce and thai fish sauce over the meat and stir to coat well. It tastes even better the following day, after the flavours have had a chance to infuse. In a blender or food processor combine the chilis, onion, ginger, garlic, lemongrass, tamarind paste, 1 cup warm water, and the spices.

A curry with a kick!. Step 5 stir in sugar, coconut, cloves, cinnamon stick, coconut milk, and water. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. Cook for 8 hours in a slow cooker set to low. The beef will be tender and the sauce will be dark brown.

/>Slow Cooker Beef Curry Recipe Bbc Food from food-images.files.bbci.co.uk Beef cheek rendang gluten free, paleo, low carb. Slow cooker beef rendang ingredients. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. Beef rendang is an indonesian slow cook, spicy and aromatic recipe which is mixed with spices & herbs and braised in coconut milk. Zap it all into a paste. Cook on a low heat for 6 hours until the beef is really tender. A curry with a kick!. Add the cinnamon stick, star anise, cardamom, cloves and lemongrass.

Slow cooker beef rendang curry is a dry curry so there is not going to be a thick curry sauce but there is going to be so much flavor packed in one bite you won't be able to stop eating it.

Slow cooker beef rendang will make a saucy gulai or kalio depending on how much you reduce the liquid. To make the rendang, add the oil to a frying pan and fry the paste for a minute. A curry with a kick! Rendang has quite a kick to it, so reduce the amount of chilli if you prefer a milder heat. Drizzle the soy sauce and thai fish sauce over the meat and stir to coat well. 1 whole nutmeg, slightly crushed, or 2 teaspoons ground nutmeg cook for another minute and add the beef. Heat peanut oil in the pan and sear beef. Put meat back in the pan, add coconut milk, stock, coconut shavings, and lemongrass tops. 1 whole nutmeg, slightly crushed, or 2 teaspoons ground nutmeg Slow cooker beef rendang curry. A curry with a kick!. This recipe for beef rendang is really very simple. If the beef and seasoning had simmered, turn off the stove.

Add the cinnamon stick, star anise, cardamom, cloves and lemongrass. Cook for about 3 hours. Beef cheek rendang gluten free, paleo, low carb. This beef rendang can be made in a slow cooker, but i find it easiest to make it all on the stove. Slow cooker korean beef | the recipe critic :

Bring to the boil, then transfer to the slow cooker. Learn how to make authentic indonesian beef rendang in your own kitchen with an easy approach. Step 5 stir in sugar, coconut, cloves, cinnamon stick, coconut milk, and water. Rub into the cubed stewing steak and leave to marinate overnight in the fridge. Puree until smooth, then pour over the beef.

Source: www.deliciousmagazine.co.uk

Start by putting the onions, 2 of the chillies, garlic, salt, cumin, coriander and tumeric into a food processor. Slow cooker beef rendang will make a saucy gulai or kalio depending on how much you reduce the liquid. Beef cheek rendang gluten free, paleo, low carb. There are options for pressure cooker, slow cooker or the oven. Drizzle the soy sauce and thai fish sauce over the meat and stir to coat well.

It tastes even better the following day, after the flavours have had a chance to infuse. This recipe for beef rendang is really very simple. Slow cooker beef rendang curry is a dry curry so there is not going to be a thick curry sauce but there is going to be so much flavor packed in one bite you won't be able to stop eating it. Add beef and coconut mixture, stock and the coconut cream. Fry the beef on a high heat in the.

Source: imagesvc.meredithcorp.io

Then, move the beef and seasoning into the slow cooker. Step 5 stir in sugar, coconut, cloves, cinnamon stick, coconut milk, and water. Beef rendang is an indonesian slow cook, spicy and aromatic recipe which is mixed with spices & herbs and braised in coconut milk. Put meat back in the pan, add coconut milk, stock, coconut shavings, and lemongrass tops. Follow to the end of step 2, seal the meat and add to the slow cooker.

Follow to the end of step 2, seal the meat and add to the slow cooker. Then, move the beef and seasoning into the slow cooker. Zap it all into a paste. A curry with a kick!. 5 whole cloves, or 1/4 teaspoon ground cloves.

Heat peanut oil in the pan and sear beef. Cook for another minute and add the beef. To make the rendang, add the oil to a frying pan and fry the paste for a minute. Beef rendang is an indonesian slow cook, spicy and aromatic recipe which is mixed with spices & herbs and braised in coconut milk. Cook on a low heat for 6 hours until the beef is really tender.

Cover and cook on low for 8 hours. Slow cooker beef rendang will make a saucy gulai or kalio depending on how much you reduce the liquid. Stir, cover with lid, and cook for approximately 30 minutes, stirring occasionally until the meat is tender. This recipe for beef rendang is really very simple. Slow cooker beef rendang ingredients.

Beef rendang slow cooker : Then take the steak pieces and fry them in the oil in batches until brown on all sides. Then, move the beef and seasoning into the slow cooker. Add the sugar, lemon juice and 3 tbsp of the toasted coconut. Beef rendang is an indonesian slow cook, spicy and aromatic recipe which is mixed with spices & herbs and braised in coconut milk.

Source: www.slowcookercentral.com

Rub into the cubed stewing steak and leave to marinate overnight in the fridge.

Source: cinnamonandcoriander.com

Then take the steak pieces and fry them in the oil in batches until brown on all sides.

Set aside beef and roast dry spices.

Slow cooker beef rendang curry.

Heat peanut oil in the pan and sear beef.

Cover and cook on low for 8 hours.

Slow cooker beef rendang will make a saucy gulai or kalio depending on how much you reduce the liquid.

Source: somethingsweetsomethingsavoury.com

Drizzle the soy sauce and thai fish sauce over the meat and stir to coat well.

Source: www.curiouscuisiniere.com

Puree until smooth, then pour over the beef.

Source: static.foodrhythms.net

1 whole nutmeg, slightly crushed, or 2 teaspoons ground nutmeg

Source: www.kitchensanctuary.com

The beef will be tender and the sauce will be dark brown.

Source: www.dorothy-porker.com

Fry the beef on a high heat in the.

Source: cinnamonandcoriander.com

Serve with rice and pak choi.

Source: www.supergoldenbakes.com

Set aside beef and roast dry spices.

Heat peanut oil in the pan and sear beef.

Source: www.mysugarfreekitchen.com

Source: thefoodcharlatan.com

Cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.

Source: www.therarewelshbit.com

Cover with a lid and cook gently for 2 hours, until the meat is tender.

Add the beef and the pounded lemongrass and stir for 1 minute.

Fry the beef on a high heat in the.

Source: www.therarewelshbit.com

Beef rendang is an indonesian slow cook, spicy and aromatic recipe which is mixed with spices & herbs and braised in coconut milk.

Source: www.recipetineats.com

What happens as the slow cooker beef rendang curry cooks on top of the stove is that the coconut broth starts to thicken and combine with the herbs and.

This beef rendang recipe yields buttery, juicy beef smothered in a thick, rich, caramelized, aromatic curry sauce.

Slow cooker korean beef | the recipe critic :

In a blender or food processor combine the chilis, onion, ginger, garlic, lemongrass, tamarind paste, 1 cup warm water, and the spices.


Pick the right recipe and ingredients

Any recipe that has a longer cooking time or needs to be slow roasted is a good choice for popping in the slow cooker – that’s things like soups, stews or our Pulled Pork .

Bear in mind that there are certain types and cuts of meat that are better suited to being slow cooked than others.

In general, cheaper and tough cuts of meat work best as they break down more slowly which results in a tender end result after being cooked for a long time.

This is the reason that we use ox cheeks in our Mexican Chilli Beef as they have such a delicious flavour and are really well suited to being cooked slowly.

Things like boneless, skinless chicken breasts or expensive steaks are ones to avoid in the slow cooker as you’ll just end up ruining the meat and turning it to mush!

To take your flavour to the next level, remember to brown your meat before you pop it into the slow cooker to seal in moisture and flavour, and make sure that your meat is all cut to roughly the same size.

Your slow cooker may have a saute setting that will allow you to do this, but if it doesn’t then you can simply brown your meat in a pan on the hob before putting it into your slow cooker.

Any vegetables should also be cut to roughly the same size so that they cook evenly throughout and make sure that you use fresh veg instead of frozen, as frozen vegetables can release extra liquid which will turn them soggy.


Recipe – Slow Cooked Ox Cheek Courtesy of Masterchef Finalist Stuart Archer

I keep hearing about the wonders of slow cooking but up until recently I had refrained from buying a slow cooker, fearful that it would become one of those pieces of kitchen equipment that spends its lifetime in a box at the back of the cupboard. However, when I was shopping at my local Morrisons, they had a decent looking 5.5 litre capacity slow cooker on sale for £15 so I joined the slow cooking revolution.

Keen to put the cooker to use as soon as possible, I asked the Twittersphere for fail safe slow cooker recipes and it didn't take long for recipes suggestions to come back my way.

One of the recipes that I had sent to me was from Stuart Archer who you will recognise as one of the Final Five from this years Masterchef. Having enjoyed watching Stuart serve up classic dishes packed with huge flavour, I decided to follow his beef cheek recipe and serve it up for Sunday dinner.

  • 4 beef cheeks
  • 2 large onions
  • 2 large carrots
  • 2 sticks celery
  • 4 porcini mushrooms
  • 250 ml white wine
  • 500 ml beef stock
  • 2 star anise
  • 2 Bay leaves
  • 1 tbsp tomato puree
  • Worcester sauce
  1. Sear the cheeks in a hot pan with a splash of oil until well browned then pop in the slow cooker.
  2. Roughly chop the veg and cook in the meat juices on medium until lightly coloured.
  3. Add these and the the rest of the ingredients to the slow cooker and cook for as long as humanly possible!
  4. Add a tablespoon of Worcester sauce at the end of cooking

In the end, I cooked the beef cheeks for just over seven hours, occasionally turning the meat. Towards the end no of the cooking process, I had to take care as the beef cheeks were so tender that they were in danger of breaking up at the slightest touch. The kitchen was filled with the warming tones from the star anise, a spice that I actually though was a little out of place in a beef cheek dish but it was a flavour that worked incredibly well.


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