Slow Cooked Gluten Free Red Wine Beef Cheeks

Beef cheeks, slow cooked in red wine, on top of a delicious potato mash, is one of the most nourishing, warming dinners you can make. This gluten free recipe for red wine infused beef cheeks will deliver you a tender, rich, melt in your mouth meal.

Slow cookers are, hands down, the best kitchen appliance invention since the sandwich press! A little bit of effort upfront, pop everything in the slow cooker, and by dinner time you have a delicious, melt in your mouth, meal.

The Russel Hobbs 7L Slow Cooker is one of the best value slow cookers on the market.

Beef cheeks are one of the most undervalued cuts of beef, and are incredibly nutritious. Beef cheeks are lower in fat and higher in protein than most other cuts of beef, they are also higher in vitamins B, C and iron.

Beef cheeks are very tough and chewy (due to all the chewing – cows spend nearly 8 hours a day chewing their food!) so need to be slow cooked to get them really tender.

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Ingredients

• 2 beef cheeks

• 1 cup red wine

• 1 leek

• 3 carrots

• 1 parsnip

• 1/2 cup passata

• 2 cups beef stock

• 3 springs thyme

• 3 bay leaves

• 1/2 teaspoon salt

• Extra virgin olive oil

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Directions

• Finely chop the leek and put aside. Peel and chop the carrots and parsnip and put aside in a seperate bowl.
• Braise the beef cheeks in a medium frypan with some extra virgin olive oil for 1 minute on each side
• Add 2 tablespoons of extra virgin olive oil to your slow cooker and add the beef cheeks
• In the same frypan, add the leeks with a bit more olive oil, and saute on medium heat for 3-4 minutes. Add the cooked leeks to the slow cooker.
• Add the carrots, parsnip, passata, stock, thyme, bay leaves and stock to the slow cooker.
• Cook for 4 hours on high setting or 6 hours on low setting.
• Serve with mashed potato or rice.