Introduction

Slow Cooked Red Wine Beef Cheeks are the epitome of comfort food, combining tender meat with the rich flavors of red wine and aromatic herbs. This dish transforms simple ingredients into a luxurious meal that practically melts in your mouth. It’s perfect for a cozy dinner or a special occasion, with minimal prep time and maximum flavor.

Detailed Ingredients with measures

Beef cheeks – 1.5 kg (about 3.3 lbs)
Olive oil – 2 tablespoons
Salt – to taste
Black pepper – to taste
Onion – 1 large, chopped
Carrots – 2, diced
Celery – 2 stalks, diced
Garlic – 4 cloves, minced
Fresh thyme – 3 sprigs
Bay leaves – 2
Red wine – 750 ml (1 bottle)
Beef stock – 500 ml (2 cups)
Tomato paste – 2 tablespoons

Prep Time

Preparation time for this recipe is approximately 15 to 20 minutes. This includes chopping the vegetables, seasoning the beef cheeks, and preparing the slow cooker.

Cook Time, Total Time, Yield

The cooking time for the beef cheeks is around 8 hours on low in a slow cooker. The total time, including prep and cooking, is approximately 8 hours and 20 minutes. This recipe yields about 4 to 6 hearty servings, perfect for sharing.

Detailed Directions and Instructions

1. Preparing the Beef Cheeks

Trim away any excess fat from the beef cheeks and pat them dry with paper towels. Season both sides generously with salt and pepper.

2. Browning the Meat

In a large skillet over medium-high heat, add oil and heat until shimmering. Sear the beef cheeks in batches for 3-4 minutes on each side until browned. Remove and set aside.

3. Sautéing the Vegetables

In the same skillet, add onions and cook until softened, about 5 minutes. Add garlic and cook for an additional minute. Then, add chopped carrots and celery, and sauté for another 3-4 minutes.

4. Adding the Liquid

Pour in the red wine and bring to a simmer, scraping the bottom of the skillet to deglaze. Allow it to reduce for about 5 minutes.

5. Preparing the Slow Cooker

Transfer the sautéed vegetables and wine mixture to the slow cooker. Add beef cheeks on top of the vegetables.

6. Adding Additional Ingredients

Add beef stock, tomato paste, bay leaves, thyme, and any additional herbs you plan to use into the slow cooker. Stir gently to combine.

7. Cooking the Beef Cheeks

Cover the slow cooker and set it to low. Cook for 8 hours or until the beef cheeks are tender and easily shred with a fork.

8. Finishing Touches

Once cooked, remove the beef cheeks from the slow cooker and let them rest for a few minutes. Skim off any excess fat from the surface of the sauce.

9. Serving

Serve the beef cheeks with a scoop of the sauce over them. Pair with mashed potatoes, polenta, or crusty bread to soak up the sauce.

Notes

Storage

Leftover beef cheeks can be stored in an airtight container in the refrigerator for up to 3 days.

Freezing

This dish freezes well. Allow to cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months.

Wine Selection

Use a good quality dry red wine, such as Merlot or Cabernet Sauvignon, for the best flavor.

Beef Cheek Substitutes

If beef cheeks are unavailable, beef chuck or brisket can be used, although the texture may differ.

Serving Suggestions

Enhance the dish by serving it with roasted vegetables or a fresh salad. The sauce is also excellent on pasta or rice.

Cook techniques

Slow Cooking

Slow cooking is a technique that allows the beef cheeks to become incredibly tender and flavorful over an extended period. The low heat helps to break down the connective tissues in the meat, resulting in a melt-in-your-mouth texture.

Searing

Before slow cooking, searing the beef cheeks enhances the flavor by creating a caramelized crust. This process adds depth to the overall dish and helps to lock in the juices during the cooking process.

Deglazing

Deglazing involves adding liquid to the pan after searing the meat to dissolve the flavorful brown bits stuck to the bottom. This process enriches the sauce, contributing to a more robust flavor profile in the final dish.

Reducing

Once the wine and other liquids are added, reducing the sauce intensifies the flavors. This technique helps to create a thick, rich gravy that clings to the beef cheeks, enhancing every bite.

Flavor Building

Building layers of flavor is crucial. Starting with aromatics like onions and garlic and adding herbs and spices throughout the cooking process can enhance the complexity of the dish.

FAQ

Can I use other cuts of beef?

While beef cheeks are ideal for slow cooking due to their higher collagen content, other tough cuts like chuck or brisket can also work.

How long should I cook the beef cheeks?

Beef cheeks typically need to cook for 8 hours on low or 4 hours on high in a slow cooker for optimal tenderness.

Can I prepare this dish in advance?

Yes, you can prepare the dish ahead of time. Cook it, then cool and refrigerate. Reheat before serving for the best results.

What sides pair well with beef cheeks?

Beef cheeks pair well with creamy mashed potatoes, polenta, or crusty bread to soak up the rich sauce.

Is it necessary to strain the sauce?

Straining the sauce is optional. If you prefer a smooth texture, it can be strained to remove any solids; otherwise, it can be served as is for a heartier feel.

Conclusion

The Slow Cooker Red Wine Beef Cheeks is a rich and flavorful dish that exemplifies the benefits of slow cooking. The combination of tender beef cheeks and a robust red wine sauce creates a comforting meal that is perfect for any occasion. This dish not only offers deep, complex flavors but also presents an effortless way to prepare a satisfying feast. Whether served with creamy mashed potatoes or crusty bread, this recipe is sure to impress.

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