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Beef Cheeks in a Slow Cooker

A recipe for lean, wonderfully aromatic meat! Cooked low and slow, these beef cheeks come out meltingly tender and full of flavor. This cut takes a while to cook, but the result will win over anyone who loves good beef. Sautéed vegetables, mushrooms, and a red-wine sauce pair beautifully with the delicate flavor of the cheeks.

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Beef cheeks in a slow cooker
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 % 5 g
Fats 74 % 28 g
Carbohydrates 13 % 5 g
296 kcal
GI: 50 / 0 / 50
    1. Rinse the beef cheeks under running water and pat dry with a paper towel. Rinse the mushrooms as well and drain them in a colander to shed excess moisture. 2. In a bowl, combine the flour, salt, and ground black pepper. Pour the dry mixture into a sturdy zip-top bag, add the beef cheeks, seal it tightly, and shake well so every piece is coated in the seasoned flour. 3. Heat a little olive oil in a skillet and sear the beef cheeks over medium heat until golden, about 3 minutes per side. Transfer the seared beef to a plate. 4. Peel, wash, and chop the vegetables. Slice the onion into half-rings, cut the carrot into medium pieces, and halve the garlic cloves lengthwise. Add the vegetables to the same skillet and sauté over medium heat for a couple of minutes, until soft and fragrant. 5. Spread a layer of the sautéed vegetables over the bottom of the slow-cooker insert, arrange the beef cheeks on top, then finish with another layer of vegetables. 6. In the skillet you used for the vegetables, add the beef broth (beef is ideal here), then the red wine, brown sugar, and tomato paste. Stir and bring to a boil, then pour the sauce over the beef cheeks in the slow cooker. 7. In a clean skillet, melt the butter and sauté the mushrooms for 3–4 minutes over medium heat, stirring constantly. Add them to the slow cooker. 8. Cover and set the slow cooker to a low braise, around 185–195°F (85–90°C); set the timer for 8–10 hours, depending on your machine. Cook until the beef cheeks are fork-tender. Sprinkle the finished cheeks with fresh thyme and serve with a side of boiled vegetables. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Champignons - 24  kcal/100g
  • Garlic - 143  kcal/100g
  • Thyme - 101  kcal/100g
  • Dried thyme - 276  kcal/100g
  • Thyme - 276  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Liqueur wines - 212  kcal/100g
  • Semi-dry wines - 78  kcal/100g
  • Dry wines - 64  kcal/100g
  • Red wine - 88  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Olive oil - 913  kcal/100g
  • Brown sugar - 394  kcal/100g
  • Meat broth - 34  kcal/100g
  • Pork cheeks - 540  kcal/100g
  • Beef cheeks - 200  kcal/100g

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