Braised in a beautiful balsamic sauce, these slow-cooked beef cheeks are so meltingly tender you could devour them with a spoon! Eight hours of cooking ensures that the braising liquid turns into a luscious, gravy-like sauce. I encourage you to enjoy it spooned over creamy potato mash or fluffy cooked grains such as quinoa or bulgur wheat.
Ingredients
4 tbsp olive oil
4 beef cheeks (about 1.2kg total)
4 tbsp flour or cornflour
1 onion, diced
6 cloves garlic, roughly chopped
4 carrots, sliced into rounds
2 bay leaves
handful of fresh thyme sprigs,finely chopped
2 cups beef stock
¼ cup balsamic vinegar
Method (Serves 6–8)
Heat 2 tablespoons of your olive oil in a large frying pan over high heat. If your slow cooker has a sauté setting, you can use this. Dust the beef cheeks in the flour, then sear on each side for about 2 minutes or until nicely browned. Transfer the meat to your slow cooker.
Heat the remaining olive oil in the frying pan, then add the onion and garlic. Cook, while stirring, for a few minutes until the onion starts to become translucent.
Pile the onion and garlic into the slow cooker along with the remaining ingredients, and cook on high for 8 hours.*
You’ll know it’s ready when the meat simply falls apart.
Serve piled on top of vegetable mash or cooked grains.
* You can also cook this in a Dutch oven for 3 hours in an oven preheated to 160°C, or on the stovetop over low heat for 2½ hours.
This sticky date pudding is one of my favourite things to make during the colder months. What makes this dessert really special is the hint of ginger and cardamom in the coconut butterscotch sauce. I bet you can’t wait to grab your spoon and dig in! Just remember to get your dates on to soak a bit beforehand. If you don’t need this to be vegan, you can use regular milk, cream and butter.
We know it can be tricky to find the perfect recipe to make mum for Mother’s Day so we’ve put together this list of fantastic recipe ideas from some of our favourite cookbooks. Whether you’re looking for a cosy soup or a sweet treat, or something in between, we’ve got you covered!
With juicy meat, crispy golden skin and a ton of moreish tarragon and mustard cream sauce, this appropriately named 'epic' chicken will impress at your next Sunday roast.
This rich and creamy tahini noodle broth with turkey from Dr Rupy is packed with powerhouse flavours and over 40 grams of protein.
Smashing the cucumbers gives them maximum surface area to absorb the delicious dressing in this salad. Topped with falling‑apart baked salmon, this dish is light, quick and tasty.
I’ve converted countless olive haters to olive lovers with the introduction of my fave Castelvetrano, the meaty, mild Queen of Olives.
