Slow Cooked Beef Cheeks

Based on a recipe by Nagi.


  • 1kg beef cheeks
  • 3 tbsp vegetable oil
  • 4 shallots (roughly chopped)
  • 6 cloved garlic (sliced)
  • 2 sticks of celery (roughly chopped)
  • 2 carrots (roughly chopped)
  • sprig of thyme
  • 4 fresh bay leaves
  • 500ml red wine
  • 250ml beef stock
  • 2 tbsp redcurrant jam
  • salt
  • pepper


  • Cut off any large pieces of fat or sinew, if your butcher hasn’t already done so
  • Heat the oil in a large heavy-bottomed pan and brown the cheeks
  • Transfer the cheeks to the slow-cook
  • Saute the onion and garlic for a few minutes until starting to soften
  • Add the celery and carrot and cook for a few minutes more
  • Transfer the sofrito to the slow cooker
  • Deglaze the pan with wine
  • Pour the wine into the slow cooker
  • Add stock, redcurrent jelly, herbs, and salt and pepper to taste
  • Slow cook on high for 4 hours
  • Turn down to low and cook for another 2 hours
  • Turn to keep warm mode and leave to simmer for another 2 hours
  • Use a large ladle to spoon the liquid out to a saucepan, leaving the meat and veg in the slow cooker
  • Boil the sauce to reduce by between a third and a half
  • Return to slow cooker
  • Serve with creamy mash, kale, and horseradish

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