Recipe for beef cheeks braised in stout: slow cooker/crock potPosted by Fiona Nevile in Beef and Steak and Veal | 7 comments
I only started watching Masterchef towards the end of last year and I’m totally hooked. Recently a team of contestants were working in Jason Atherton’s restayrant kitchen. The main course was beef cheeks braised in stout served with horseradish mashed potatoes – it looked delicious and I thought that I’d try making it in the slow cooker/crock pot.
Beef cheeks are double the price of pig cheeks in the UK but they are still a budget cut of beef at around £5.99 a kilo. Don’t be alarmed when you cut them as they are very tough indeed! The slow cooking process converts the sinewy cheeks into mouth meltingly delicious beef. The stout creates a rich gravy and the recipe is so simple to prepare. Like most slow cooked meat it is even tastier if allowed to chill overnight and reheated the next day.
I used home grown shallots which gave a sweetness to the dish and looked pretty on the plate.
There is a review of Jason Atherton’s dish here. As I couldn’t find the recipe online I had to make up my version! I was delighted with the results – a rich dish for real foodies.
Recipe for beef cheeks braised in stout (for 6 greedy people)
I kilo of beef cheeks cut into six portions
150g of shallots peeled and halved if they are big
1 tomato sliced
2 heaped tablespoons of seasoned flour
1 tsp of dried savory or thyme at a pinch
1 chunky garlic clove squashed and cut fine
Half a tsp of balsamic vinegar
Half a tsp of anchovy sauce (or one anchovy cut into fine strips)
440ml of stout
Place the prepared shallots in the base of the slow cooker.
Add the tomatoes.
Roll the beef in the seasoned flour and place these on top of the shallots.
Sprinkle over the savory, garlic, anchovy sauce and balsamic vinegar.
Finally pour over the stout (don’t worry if the stout doesn’t cover the beef completely).
Put the lid on the slow cooker and switch to high until the stout is simmering and bubbling well – this will take about an hour.
Switch to low for a further four hours, turning any exposed beef after two hours. The beef should be tender and succulent.
Remove the slow cooker dish to a cold place to chill for 24 hours. Reheat the dish and serve with horseradish mash (recipe to follow tomorrow) and a green vegetable.
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