- 4 Quality Mark beef cheeks
- 1.5 litres beef bone broth
- 1 celery stalk, sliced
- 1 carrot, finely sliced
- 1 onion, finely diced
- 2 bay leaves
- 1 tsp peppercorns
- 1 cinnamon stick
- 2 cups red wine
Trim any remaining sinew and fat from around the beef.
In a large heavy bottomed frying pan, brown the cheeks on all sides.
Place into your slow cooker.
Pour 1 cup of the beef bone broth into the frying pan that you used to brown the beef.
Use a wooden spoon to scrape the bottom of the pan, then pour into the slow cooker with the beef.
Add the remaining ingredients.
Set the slow cooker to low and cook for 8 hours.
After 8 hours the beef should fall apart when pulled with a fork.
Remove the beef cheeks from the slow cooker and place on a plate, cover, and put to one side.
Pour the cooking liquor through a sieve into a large heavy bottomed saucepan.
Bring to the boil and allow to reduce until the liquid thickens and becomes a maple syrup-like consistency. This could take up to half an hour.
Check seasoning and add additional salt and pepper to taste.
Return the beef to the pan with the reduced sauce to heat through.
Serve with creamy mashed potato or a creamy mashed parmesan cauliflower for a lower carbohydrate option.
Reproduced from Beef and Lamb New Zealand with permission.