Sydney weather, what is wrong with you? you bless us with some awesome summer-esque weather one day then the next day its windy and wet. and people say women are more tempermental... i'd say Sydney weather beats all women out there!
So what does wild weather call for? something warm and comforting! this is definitely not the dish to eat during warmer weather, but when its windy and rainy outside, this is the best slow cooked dish one could ever ask for. This recipe is adapted from Charlie from Hotly Spiced ( i added 3 times the mushrooms and some other veges i found in my fridge). I did have some trouble finding beef cheeks in my area (asian butchers don't seem to know what beef cheeks are...) but that doesn't stop me from making this dish! I also got to use some of the Taylor's wine that i won from Lianne from Food Made with Love earlier this year. (p.s she also has some lean mean slow cooking dishes with wine!)
This recipe is pretty straightforward and you can easily chop and change the ingredients.
the most time consuming part is all the prepping and chopping, bu once that is done, its just a matter of browning the meat and throwing everything into a pot!
1/4 cup flour with a pinch of salt and pepper
1.2kg of beef cheeks
2 tbsp olive oil
2 brown onions
6 garlic cloves
2 small potatoes
3 stalks of celery
1 cup red wine
500 ml beef stock 2tbsp
tomato paste 2 tbsp
brown sugar, for seasoning
a handful of fresh thyme, leaves stripped from stems
25 button mushrooms, wiped clean with a damp cloth and halved
25 Swiss brown mushrooms, wiped clean with a damp cloth
20 Shiitake mushrooms
First up, coat the beef cheek pieces with some plain flour with a pinch of salt and pepper mixed in. shake off any excess.
then heat up oil in a pan and brown off the cheeks till both sides have a nice brown colour.
in a casserole dish or a slow cooker pot, cook off all the veges except the mushrooms and potatoes until soft. Add in the beef cheeks then add in the wine. allow the alcohol to cook off. Then add in the tomato paste, brown sugar, thyme and beef stock, bring it back to boil. Season as needed. (i added in some mushroom essence and some pepper)
Meanwhile in a separate pan, heat butter and cook off the mushrooms. i added in some rosemary and garlic. Once mushrooms are done, add it ot the slow cooker pot and leave it to cook. i left mine overnight as i started cooking late into the night (10pm ish?)
The result: flavoursome beef and soft veges. i served it with polenta. ( it was my first time making polenta from scratch, i dont think i quite got the texture correct... oops!) I also need to work on my plating skills.
I will definitely make this again when the weather starts to cool again and i would add more mushrooms than ive already added in this time!
Thank you charlie for such an awesome recipe!
Till next time,