Les Croucher’s Slow Cooked Beef Cheeks

By Annabelle Chapple
July 5, 2016
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Author Notes: This is a fabulous winter warmer! And the big game-changer in the recipe? The silky mushrooms. Thanks to Les Croucher from Rayners Meats in New Farm, Brisbane. I interviewed him for the New Farm Village News.Annabelle Chapple

Serves: 4

  • 1 tablespoon olive oil
  • 1.7 ounces plain flour
  • 2.2 pounds beef cheeks
  • 1 cup red wine
  • 7 ounces fresh shiitake mushrooms, diced
  • 14 ounces (1 can) whole canned tomatoes
  • 1 handful fresh thyme leaves
  • 1 clove garlic, diced
  • 1 handful flat leaf parsley, to garnish
  1. Heat the olive oil in a large frying pan over a medium-high heat. Dust the beef cheeks with flour, then place in pan, searing on both sides. Remove when lightly browned
  2. Add the wine to the frying pan to deglaze, then add mushrooms, tomatoes, garlic and thyme and cook until mixture is simmering.
  3. Place the beef cheeks in the slow cooker, pour the mushroom mixture over the meat and cook on the lowest setting for 6-8 hours.
  4. Before serving sprinkle with parsley. Pairs well with mashed potatoes or cooked polenta.

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