Slow Cooked Beef Cheeks with Fettucine
Recipe supplied by: Karen Myors
Ingredients
- 1 kg beef cheeks (approx 4)
- 1 tbspn oil
- 200 g streaky bacon, sliced
- 1 brown onion, Chopped
- 1 carrot, finely chopped
- 4 tspns minced garlic
- 2 cups beef stock
- 2 tbspns tomato paste
- 2 tbspns butter
- 1 punnet swiss brown mushrooms, sliced
- 1 cup beef stock (extra)
- Seasonings to taste (salt and pepper)
- 4 anchovies, sliced (optional)
- Cooked Fettucine to serve
Method
- Preheat oven to 160 degrees C
- Heat oil in heavy based casserole dish and brown beef cheeks then set aside
- Cook bacon in dish until browned, set aside with meat
- Add onion, carrot, garlic (and anchovy - optional)
- Cook on medium heat until onion is softened, approx 5 minutes
- Add beef stock and tomato paste, stir to combine and heat
- Return bacon and beef to the dish, bring to boil
- Cover and cook in oven for 2hrs, turn beef over and cook for another 1 hour or until beef is very tender
- Cook mushroom in butter for about 5 minutes, until browned, then add extra beef stock and bring to boil
- Add to beef mix in last 15 minutes of cooking
- Season to taste
Cooking Tips & Tricks
To serve
 |
Remove from heat and serve on a bed of Fettucine |
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- Nutrition Facts:
- Recipe Uploaded: 28.07.2015
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