You can not go past a good slow cooked beef cheek during winter. This is the ultimate winter dish for any household. I think I’ll do a different version each winter.

SERVES 4

INGREDIENTS

• 2tbs olive oil
• 4 “good sized” beef cheeks (ranging anywhere from 220g each)
• 1 onion, diced
• 4 cloves of garlic, chopped or 1.5tsp minced garlic
• 1 long red chilli, deseeded and chopped – optional
• 2 carrots, roughly chopped
• 1 large sweet potato, peeled and cubed
• 2 tbs tomato paste
• 2 cups of canned crushed tomatoes
• 750ml beef stock
• 1 dried bay leaf
• 4 sprigs of thyme
• 4 sprigs of rosemary
• freshly ground pepper & salt
• chopped parsley to garnish at the end

CAULIFLOWER RICE

SERVES 4

• 500g brought cauliflower rice, in the fresh fruit & veg section
• 1tsp ghee
• 1tsp garlic
• fresh parsley – optional

METHOD

1. Melt the olive oil in a large, heavy based saucepan over high heat
2. Season the beef cheeks with pepper and salt add them to the pan to sauté them for roughly 3-4mins or until sealed and browned on all sides
3. Have your slow cooker on and once the beef cheeks are browned place them in the slow cooker on a low heat
4. return back to your pan and add the onion, chilli and garlic, cook until onions are translucent, roughly 3mins
5. Add the chopped carrot and sweet potato and cook for a further 2mins
6. Pour over the tomato paste, crushed tomatoes and beef stock. Stir through the bay leaf, thyme, rosemary and pepper and salt
7. Bring to the boil and than reduce the heat to low, cover with a lid and allow it to simmer for 5mins
8. Add the sauce to the slow cooker over the top of the beef cheeks and cook for 5-6hrs
9. Cauliflower rice is next
10. On a medium heat, melt the ghee in a saucepan and add the cauliflower rice with the garlic and stir through for roughly 4-5mins before you serve the beef cheeks
11. Add the fresh parsley at the end

CALORIES PER SERVE = 575

PRO 50.5G

FATS 25.5G

CARBS 37.2G

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