Beef Cheeks Slow Cooker Recipes Jamie Oliver

JAMIE OLIVER'S PAPPARDELLE WITH BEEF RAGU

Steps:

• Season beef with salt and pepper to taste. Place an uncovered pressure cooker or oven-proof Dutch oven over medium-high heat, and add olive oil. When oil is hot, add beef. Stir until beef is well browned on all sides, about 5 minutes. Add rosemary and sage sprigs, onion, garlic, carrot and celery. Reduce heat to medium-low and sauté until vegetables are softened, about 5 minutes.
• Add Chianti and continue to simmer until liquid has reduced by half, about 15 minutes. Add tomatoes and their juices, and if using pressure cooker, 1/2 cup water. Secure lid and pressure gauge of pressure cooker, and follow manufacturer's instructions to bring contents of pot to a simmer. Reduce heat to low, and simmer for 45 minutes. If using Dutch oven, simmer, covered, in a 275-degree oven, or on the stove over low heat, for 3 to 3 1/2 hours.
• Place a large pot of lightly salted water over high heat to bring to a boil. Remove pressure cooker from heat, or Dutch oven from oven. After pressure has dropped in pressure cooker, follow manufacturer's instructions to remove lid. Using two forks, finely shred meat and vegetables. Discard herb stems. Loosely cover pan and return it to low heat to keep warm.
• Add pappardelle to boiling water. As it cooks, scoop out 1/2 cup water and reserve. Cook pasta to taste, then drain well. Return pasta to pot, and add butter and 1/4 cup Parmigiano-Reggiano; mix gently until butter has melted. Add a little reserved cooking water to loosen.
• To serve, lift pasta into each of six shallow bowls. Spoon beef ragù over top. Sprinkle each bowl with a pinch of orange zest and rosemary, and a spoonful of cheese.

BEEF CHEEK RAGù

Steps:

• Preheat the oven to 160ºC/325ºF/gas 3. Cover the porcini with boiling kettle water and leave to rehydrate. Season the beef cheeks with sea salt and black pepper, then brown them in a large casserole pan on a high heat with a splash of oil, turning until well coloured all over. Meanwhile, slice the pancetta into lardons. Peel the celery, onions and carrots, then chop into rough 1cm dice. In a pestle and mortar, crush the cloves with 1 teaspoon each of salt and pepper, then peel and pound in the fresh garlic.
• When brown, push the cheeks to one side of the pan and reduce to a medium heat. Add the pancetta and cinnamon, stirring until the pancetta is lightly golden. Drain the porcini, reserving the liquor, then roughly chop and add to the pan with the veg. Tie the herbs together, then stir in with the garlic mixture. Fry for 15 minutes, or until soft, stirring occasionally.
• Pour in the wine, let it reduce by half, then pour in the reserved porcini water (discarding just the last gritty bit) and the passata. Fill the passata bottle with water and pour into the pan. Cover with a scrunched-up sheet of wet greaseproof paper and a lid. Cook in the oven for 4 hours, or until the meat is outrageously tender and the sauce has thickened. Taste the sauce and season, if needed, then serve up however you wish.

BEEF TAGINE

Steps:

• Mix all the spice rub ingredients together in a small bowl with a good pinch of sea salt and black pepper.
• Put the beef into a large bowl, massage it with the spice rub, then cover with clingfilm and place in the fridge for a couple of hours, preferably overnight.
• When you're ready to cook, peel and finely chop the onion, and pick the coriander leaves, finely chopping the stalks.
• Heat a generous lug of oil in a tagine or casserole pan over a medium heat, add the meat and fry for 5 minutes to seal. Add the onion and coriander stalks and fry for a further 5 minutes.
• Drain and tip in the chickpeas, followed by the tomatoes, breaking them up with a spoon, then pour in 400ml of stock and stir well. Bring to the boil, then cover and reduce to a low heat for 1½ hours.
• Meanwhile, deseed and chop the squash into 5cm chunks, then destone and roughly tear the prunes. Toast the almonds in a dry frying pan until lightly golden, then tip into a bowl.
• When the time's up, add the squash, prunes and remaining stock. Give everything a gentle stir, then pop the lid back on and continue cooking for another 1½ hours. Keep an eye on it, adding splashes of water, if needed.
• At this stage, remove the lid and check the consistency. If it seems a bit too runny, simmer for 5 to 10 minutes, more with the lid off - the beef should be really tender and flaking apart now, so have a taste and season to taste.
• Scatter the coriander leaves over the tagine along with the toasted almonds. Serve with a big bowl of lightly seasoned couscous and dive in.

SLOW COOKED BEEF CHEEKS

Steps:

• Prepare the beef cheeks: cut off any large, fatty membrane. Pat dry then use 1 tsp of salt and black pepper to season the beef all over.
• Heat 2 tbsp olive oil in a large heavy based pot over high heat. Sear half the beef cheeks on each side until nicely browned. Remove beef cheeks onto a plate, repeat with remaining cheeks.
• Turn down the heat to medium high and heat the remaining 1 tbsp of olive oil. Add garlic and onion. Sauté for 3 minutes until onion is becoming translucent.
• Add the celery and carrot,s sauté for a further 3 minutes.
• Follow directions for your chosen cooking method below.

SLOW COOKER BEEF CHEEKS RECIPE

Steps:

• In a frypan over high heat, quickly brown the beef cheeks. Once brown, put to the side.
• Add the red wine into the same frypan and cook for 2 minutes, stirring continually.
• In a slow cooker, add the onions, garlic, carrots, brown sugar, tomato paste, bay leaves, thyme, and the mushrooms. Lastly, add the beef cheeks, wine, and beef stock.
• Cook on low for 8 hours or until the beef cheek is tender.
• Season with salt and pepper.
• Mix the cornstarch and water to form a paste. Slowly mix into the slow cooker. Allow to cook on high for a further 15 minutes or until thickened.
• Serve & Enjoy.

SLOW-COOKED BEEF CHEEKS

Steps:

• Preheat the oven to 160°C.
• Add a dash of oil to a large casserole dish (one that is suitable for stovetop and oven) and place over a medium-high heat.
• Dust beef cheeks with seasoned flour, place in casserole dish and brown on both sides (do this in batches to avoid overcrowding the dish).
• Transfer to a plate as you go.
• Lower the heat and add another dash of oil.
• Add the celery, carrot and onion and cook until soft.
• Add the garlic, bay leaves, orange rind, ground cumin and allspice and cook for a further one minute.
• Return browned beef cheeks to the casserole dish, pour in the red wine and bring to the boil.
• Pour in the beef stock, bring up to the boil again then cover with a disc of baking paper and a tight fitting lid.
• Place in the oven and cook for 3-3 ½ hours or until the beef cheeks are almost falling apart.
• Stir beef cheeks halfway through cooking and check seasoning as required.