Barbecue sauce slow cooker beef cheeks

Hi there food lovers, this is just a quick post tonight. I’ve been a bit busy but not too busy to turn the slow cooker on and cook beef cheeks.

I went grocery shopping this morning with nothing specific in mind. I was in the meat section (my favourite section) and I saw beef cheeks and grabbed them.

Ingredients

• Beef cheeks
• Barbecue sauce
• Spring onions
• Leeks
• Carrots
• Celery
• Beef stock
• Red wine
• Fennel
• Red cabbage
• Red onion
• parsley
• Lime zest
• Lime juice
• Olive oil

Instructions

• Chop the carrots, celery, leeks, and spring onions and put them into the slow cooker vessel.
• Lay the beef cheeks on top of the vegetables.
• Squirt in a couple of generous squirts of barbecue sauce into the cooking vessel.
• Pour in a cup of beef stock and a cup of red wine.
• Turn the slow cooker on for six hours.
• Remove the meat after six hours.
• Purée the contents of the cooking vessel into a gravy.
• Finely dice some red cabbage with mandolin.
• Finely dice some red onion with mandolin.
• Finely dice some fennel with mandolin.
• Chop some parsley.
• Zest a lime.
• Remove the juice of a lime.
• Mix the lime juice and olive oil to make a salad dressing.
• Mix the red cabbage, red onion, fennel, parsely, and lime zest and dress with the lime juice and olive oil.
• Spread some of the salad onto a dinner plate.
• Slice a beef cheek and lay it on the fennel salad.
• Pour some of the gravy over the top of the sliced beef cheek.

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

•