This recipe is for four people, I am not big on my meat portions so my son and I share, but my husband certainly is a big carnivore! I love this cut of beef, it’s so tender and tasty when cooked correctly, and of course the red wine just adds to the whole flavour and it’s a party in your mouth! An alternative to white potato mash is mashed pumpkin or mashed sweet potato. I would go with whatever is on special at the time. You can also serve with peas (my old man LOVES HIS PEAS! And its about the only green he will eat, so I pretty much serve peas with everything). Another extra you could put with this is a few mushrooms, it really does add to the dish – I tend to scrounge around in the crisper to see what I have left and throw it in.
4 large beef cheeks
1 cup of red wine
2 diced carrots
1 large brown onion
1 teaspoon of garlic
1 teaspoon of brown sugar
1 can of tinned tomatoes
1 tablespoon of roast meat gravel
4 large potatoes (for mash or roasting)
1/2 cup of water
Brown the beef cheeks in a pan with the onion, then put into your slow cooker with the rest of the ingredients. Cook on low for 6-7 hours. Serve with mash potato.