Tender, slow-cooked beef cheeks in a rich, glossy sauce infused with Black Garlic Balsamic Vinegar with Cherry. Deep savoury flavours are balanced with a subtle sweetness, creating a comforting, restaurant-quality meal that's perfect served over creamy mashed potatoes or soft polenta.
Slow Cooked Balsamic Beef Cheeks
Rated 5.0 stars by 1 users
Category
Dinner
Servings
2
Prep Time
10 minutes
Cook Time
6 hours 29 minutes
This slow-cooked balsamic beef cheek recipe delivers melt-in-your-mouth beef enveloped in a luxurious, full-bodied sauce. The Black Garlic Balsamic Vinegar with Cherry adds layers of sweet, tangy complexity that perfectly complement the rich beef, while aromatic vegetables and herbs create incredible depth of flavour. Finished with a silky, glossy sauce, this hearty dish is pure comfort food—ideal for serving with buttery mashed potatoes or creamy polenta and fresh green vegetables for an elegant meal that's as impressive as it is satisfying.
Black Garlic & Co.
Ingredients
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Two tbsp olive oil
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700g beef cheeks, trimmed
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Salt and pepper
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150g brown onion, diced
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100g carrot, diced
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100g celery, diced
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One small handful fresh thyme sprigs (extra for garnish)
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Three large cloves garlic, finely chopped
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Four tbsp Black Garlic Balsamic Vinegar with Cherry
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One third cup dry red wine
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One cup boiling water
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One heaped tsp onion powder
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One heaped tsp beef stock powder
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One heaped tsp cornflour
Directions
Heat a large frying pan with 1 tbsp of olive oil and once hot then sear the beef cheeks for a couple of minutes on each side until browned. Season with salt and pepper then place beef in the slow cooker.
Use the same pan to heat 1 tbsp of olive oil. Sauté onion, carrot, celery, thyme and garlic until slightly browned. Pour in the vinegar and wine to deglaze the pan. Add boiling water, onion powder and stock powder. Season with salt and pepper then stir.
Pour into the slow cooker on top of the beef. Put the lid on and set the temperature to low. Cook for 6 hours or until the beef is tender and easily pulls apart. Turn the beef over every couple of hours if possible.
Once the beef is ready, thicken the sauce by mixing cornflour in a bowl with a small amount of cool water to make a thin paste. Tip into the slow cooker and stir through.
Replace the lid and cook on high for 15 minutes until it has thickened.
In the meantime, prepare the mash or polenta and steam the vegetables.
Serve the meal steaming hot with a sprig of thyme on top.
Recipe Note
Serving suggestion:
Serve with polenta or mashed potatoes and steamed green vegetables.