These slow cooked beef cheeks are so meltingly tender that you can eat them with a spoon. And the sauce is so flavourful you'll want to drink it out of a cup. This recipe makes enough to serve 6 people, made with 6 small beef cheeks (or share 4 large ones). Leftovers are brilliant to turn into a quick ragu to toss through pasta or making a pie (recipes will be posted shortly!).
1. The beef cheeks I got were unusually large, around 350g/12oz each. Great man size portions. Usually beef cheeks are around 250g/8oz each and I get 6.
2. If you can't find beef cheeks, substitute with any other cut of beef suitable for slow cooking. Cut them into 250g/8oz pieces.
3. You need to use starchy potatoes for mashed potato as they breakdown when cooked, making them perfect for mashing. The best to use are Russet (common in the US), Yukon Gold, dutch creams, King Edwards or red delight. However, great all rounders like golden delight, coliban, red rascal and Sebago (popular in Australia) still works great.
I use Sebago which are the brushed potatoes you can get from any supermarket in Australia (ie. the ones with dirt on them).
4. Leftover beef cheeks and sauce can be kept in the freezer for 3 months.
5. Slow Cooked Beef Cheeks nutrition per serving, excluding mashed potato.