equipment

  • 1 slow cooker

ingredients

  • 1 1/4 kilograms beef cheeks trimmed fat
  • 1/4 cup
    • flour
  • 1 pinch salt and pepper
  • 1 teaspoon parsley
  • 1 teaspoon of oregano
  • 1 teaspoon of garlic powder
  • 1 teaspoon onion powder
  • 3 tablespoons oil
  • 2 onion
  • 2 diced carrot
  • 6 cloves of garlic
  • 1 cup shiraz red wine
  • 2 cup broth meat (liquid)
  • 2 tablespoons brown sugar
  • 2 tablespoons tomato paste
  • 3 sprigs chopped thyme leaves removed
  • 2 laurel
  • 40 g butter
  • 6 fungi dried shiitake
  • 12 button mushrooms
  • 6 Swiss brown mushrooms halved

Method

  • STEP 1 cheeks Toss in flour. Heat oil in skillet over medium heat and brown the meat. Remove to a plate.
  • STEP 2 Add more oil, if necessary, and add the carrots, onion powder, garlic powder, parsley and oregano. Season with salt and pepper. Bake until golden brown.
  • STEP 3 Place half of the onion mixture into the base of the slow cooker, the beef cheeks placed on top, then cover with the remaining onion mixture.
  • Step 4 Deglaze the pan with the red wine, then add broth, sugar, tomato paste, reconstituted mushrooms, bay leaves and thyme leaves.
  • STEP 5 Bring to a boil then pour into slow cooker.
  • STEP 6 Add the butter to the pan and fry the garlic and other mushrooms for 3 minutes, then add the beef, stirring in.
  • STEP 7 Set high cooking and cook for 4 hours or on low for 8 hours.
  • STEP 8 If the sauce needs thickening, remove the cover for an hour of cooking time.
  • STEP 9 Serve with garlic mash and steamed vegetables.

Notes