i hate the cold weather, if there’s no snow there is no reason for it to be cold. is that just me? i moved from northern new south wales where it would get incredibly cold in winter to Brisbane. when i moved it was a spur of the moment decision, i was walking to the pub with my boyfriend at the time and we had been talking about moving for a couple of months, and he said what about Brisbane? i said yes, and 2 weeks later we moved.
i love Brisbane, i had always lived in small towns before i moved here and it was difficult for me at first. i had never lived more than 15 minutes away from my mum and suddenly i was in a different state living in a city where i only knew half a dozen people.i thought things would get easier when i found a job but it took me over 3 months to find a job and during that time i felt so isolated and alone.
that’s when i found cooking. i’ve mentioned this before, i used to watch Jamie Oliver and one day i was inspired to cook on of his recipes and that changed everything. suddenly i had something to offer, i could bring people together and provide a beautiful meal.
one of the things i do enjoy about cold weather is the food, soups, stews, beef stroganoff or slow cooked melt in the mouth meat, like these beef cheeks. this is the kind of meal that is made for cold nights, comfort food at it’s finest. perfectly melting beef cheeks, in a flavour packed red wine & mustard sauce. served along side creamy garlic marscapone mash and steamed greens. while this meal sounds complex the slow cooker does all the hard work for you.
red wine & mustard beef cheeks with garlic marscapone mash
- 700 grams beef cheeks
- 2 onions, sliced
- 2 carrots, finely diced
- 100 grams muchrooms, diced
- 1/4 cup plain flour
- 1 cup red wine
- 1 cup beef stock
- 2 tablespoons seeded mustard
- 2 tablespoons worcestershire sauce
- 600 grams potatoes
- 2 teaspoons rock salt
- 4 garlic cloves, whole peeled
- 40 grams butter
- 80 grams marscapone
- 1/4 cup cream
- 1/2 teaspoon pepper
place a fry pan over medium heat and add 1 teaspoon of grapeseed oil. saute the onion until golden, tip into your slow cooker.
add another teaspoon of oil to the fry pan and saute the carrot and mushroom until golden, tip into the slow cooker with the onion.
place the flour onto a plate or in a shallow bowl and season well with salt and pepper. coat the beef cheeks in flour well. and tip the remaining flour into the slow cooker with the veg, stir well to coat.
brown the beef cheeks in the fry pan then place in the slow cooker onto top of the veg.
pour the red wine into the fry pan to deglaze it, then pour the wine over the beef. mix the stock, mustard and worcestershire in a jug and pour over the beef.
set the slow cooker to low for 8 hours or high for 4 hours depending on your time.
about an hour before the beef is ready peeled the potatoes and place them in a saucepan with the salt and garlic and boil until the potatoes are soft.
strain the potatoes and mash with the garlic, add the butter and mash until smooth. stir in the marscapone, cream and pepper.
serve the beef cheeks on a bed of mashed potato with steamed greens, spoon over the sauce from the slow cooker and enjoy!