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Cider & Thyme Beef Cheeks

These were damn near restaurant-quality I tell ya!


  • 2kg trimmed beef cheeks

  • 15 baby onions, peeled and halved

  • 3 celery stalks, peeled and chopped

  • 400g baby carrots, ends trimmed

  • 4 sprigs of fresh thyme

  • 375ml of ya favourite dry apple cider (I used "Hills Apple Cider")

  • 2 tablespoons cocominos

  • 1 tablespoon coconut sugar

  • 1 cup beef stock

  • ¼ cup tomato paste

  • 1 teaspoon pink himalayan salt

  • 1/2 teaspoon ground black pepper

  • 1 tablespoon Dijon mustard

  • 2 cups green beans

  • To serve: Mash potato


  1. Combine onions, celery, carrots, thyme, cider, stock, tomato paste, mustard, coconut sugar, salt, pepper and cocominos in a large slow-cooker

  2. Add the beef cheeks and stir to coat in the mixture on all sides

  3. Cook, covered, on low for 9-10 hours

  4. Take out the thyme and add the beans to the slow-cooker, then continue cooking on low for another 30-minutes

  5. Season with salt and pepper to taste, then serve hot over some mashed potato!

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