Cider & Thyme Beef Cheeks

These were damn near restaurant-quality I tell ya!

Ingredients:

• 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

Method:

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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