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
Combine onions, celery, carrots, thyme, cider, stock, tomato paste, mustard, coconut sugar, salt, pepper and cocominos in a large slow-cooker
Add the beef cheeks and stir to coat in the mixture on all sides
Cook, covered, on low for 9-10 hours
Take out the thyme and add the beans to the slow-cooker, then continue cooking on low for another 30-minutes
Season with salt and pepper to taste, then serve hot over some mashed potato!
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