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Beef Cheek Casserole

with Beef Bone Broth Concentrate
recipe-difficulty
Not too tricky
recipe-serves
6
ready-in
2 hours
Beef Cheek Casserole

Everyone needs a good casserole in their cooking arsenal. These days we’re seeing cheaper cuts of meat come back into fashion in restaurants and cookbooks. The great thing about this is not only is it easier on the hip pocket, but these cuts with their skin and connective tissue are packed with collagen! What’s old is new again! And especially so with this delicious ‘cheeky beef’ take on a household classic.

Our casserole calls for a stock made from our bone broth rather than store-bought, so nutritionally this dish packs a real punch!

Main Meals
Australian Inspired
Pantry Items
View in metric
  •  2 tbsp Beef Bone Broth Hearty Original
  • or 2 tbsp Beef Broth Broth Concentrate
  • 4 beef cheeks
  • 5 cloves garlic - sliced
  • 6 rashes middle bacon cut into small lardons.
  • A bouquet garni (a couple of sprigs of herbs - we used rosemary, bay leaves, thyme and parsley tied together with kitchen twine)
  • 1 onion
  • 1/2 cup tapioca flour
  • 1 tsp himalayan salt
  • 2 cups organic, sulphate free red wine
  • 2 star anise
  • 1/2 cup flat leaf parley leaves, chopped
  • 1 tsp Pepper
  • 2 cups boiling water
  • Olive oil
  • Sourdough (Or your choice of gluten free bread) to serve

Lightly dust the beef cheek with tapioca, and a little salt and pepper. Shake off excess.

Heat a frying pan with olive oil, and brown the cheeks on each side to get those flavors going! Remove and add to your slow cooking pot or pressure cooker.

In the same pan, fry the bacon until browned. Add to the pot. Then add the onion and garlic to the frying pan and lightly soften. Add more olive oil if necessary. Be careful not to burn the sticky bits on the pan.

Add the onion to the pot then deglaze the pan with a little of the red wine. Add that to the pot, the rest of the red wine, the beef bone broth, the boiling water, and star anise.

Make sure the beef cheeks are covered in liquid, topping up with extra stock if needed.

Cook in the pressure cooker for 1 hour. Or in a slow cooker or oven for 4-6 hours (or until tender).

Once the cheeks are tender, pull apart with a fork.

To thicken the casserole, pour it into a large frying pan and simmer on the stove to reduce the sauce for 20-30 mins. Stir frequently to stop from sticking to the bottom of the pan.

Scatter parsley leaves over the casserole and serve with crusty sourdough.