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Slow Cooked Beef Cheeks And Black Garlic

The braising liquid in this Beef Cheeks recipe is infused with incredible flavour and when pureed, transforms into a thick, luscious gravy-like sauce.


  • 2 brown onions
  • 4 garlic cloves
  • 4 celery sticks
  • 4 carrots
  • 1 litre beef stock
  • 3 cups red wine
  • 4 beef cheeks
  • Bunch of thyme
  • 3 bay leaves
  • 2 heads of black garlic


  • In a large stockpot of slow cooker, saute the onions, garlic and celery.
  • Add carrots, stock and red wine to the pot and gently bring to the boil.
  • Add the beef cheeks, cover and simmer for 6 hours at a low heat.
  • Remove from heat and remove the beef cheeks, bay leaves and thyme from the pot, setting the cheeks aside.
  • Add the garlic cloves to the stock, then blend into a sauce using a stick blender.
  • Return the beef cheeks to the sauce and warm for 10 minutes.
  • Serve with mash.

Recipes supplied by Deneil Fernandez, www.secretsuppers.com, @secretsuppers.

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