Serves
4
Prep Time
15 minutes
Cooking Time
360 minutes
Ingredients
- 2 tablespoons olive oil
- 800g trimmed beef cheeks
- 1 onion, chopped
- 2 carrots, sliced
- 2 sticks celery, sliced
- 2 cloves garlic, crushed
- ½ cup beef or vegetable stock
- 390g jar Leggo’s Tomato & Barossa Shiraz Gourmet Pasta Sauce
- 1 small sprig fresh rosemary
- Chopped fresh parsley, for garnish
- Creamy mashed potato and green beans, for serving
Method
STEP 1Heat 1 tablespoon oil in a non stick frypan over medium heat. Season beef cheeks and sear until well browned. Remove and transfer to a slow cooker.
STEP 2
Heat remaining oil in same frypan and cook onion, carrot, celery and garlic for 4-5 minutes or until slightly softened. Deglaze frypan with stock.
STEP 3
Pour contents of frypan over beef cheeks. Pour in Leggo’s Gourmet Pasta Sauce, add rosemary and stir.
STEP 4
Cook on LOW for 6 hours or until beef cheeks fall apart when pressed with the back of a spoon. Remove rosemary, gently pull meat apart with 2 forks. Garnish with parsley, serve with creamy mash and green beans.
Tips
This recipe is delicious served through short pasta, topped with finely grated parmesan.