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Beef Cheeks and Kiwi Quinoa

Delicious Kiwi Winter Warmer

4

Serves

15 mins

Prep Time

3 hrs 30 mins

Cook Time

Kathy Paterson

Recipe author

Kathy Paterson

Slow-cooked, falling apart beef is exactly what your winter weekend needed. Kathy Paterson's recipe creates rich beef cheeks that are so meltingly tender, that you can eat them with a spoon!

Served with steamed greens and light Kiwi Quinoa, a wholegrain quinoa grown in the central North Island, this is a very easy dish that is suited to an elegant dinner party or a hearty family feast!

This recipe is from Kathy Paterson's cookbook, 'Meat & Three'.

Slow-cooked, falling apart beef is exactly what your winter weekend needed. Kathy Paterson's recipe creates rich beef cheeks that are so meltingly tender, that you can eat them with a spoon! Served with steamed greens and light Kiwi Quinoa, a wholegrain quinoa grown in the central North Island, this is a very easy dish that is suited to an elegant dinner party or a hearty family feast! This recipe is from Kathy Paterson's cookbook, 'Meat & Three'.

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tag

Casserole/Slow,

Beef,

Nose to Tail,

Dinner,

Family Favourites,

Special Occasion & Entertaining,

Ingredients

Beef Cheeks

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1kg Quality Mark beef cheeks

lightly trimmed

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2 tbsp olive oil

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1 onion

finely sliced

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4 garlic cloves

crushed

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3 carrots

peeled and sliced

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2 celery

strings removed with a vegetable peeler and sliced

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1 tbsp white flour

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1 orange

finely grated zest and juice

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500ml beef stock

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2 bay leaves

Kiwi Quinoa

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1 cup (150g) Kiwi Quinoa

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2 cups (500ml) water

or vegetable stock

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1 lime

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juice

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2 tbsp extra virgin olive oil

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sea salt

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black pepper

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2 tbsp flat-leaf parsley

finely chopped

Method

Beef Cheeks

Kiwi Quinoa

To Serve

1

Preheat the oven to 160°C.

2

Heat a large frying pan over medium-high heat.

3

Rub the beef cheeks with 1 tablespoon of oil and place in the hot pan in batches so as to not overcrowd the pan. Brown on both sides, then place in a casserole dish as you go.

4

Lower the heat under the pan, add the remaining oil and then the onion and cook until the onion begins to soften – about 5 minutes.

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5

Add the garlic, carrots and celery and cook for a further 2-3 minutes.

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6

Stir in the flour and cook until lightly coloured.

7

Stir in the orange zest and juice and pour in the stock. Add the bay leaves.

8

Bring up to the boil then transfer to the casserole dish with the beef cheeks.

9

Season with sea salt and freshly ground black pepper.

10

Cover and place in the oven and cook for 3 hours until the beef cheeks are very tender.

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11

If the sauce needs thickening, remove the beef cheeks from the oven for 30 minutes before the end of the cooking time. Make a paste using 25g of softened butter and 25g of flour. Whisk into the sauce so that it thickens. Return beef cheeks to the oven to finish cooking.

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