Beef Cheeks With Broccoli MashYum Gluten Free

Beef Cheeks with Broccoli Mash

{ Winter is all about comfort foods and nothing screams Winter more than a slow cooked dish! Beef Cheeks are an economical cut of meat and the longer they are cooked the more tender they are. Winter food at it’s very best. }

Contributor: Steph Lowe

{ INGREDIENTS }

4 grass-fed beef cheeks

2-3 sprigs fresh rosemary

2 garlic cloves, sliced

1 leek, roughly sliced

2 carrots, diced

2 celery sticks, diced

2 zucchinis, diced

400g tin chopped tomatoes

1 tablespoon tomato paste, no added salt

1 cup broth

1 – 2 bay leaves

1 teaspoon oregano

Sea salt & pepper, to taste

Broccoli Mash

1 medium head of broccoli, floreted

2 tablespoons grass-fed butter

Sea salt, to taste

{ METHOD }

On the base of a slow cooker lay the garlic cloves and fresh rosemary. Place the beef cheeks on top of this.

Add leek, carrots, celery and zucchinis. Add in tin tomatoes and paste, broth, bay leaves and oregano. Season generously and toss to ensure all ingredients are well combined. Cover and place the slow cooker on low for 8 hours.

Prior to serving, bring a small saucepan of water to the boil on the stove. Place broccoli florets in a colander or steamer basket, cover with a lid and lightly steam for 4-5 minutes or until softened. Remove from the colander or steamer basket and return to drained saucepan. Mash broccoli with butter and season with salt to taste. Serve with the beef cheeks.