2019-08-01 Eat Well

Beef Cheeks in Red Wine with Garlic Mash

Recipe / Georgia Harding

This melt-in-your-mouth meal is so good that my family

calls it ‘‘fancy restaurant food’’. It’s not at all difficult to

prepare and the result is incredibly delicious

Serves: 4

1 large onion, diced

3 cloves garlic, diced

2 sticks celery, finely diced

Small bulb fennel, finely

diced

1 large carrot, finely diced

1 tsp dried thyme

3 bay leaves

250mL beef or chicken

bone broth

250mL red wine

250mL water

1 tbsp sherry vinegar

1 tsp sea salt

Good grind black pepper

1kg beef cheeks (around

2–3 cheeks)

Garlic Mash

3 medium Dutch cream or

sebago potatoes (or any

good mashing potato),

peeled & diced

1 sweet potato, peeled

& diced

2 cloves garlic, peeled

& halved

2 tbsp butter or ghee

1 tsp sea salt

Black pepper, to taste

Preheat oven to 150°C.

In small or narrow ovenproof dish with lid, add onion,

garlic, celery, fennel, carrot, thyme, bay leaves, broth,

wine, water, vinegar, salt and pepper. Mix to combine.

Add beef cheeks and submerge in liquid.

Cover dish tightly with lid or foil and place in oven for

2 hours.

Turn cheeks, replace lid and return to oven for

further 1½ hours. Remove lid, turn cheeks again and

cook without lid for final 30 mins.

Twenty mins before beef cheeks are ready, prepare

mash by placing potato, sweet potato and garlic into

saucepan and covering with water. Bring to boil and

cook for 10 mins or until potato is soft when a knife

is inserted.

Once cooked, drain and mash with butter or ghee and

seasoning until creamy.

Serve immediately with beef cheeks on top of mash

and side of steamed greens.

Tip: I often add a steam basket on top of the mash while

it’s cooking to steam some vegetables such as broccoli,

beans or Brussels sprouts to accompany the meal.

Chickpea Vegetable Tagine

Recipe / Georgia Harding

Science confirms that diets containing a diverse range of vegetables produce

healthier gut bacteria. So while eating vegetables is important, eating a good

variety is beneficial for your gut and all-round nutritionally. This tagine is one

very nourishing pot of plant-powered goodness. Don’t be put off by the long list

of ingredients — remember that variety is a good thing. The method is really

simple (just half an hour of prep) and it produces a delicious, rich, hearty stew.

Leftovers are delicious for lunch the next day.

Serves: 6

2 tbsp olive oil

1 onion, diced

4 cloves garlic, diced

5cm ginger root, finely grated

2 eggplant, diced

4 carrots, diced

1 zucchini, diced

2 sweet potato, peeled and diced

1 tbsp honey

425g chickpeas, drained & rinsed

(or one cup cooked)

¼ cup currants

2 tsp ground cumin

2 tsp ground cinnamon

2 tbsp ground harissa

½ tsp ground turmeric

½ tsp smoked paprika

2 tsp sea salt

Grind black pepper

700g tomato passata

250mL stock or broth

2 cups cauliflower, broken into pieces

2 red capsicums, diced

Handful green beans, topped

& tailed

½ cup green olives

Bunch coriander, chopped

1 lemon, quartered

In cast-iron saucepan or slow cooker,

place olive oil, onion, garlic, ginger,

eggplant, carrots, zucchini, sweet potato,

honey, chickpeas, currants, spices,

seasoning, passata and stock or broth.

Mix well.

Cover with lid and simmer slowly for

90 mins.

Add cauliflower, capsicum, beans and

olives and cook for another 30 mins.

Serve over rice or quinoa with

coriander and lemon wedges.

Chickpea Vegetable Tag

Beef Cheeks in Red Wine

with Garlic Mash

Leftovers of this

tagine are delicious

the next day.

Photography: Georgia Harding

28 | EatWell

RECIPES

slow cooker

EWL026_020-029 CR Slow Cooker Meals-PR.indd 28EWL026_020-029 CR Slow Cooker Meals-PR.indd 28 5/08/2019 2:31:46 PM5/08/2019 2:31:46 PM

BeefCheeksinRedWinewithGarlicMash

Recipe/ GeorgiaHarding

Thismelt-in-your-mouthmealis sogoodthatmyfamily

callsit ‘‘fancyrestaurantfood’’.It’snotatalldifficultto

prepareandtheresultis incrediblydelicious

Serves: 4

1 largeonion,diced

3 clovesgarlic,diced

2 stickscelery,finelydiced

Smallbulbfennel,finely

diced

1 largecarrot,finelydiced

1 tspdriedthyme

3 bayleaves

250mLbeeforchicken

bonebroth

250mLredwine

250mLwater

1 tbspsherryvinegar

1 tspseasalt

Goodgrindblackpepper

1kgbeefcheeks(around

2–3cheeks)

GarlicMash

3 mediumDutchcreamor

sebagopotatoes(orany

goodmashingpotato),

peeled& diced

1 sweetpotato,peeled

& diced

2 clovesgarlic,peeled

& halved

2 tbspbutterorghee

1 tspseasalt

Blackpepper,totaste

Preheatovento150°C.

Insmallornarrowovenproofdishwithlid,addonion,

garlic,celery,fennel,carrot,thyme,bayleaves,broth,

wine,water,vinegar,saltandpepper.Mixtocombine.

Addbeefcheeksandsubmergeinliquid.

Coverdishtightlywithlidorfoilandplaceinovenfor

2 hours.

Turncheeks,replacelidandreturntoovenfor

further1½hours.Removelid,turncheeksagainand

cookwithoutlidforfinal 30 mins.

Twentyminsbeforebeefcheeksareready,prepare

mashbyplacingpotato,sweetpotatoandgarlicinto

saucepanandcoveringwithwater.Bringtoboiland

cookfor 10 minsoruntilpotatois softwhena knife

is inserted.

Oncecooked,drainandmashwithbutterorgheeand

seasoninguntilcreamy.

Serveimmediatelywithbeefcheeksontopofmash

andsideofsteamedgreens.

Tip:I oftenadda steambasketontopofthemashwhile

it’scookingtosteamsomevegetablessuchasbroccoli,

beansorBrusselssproutstoaccompanythemeal.

ChickpeaVegetableTagine

Recipe/ GeorgiaHarding

Scienceconfirmsthatdietscontaininga diverserangeofvegetablesproduce

healthiergutbacteria.Sowhileeatingvegetablesis important,eatinga good

varietyis beneficialforyourgutandall-roundnutritionally.Thistagineis one

verynourishingpotofplant-poweredgoodness.Don’tbeputoffbythelonglist

ofingredients—rememberthatvarietyis a goodthing.Themethodis really

simple(justhalfanhourofprep)andit producesa delicious,rich,heartystew.

Leftoversaredeliciousforlunchthenextday.

Serves: 6

2 tbsp olive oil

1 onion, diced

4 cloves garlic, diced

5cm ginger root, finely grated

2 eggplant, diced

4 carrots, diced

1 zucchini, diced

2 sweet potato, peeled and diced

1 tbsp honey

425g chickpeas, drained & rinsed

(or one cup cooked)

¼ cup currants

2 tsp ground cumin

2 tsp ground cinnamon

2 tbsp ground harissa

½ tsp ground turmeric

½ tsp smoked paprika

2 tsp sea salt

Grind black pepper

700g tomato passata

250mL stock or broth

2 cups cauliflower, broken into pieces

2 red capsicums, diced

Handful green beans, topped

& tailed

½ cup green olives

Bunch coriander, chopped

1 lemon, quartered

In cast-iron saucepan or slow cooker,

place olive oil, onion, garlic, ginger,

eggplant, carrots, zucchini, sweet potato,

honey, chickpeas, currants, spices,

seasoning, passata and stock or broth.

Mix well.

Cover with lid and simmer slowly for

90 mins.

Add cauliflower, capsicum, beans and

olives and cook for another 30 mins.

Serve over rice or quinoa with

coriander and lemon wedges.

Chickpea Vegetable Tag

Beef Cheeks in Red Wine

with Garlic Mash

Leftovers of this

tagine are delicious

the next day.

Photography: Georgia Harding

28 | EatWell

RECIPES

slow cooker