[Frozen] Silver Fern Beef Cheeks Whole Slab – Halal – New Zealand – Steak

Description

Indulge in the rich, melt-in-your-mouth experience of Silver Fern Farms Beef Cheeks. Sourced from grass-fed, free-range cattle, these premium cuts are renowned for their tenderness and robust flavor. Perfect for slow cooking, they transform into a savory masterpiece with minimal effort.

Whether braised in red wine or simmered in a hearty stew, Silver Fern Beef Cheeks promise a deliciously satisfying meal that celebrates the essence of quality New Zealand beef. Elevate your dining experience with this exquisite cut, perfect for gatherings or cozy nights in.

Product Details

Country of Origin: New Zealand
Ingredients: 
Storage: Keep frozen at or below -12°C (0°F). Do not refreeze after thawing.
Carton Pack Size:  

Product Recipe

COOKING & PREPARATION:

Ingredients Needed:

Beef Cheeks

Olive oil

Salt and pepper

Aromatics (onions, garlic, carrots, and celery)

Herbs (thyme, rosemary, or bay leaves)

Liquid (beef broth, red wine, or a combination)

Preparation Steps:

Season the Meat: Generously season the beef cheeks with salt and pepper. Let them sit at room temperature for about 30 minutes to enhance flavor.

Sear the Beef: In a large, heavy-bottomed pot or Dutch oven, heat a drizzle of olive oil over medium-high heat. Sear the beef cheeks on all sides until they develop a rich brown crust. This step adds depth to the final dish.

Sauté Aromatics: Remove the beef and set aside. In the same pot, add chopped onions, garlic, carrots, and celery. Sauté until softened and fragrant, about 5-7 minutes.

Deglaze: Pour in your chosen liquid (like red wine or beef broth), scraping up any browned bits from the bottom of the pot. This adds flavor to the sauce.

Combine Ingredients: Return the seared beef cheeks to the pot. Add herbs and enough liquid to cover the meat about halfway.

Slow Cook: Bring to a gentle simmer, then cover and transfer to a preheated oven at 160°C (320°F) or let it cook on low on the stovetop. Cook for 2-3 hours, or until the meat is fork-tender.

Serve: Once done, remove the beef cheeks from the pot and let rest for a few minutes. Strain the cooking liquid, if desired, and reduce it on the stovetop to create a rich sauce.

Serve the beef cheeks with the sauce over creamy mashed potatoes or alongside seasonal vegetables.