Low FODMAP Beef Cheeks

Ingredients

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Servings:

Beef Cheeks

750   beef cheeks
0.5   salt
0.25   black pepper*
1   garlic infused oil*
80   leek (green leaves only, finely chopped)*
240   carrot (peeled & cut into cubes)
340   Japanese (Jap) pumpkin (Kabocha squash or Buttercup squash) (peeled & cut into cubes)
375   merlot red wine
250   low FODMAP beef stock or chicken stock*
4   dried bay leaf
1   dried thyme*

Creamy Mashed Potato

1200   potato (peeled & cut into small cubes)
125   low FODMAP milk (add more as needed)
3   dairy free spread (olive oil spread or butter)*
0.75   salt

Greens

270   broccoli (cut into florets)*
270   green beans (cut into bite sized pieces)

* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.

Low FODMAP Slow Cooked Beef Cheeks

PREP IN 35 MIN COOKS IN 6 HR SERVES 6
BY ALANA SCOTT REVIEWED BY Geraldine Van Oord (APD)
FEATURED IN Dinner

These low FODMAP slow cooked beef cheeks are so tender they melt in your mouth! Make sure you eat this dish with a spoon, lashings of gravy, and creamy mashed potato.

  • Gluten Free Option
  • Dairy Free
  • Egg Free
  • Nut Free
  • Soy Free
MAKE GLUTEN FREE SHOW NUTRITION

Nutrition per serve

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Calories 523
Fat 14.2g
Saturates 3.5g
Protein 35.6g
Carbs 56.2g
Sugars 10.1g
Fibre 10.4g
Salt 0.9g
Iron 6.6mg
Calcium 148.1mg
Calories 523
Fat 14.2g
Saturates 3.5g
Protein 35.6g
Carbs 56.2g
Sugars 10.1g
Fibre 10.4g
Salt 0.9g
Iron 6.6mg
Calcium 148.1mg
Calories 523
Fat 14.2g
Saturates 3.5g
Protein 35.6g
Carbs 56.2g
Sugars 10.1g
Fibre 10.4g
Salt 0.9g
Iron 6.6mg
Calcium 148.1mg
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    Prepare the beef cheek by removing the large fatty membrane. Pat dry and rub with salt and pepper. Prep the pumpkin and carrot by dicing into 2cm (0.8 inch) cubes. Finely chop the green leaves of the leek.

    Heat the oil in a large frypan over medium-high heat. Brown the beef cheeks on each side until nicely browned. Place to one side. Then add the wine and simmer for 2 minutes to burn off the alcohol. Mix the wine around the pan to dissolve in the pan juices from the beef cheeks.

    Slow Cooker Directions

    Grease the slow cooker. Add the green leek tips, carrot, pumpkin, browned beef cheeks (put these on top), wine, beef stock, bay leaves, and dried thyme. Season generously with salt and pepper.

    Cook for 6 hours on high (250g/8oz beef cheeks) or 8 hours on high (350g/12oz beef cheeks) or 10-12 hours on low. As your beef finishes cooking, make your mashed potato (directions below).

    Oven Directions

    Grease a casserole dish with a lid. Add the green leek tips, carrot, pumpkin, browned beef cheeks (put these on top), wine, beef stock, bay leaves, and dried thyme. Season generously with salt and pepper.

    Cook for 3-3.5 hours at 160ºC (320ºF) until the cheeks are tender. Turn once during cooking. As your beef finishes cooking, make your mashed potato (directions below).

    Make the Gravy

    Remove the beef cheeks and place to one side. Discard the bay leaves. Then using a stick blender puree the braising liquid into a thick gravy. If your sauce is too thick mix through ¼ to ½ a cup of hot water. Taste and season with more salt and pepper as needed. Add the shredded beef checks into the gravy or cut into portions and serve the gravy on top.

    Creamy Mashed Potato

    Cook the potatoes in a large saucepan of boiling water until tender (takes about 15 - 20 minutes). Drain the potatoes. Then add the dairy free spread, milk, and season with salt. Mash until smooth.

    As the potato cooks, steam or blanch your broccoli and green beans.

    To Serve

    Serve the melt in your mouth beef cheeks on top of the creamy mashed potato with lashings of gravy. Have your greens on the side. This recipe also freezes well!

Buying Tips

Garlic infused oil is found in the oil section of your local supermarket. It should be clear with no floating bits of garlic. You can also make garlic infused oil at home by frying garlic cloves in cooking oil, until they are golden and fragrant (then remove the garlic before you continue cooking your meal). This is a low FODMAP way to capture the garlic flavour as the fructans can't leach into the oil.

Make sure you buy a leek that has long green tips (this is the low FODMAP part), as you can’t use the white/light green leek bulb (this part is high FODMAP).

Broccoli is low FODMAP in 1 cup serves according to Monash University. Just avoid larger serves as these can become high FODMAP.

Choose a stock that does not include onion or garlic. We prefer to use Massel Chicken Stock Cube 7's (in the yellow & blue packet). This product is low FODMAP, gluten free and vegan (despite it's name) and each packet makes 7 cups of stock. This product can be brought online around the world and is available from some supermarkets.

Gluten Free Tips

Herbs and spices are naturally gluten free, however they can become contaminated during manufacturing processes. If you are highly sensitive to gluten, check the dried herbs and spices do not contain a warning for trace gluten. If you are just on the low FODMAP diet you do not need to worry about this.

Dairy Free Tips

Use a dairy free spread or olive oil spread instead of butter. Butter is considered low FODMAP.