To slowcook meat has its advantages. Because it is best done with more flavoursome but tough cuts of meat, the result is always tasty very tender meat.
For me I probably started slowcooking big cuts for roasts. Even less tough meat benefits from gentle cooking and more time and lower temperature in the oven. After that I made stews like Boeuf Bourguignon, soon after I tried pulled pork and by then I was totally hooked.
So I bought a Crockpot slowcooker and have never looked back since. 🙂
These cheeks were first browned in a frying pan then transferred to the Crockpot, to which I added white wine, a bay leaf, thyme sprigs, half an onion and water. I left it on the low setting for about 10 hours and by the time I got back home the flat smelled amazing.
The meat was very tender but I still let it rest while I added cream and mustard to the sauce. It doesn’t take much to throw a lovely supper together when it almost cooks itself…
Slowcooked pig’s cheeks with white wine, thyme, mustard and cream,serves 1-2
4 pig’s cheeks
butter/oil for frying
100 ml white wine
150 ml water
4 thyme sprigs
1 bay leaf
1/2 red onion cut into wedges
100 ml cream
100 ml milk
2 tbsp white wine
1,5 tsp dijon mustard
1/2 tbsp soy sauce
salt, white pepper
Brown the meat in a frying pan. Place in the slowcooker and add the other ingredients from step 1. Put the lid on and turn on the low heat and leave it for 9-10 hours. If you are using an oven then place the casserole dish with the lid on in a cold oven and turn it onto 80-90 degrees. Check on it after 6-8 hours.
Remove the meat from casserole dish and let it rest covered with tin foil while you make the sauce. Pour all the liquid from the pot into a saucepan and add milk and cream and bring to the boil. Add the rest of the ingredients and season to taste. Once the sauce has thickened pour it through a sieve. Serve with pressed boiled potatoes and the tender lovely meat. Vegetables are optional.