Madras Beef Cheeks

1. If the beef cheeks are large, slice them in half. Season the beef cheeks lightly with salt and pepper.
2. Heat one tablespoon of oil in a large frying pan and brown the beef cheeks in batches. Set aside on a plate
3. In the same frying pan, heat another tablespoon of oil and sauté the onions, garlic and ginger over low heat for approximately 5 minutes or till the onions soften.
4. Add the Patak’s Madras Paste and cook for 1-2 minutes till fragrant.
5. Add the tomatoes and cook for another 2 minutes. Pour this into the slow cooker and add the beef stock.
6. Place the potatoes and carrots into the slow cooker first and then the beef cheeks on top.
7. Cook the beef cheeks on the LOW setting for 8 hours or till the beef easily pulls apart with a fork.
8. If the curry sauce appears too watery, remove the meat and vegetables from the slow cooker and turn the setting to high. Simmer the sauce with the lid off to reduce it. You can also mix a tablespoon of corn starch with a little water and stir it through the sauce and it’ll thicken as it continues to simmer.
9. When the sauce is at the desired level of thickness, put the slow cooker in keep warm mode and add the meat and vegetables back in.
10. To prepare the rice, heat a drizzle of oil in a saucepan and sauté the onions until soft. Add the rice, turmeric, cumin, a big pinch of salt and water to the saucepan and place lid on top. Bring water to boil, reduce heat to low and simmer the rice for approx. 12 minutes. Remove the saucepan from the heat and allow it to stand for 10 minutes. Remove the lid and fluff up the rice with a fork.
11. To serve, place some rice in a bowl, place a beef cheek with some potatoes and carrots on the rice and spoon the sauce over the top.

Enjoy!