Ingredients:
☐ 2 Wagyu Beef Cheeks (approx 400g)
☐ ½ tsp Salt
☐ ½ tsp freshly ground Black Pepper
☐ 1 tsp Onion Powder
☐ 1 tsp Garlic Powder
☐ 1 tsp Smoked Paprika
☐ 1 tsp Ground Cumin
☐ 700g Mashed Potato/Sweet Potato (175g per serve)
☐ 280g Broccoli (or any green veg)
Method:
- Mix the rub together in a small bowl – salt, pepper, onion and garlic powders, paprika and cumin.
- Rinse the beef cheeks under cold water, trim if necessary.
- Place in a slow cooker and sprinkle ½ of the rub over the beef cheeks and sprinkle the other ½ on the other side.
- Cook on low in a slow cooker for 8 hours. Add a tablespoon or two of warm water if you notice it’s getting too dry. A small amount of fat/liquid/flavour will release as it is cooking.
- After 8 hours, shred the beef cheeks with two forks in the slow cooker to incorporate the schmutz (flavour on the bottom), – they will fall apart quite easily.
- Serve with vegetables of your choice on top of mashed potato – homemade or you can buy ready-made in the fresh produce section at the supermarket, or ready-made frozen.
