Cheese encrusted leftover slow cooker beef cheeks with carrot, celery, onion, and tomatoes

Yesterday, I used my slow cooker to cook two beef cheeks. I enjoyed one last night and saved one for tonight.

Ingredients

• Leftover slow cooker beef cheek
• Precooked carrot, celery, and onion cooked with Worcestershire sauce and balsamic vinegar
• Cherry tomatoes
• Grated cheddar cheese

Instructions

• Preheat a toaster-oven to about 150 °C.
• Line a baking sheet with baking paper.
• Lay the refrigerated beef cheek on the baking sheet.
• Next to the beef cheek lay down some precooked carrot, celery, and onion.
• Add in some old and overripe cherry tomatoes (rather than throw them away and wasting them).
• Cover with grated cheddar cheese.
• Cook in the toaster oven for about 40 to 45 minutes.
• Transfer to a dinner plate.
• Season with freshly ground whole black peppercorns (in a mortar with a pestle).

The beef cheek was exquisitely tender and tasty.

Lunch

Easter treats