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Slow Braised Beef Cheeks Recipe with Red Wine

Comfort food at its finest.

There’s nothing like super tender braised beef cheeks in a mouthwatering red wine sauce. Comfort food at its finest! Serve with mashed potatoes and green beans.

PREP TIME: 25 mins COOK TIME: 4 hours SERVES: 4


2 tbls butter

4 beef cheeks

Salt and pepper

3 sprigs rosemary

6 bay leaves

3 cloves garlic, crushed

2 onions, roughly chopped

3 cups red wine

3 cups veal stock


Preheat oven to 120C.

Heat a flameproof casserole dish over high heat and add a tablespoon of butter

Sprinkle the beef cheeks with salt and pepper and braise for 5 minutes on each side or until well browned. Remove and set aside

Reduce the heat and add another tablespoon of butter. Add the garlic and onions and sauté for 2-3 minutes or until the onions become translucent

Stir in the wine and simmer until the liquid is reduced by half

Add the veal stock, rosemary and bay leaves and heat for a further 2 minutes

Return the beef cheeks to the casserole dish. Cover and cook in the oven for 3 hours, turning the meat regularly

Remove lid and cook for a further hour, turning every 20 minutes, or until the meat is very tender

Remove beef cheeks and keep warm

Sieve the liquid and return to the stove. Bring to the boil over high heat. Reduce the heat and simmer until the red wine sauce is reduced and thickened

Divide the beef cheeks between the plates with mash potato and green beans

Spoon over the red wine sauce to serve.


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