Braised Beef Cheeks

  • Braised Beef Cheeks
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  • 6 x large beef cheeks, trimmed
  • 3 L red wine
  • 2 x bay leaves
  • 2 x thyme sprigs
  • 6 x garlic cloves
  • 1 Tbls black peppercorns
  • 1/3 cup plain flour
  • 1 x carrot, roughly chopped
  • 1 x large brown opinion, roughly chopped
  • 2 1/2 L beef stock


Two days before cooking, put the beef, two litres of red wine, bay leaves, thyme, garlic and
peppercorns in a bowl. Cover and refrigerate.
Preheat oven to 170C. Place flour on a baking tray and bake for about 10 minutes. Set aside. Drain
meat and pat dry, discarding the wine and retaining herbs and spices. Heat oil in a frypan and brown
meat on all sides. Season. Heat a casserole pan with more oil. Fry carrot, onion and celery until
brown. Add remaining wine plus retained herbs and spices and boil until the liquid is reduced by
three quarters, about 10 minutes. Stir in flour, then the stock and bring to the boil. Add the beef, reboil
and skim. Cover and simmer on a low heat for 2½ to 3 hours. Serve with mashed potato,
celeriac or parsnip.

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