Braised beef cheeks in red wine

Slow-cooked to perfection.
6H 45M
7H 15M

For melt-in-the-mouth flavour, this beef cheeks recipe is perfect for a lazy winter day.




Preheat oven to slow, 150°C.


Heat oil in a large flameproof casserole dish on high. Cook beef in 2-3 batches, 4-5 minutes each, until well browned all over. Remove from dish and set aside.


Reduce heat to medium. Add vegetables. Cook, stirring, 4-5 minutes. Add herbs, garlic and anchovies. Cook a further 2 minutes. Pour wine into pan and simmer 3-4 minutes, to deglaze and reduce liquid by one-third.


Return beef to dish and add stock. Bake, covered, 5-6 hours, until beef is very tender. 


Transfer beef and half vegetables to a bowl. Discard bay leaves and thyme. Using a hand blender, process cooking liquid and remaining vegetables until smooth. Strain through a fine sieve into a clean saucepan. Bring to boil on medium. Reduce heat to low. Simmer 5-10 minutes, until reduced by one-third and thickened slightly.


Return beef to pan with sauce and heat through. Serve beef and sauce with polenta and green beans. Garnish with extra parsley.

Cook’s tip

  • Prepare instant polenta following packet instructions.
  • You could also use chuck steak or gravy beef, trimmed and cut into large chunks. Reduce cooking time by 2 hours.

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