Red Wine Braised Beef Cheeks

Perfect for a cold night in, these Red Wine Braised Beef Cheeks are rich, hearty and full of deep flavour. Slow-cooked until melt-in-your-mouth tender, the beef is infused with red wine and aromatics for a comforting, restaurant-quality dish at home.

Even better, it can be made ahead — so dinner’s ready when you walk through the door.

Red Wine Braised Beef Cheeks

Australian Beef

Servings

4

Prep Time

15 minutes

Cook Time

160 minutes

Perfect for a cold night in, these Red Wine Braised Beef Cheeks are rich, hearty and full of deep flavour. Slow-cooked until melt-in-your-mouth tender, the beef is infused with red wine and aromatics for a comforting, restaurant-quality dish at ho...

Red Wine Braised Beef Cheeks

Ingredients

  • 1kg Beef Cheeks

  • 1 tbsp olive oil

  • 1 onion, diced

  • 1 stick of celery, diced

  • 1 carrot, diced

  • 2 cloves garlic, sliced

  • 4 sprigs of thyme

  • 1 cup red wine

  • 1 cup beef stock

Directions

  1. Preheat the oven to 170ºC. Place a casserole over a moderately high heat and cook the beef cheeks in the oil for 3 minutes on each side or until nicely coloured. Transfer to a plate.

  2. Add the onion, celery, carrot and garlic to the pan and cook for a minute or until lightly coloured.

  3. Add the beef cheeks along with the thyme, wine and stock and bring to the boil. Cover and place in the oven for 2-2 ½ hours or until the cheeks are very tender.

  4. Season with salt and pepper and serve with cauliflower puree and a kale salad.
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