A delicious hearty braise that will warm your cockles on these cold winter nights. Cook and pair with our Shiraz for the perfect match.
The best bit? It tastes even better when cooked in advance, so cook it on the weekend for an easy midweek meal, or if you have a fancy slow cooker with a timer, set it going in the morning and walk into an amazing smelling house and dinner ready at the end of the day.
4 x 175g beef cheeks, trimmed
1 tbsp olive oil
1 onion, diced
1 stick of celery, diced
2 carrots, roughly chopped in chunks
2 cloves garlic, sliced
3 sprigs of thyme
1 sprig of rosemary
1 cup red wine
1 cup beef stock
Cauliflower puree, potato mash or soft polenta
Garden salad or seasonal green veg
- Preheat the oven to 170ºC. Place a cast iron pot 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.
- Add the onion, celery, carrot and garlic to the pan and cook for a minute or until lightly coloured.
- 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.
- Season with salt and pepper and serve with puree, mash or polenta and your choice of salad or veg.
To cook in your slow cooker, brown beef cheeks and add to other ingredients in the cooker, then set to cook on low for 4-6 hours.
Recipe thanks to Australian Beef