Slow-cooked beef cheeks with red wine jus.jpg

Slow-cooked beef cheeks with red wine jus

If you’ve never cooked beef cheeks, you’re in for a treat. You can create a restaurant-quality meal at home by cooking them slowly to create a melt-in-your-mouth tenderness and a full, rich flavour.

How long will it take?

6 ½ hours

What’s the serving size?

Serves 4


What do I need?

  • 2 tbsp olive oil
  • 1kg beef cheeks
  • 2 cloves garlic, minced
  • 1 medium onion, finely chopped
  • 1 medium carrot, finely chopped
  • 1 stick celery, finely chopped
  • ½ tsp Vegemite
  • 2 cups Ninth Island Pinot Noir
  • 2 cups beef stock
  • 1 tsp freshly ground black pepper
  • 1 400g tin whole peeled tomatoes

How do I make it?

  1. Preheat oven to 160C.
  2. Heat oil in an ovenproof heavy-based casserole dish over medium-high heat.
  3. Brown beef cheeks on all sides and then transfer to a plate and set aside.
  4. Reduce heat to medium. Add onion, garlic, celery and carrot to the casserole dish and cook for 6 minutes, or until fragrant and caramelised.
  5. Add wine and stir, scraping the bottom of the dish. Bring to a simmer and add vegemite, stock, tomatoes and pepper. Simmer for 5 minutes, uncovered.
  6. Return beef cheeks to the casserole dish, cover with a lid and transfer to the oven. Cook for 6 hours or until very tender.
  7. 30 minutes before serving, remove casserole from oven and transfer 2 cups of the beef cooking liquid to a small saucepan. Bring to a simmer over medium heat and cook uncovered for 30 minutes or until the jus has reduced by two-thirds and has thickened.
  8. Remove beef cheeks from casserole dish and serve over mashed potato, drizzled with jus.

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