Braised Beef Cheek in Red Wine

Braised Beef Cheek in Red Wine

Preparation Time: Cook Time:

Ingredients / serves 6

  • 6 large beef cheeks, trimmed
  • 3 litre red wine
  • 2 bay leaves
  • 2 sprigs thyme
  • 6 garlic cloves
  • 1 tbsp black peppercorns
  • ⅓ cup plain flour
  • vegetable oil
  • 1 carrot, roughly chopped
  • 1 large brown onion, roughly chopped
  • 1 stick celery, roughly chopped
  • 2½ litre beef stock


Two days before cooking, place the beef, two litres of red wine, the bay leaves, thyme, garlic and peppercorns in a covered bowl and refrigerate.
Pre-heat oven to 170°C. Place flour on a baking tray and bake for approximately 10 minutes. Set aside.
Drain beef and pat dry, discarding the wine and retaining the spices. Heat the oil in a frypan and brown the beef on all sides. Season with sea salt and pepper
Heat a casserole pan with vegetable oil. Fry carrot, onion and celery until brown. Add remaining wine and retained spices and boil until the liquid has reduced by three quarters (approximately 10 minutes). Stir in flour, then the stock and bring to the boil. Add the beef, re-boil and skim. Cover and simmer on a low heat for 2½ - 3 hours. Serve with mashed potato, celeriac or parsnip.
Note: You can replace beef cheek with beef shoulder. It will not be as rich, but it remains gelatinous and tender.


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Braised Beef Cheek in Red Wine

Braised Beef Cheek in Red Wine
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