Red Wine Braised Beef Cheeks

From our friends at Australian Beef, this winter warmer is perfect for a cold night and can be prepared in advance so it's ready when the work day is done.



  • 4 x beef cheeks, trimmed
  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 celery stick, diced
  • 1 carrot, diced
  • 2 cloves garlic, sliced
  • 4 sprigs fresh thyme
  • 1 cup of red wine
  • 1 cup beef stock


  1. Preheat the oven to 170ºC.
  2. Place a casserole pot over a moderately high heat and cook the beef cheeks in the oil for 3 minutes on each side or until nicely browned. Transfer to a plate.
  3. Add the onion, celery, carrot and garlic to the pan and cook for a minute or until lightly coloured.
  4. 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.
  5. Season with salt and pepper and serve with cauliflower puree or creamy mashed potato and a kale salad.

Click here for the original recipe from Australian Beef.

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