Slow Braised Beek Cheeks in Red Wine

This is a good slow dish. It takes two days to achieve a great result. Start on Friday and invite your friends for Sunday lunch.  I didn’t have two days but I did start this in the Morning and it was cooked and ready to eat 10 hours later.  Awesome !!!


6 Large Beef Cheeks
1 onion, sliced
2 carrots, sliced
200g smoked bacon lardons (1cm x 2cm pieces)
6 parsley stalks
2 parsnips
1 bay leaf
4 cloves garlic, bruised
1 bottle red wine
3 tbsp olive oil
freshly ground pepper
1.5 litters veal/chicken stock (approximately)

Buy your Beef Cheeks from the butcher.  Ask the butcher to trim them down and remove the tough membrane from the beef cheeks.


Heat one-third of the oil in a heavy-based pan and seal the cheeks in batches.

When well coloured on both sides.  Transfer to a cast-iron casserole. Continue until all meat is browned and flamed.

Brown the bacon lardons and the onions and transfer to the casserole.

Preheat oven to 120C. Add all the  the vegetable cut into chunks, peeled garlic cloves, salt & pepper and bacon/onion mixture to the casserole and spread over the beef cheeks.

Pour the Red Wine into the cooking pan and bring to the boil for 5 minutes to cook off the alcohol.

Pour the reduced wine over the casserole.

Add the stock to completely cover the ingredients.

Place into the oven with the lid and cook at this heat for 10 hours.

Spoon off the fat from the cooking and remove the beef cheeks from the liquid and place to one side.  Heat the liquid on high on the stove until reduced by half. Should you be running short of time you can also thicken the liquid with a little cornflour.

Add the beef cheeks back and allow to reheat and the flavors to combine

This dish goes PERFECTLY with my Parmesan Polenta 

Serve immediately and enjoy with good friends and great red wine.  Happy Cooking !!!

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