Easy Peasy Beef Cheeks

Finished dish

You’re in the right place if you’re looking for a dinner dish that’s easy, a little bit gourmet (think MKR) and a good comfort food.

I have my foodie Cousin Michael to thank for inspiring, mentoring and encouraging me to make this dish. I Love his surprise phone calls because it usually means he has something new for me to try and in turn I get to pass it on to all of you. So thank you Michael

I’m not going to blabber on too much but what I will say is that I did find sourcing the ‘Beef Cheeks’ a little tricky, by that I mean it took me visiting a total of 5 butchers before I found one who actually had them in stock. The good news is all except for one butcher were more than happy to order them in advance and freeze for me, it then doesn’t matter when I pick them up because I can take them straight home and pop them in the freezer until I want to use them. I bought my first batch from ‘Gold Medal Meats’ butcher at Tweed City outside Woolworths. I recently ordered and collected a 2nd batch (which I am cooking up tonight for some extended family) locally from our Bray Park Butcher. Extra added bonus is that you are not spending a fortune on this cut of meat (I paid $10.99 kg), however it does need to be slow cooked to get a tender result.

beef cheeks

you will needonion and garlic

You will Need:

1 kg Beef Cheeks (it doesn’t matter if its a bit over or under)

2 cloves Garlic crushed

1 onion roughly chopped

1 litre beef stock

1 cup Red wine (the rest you can share/enjoy in a glass while cooking and then with dinner if it lasts that long!!)

2 Tablespoons tomato paste

3 bay leaves

salt and pepper to season

2 large carrots, roughly chopped

2 sticks celery, roughly chopped

Method

1. Preheat oven to 130C. Heat 1 table spoon of olive oil in frying pan and sauté onion and garlic until soft, set aside. Add beef cheeks to pan and sear until nice and brown all over. (I had 1 small and 1 large beef cheek, the large one I cut in half to ensure they were all of a similar size).

onion and garlic

Searing Beef Cheeks

2. Combine seared beef cheeks, sautéed onion & garlic, celery and carrots in a large baking dish. Ingredients in baking dish

3. In a separate bowl/jug combine tomato paste, beef stock and red wine. Pour over Beef cheek combo. Add bay leaves and season with salt and pepper.

wet mixture

4.Cover with lid or alternatively foil and bake in oven for approximately 5 1/2 hours or until meat can be gently shredded when probed with a fork.

foil

5. Depending on whether you like a thin or slightly thicker sauce you can either use the juices from baking dish as is or thicken some by placing 1 Tablespoon of butter and 2 Tablespoons flour in a pan over low heat and gradually adding 1.5 cups approx of pan juices to form a sauce consistency of your liking.

Butter and flour

Gradually adding liquid

required consistency

6. Serve Beef Cheeks, Veggies and Sauce over Garlic Mashed Potato.

NOTE: I did not require all the pan juices for the sauce, in other words we had leftovers. You could cool it off and freeze to make more sauce another time or treat your puppy dog like we did and pour some over their doggy biscuits,  Zapuppydog loved his!!!

Finished dish

This was my first time cooking and sampling ‘Beef Cheeks’. I have to say I was pleasantly surprised at how delicious they were. Our 9 year old son inhaled the generous serve I dished up to him. Zadada loved them too, he did comment that they have quite a rich flavour and I agree with him, I think they make a perfect autumn/winter meal. Testing the recipe out again tonight on a larger crowd, Zagrandma, Kaymac, Zabrother, Zagorgeous Aimee & Zachicka!! (I have tripled my quantities and trying the slow cooker instead of the oven, I’ll keep you informed).

Give these a go you won’t regret it. Don’t be afraid to put them back in the oven if the meat is not quite tender enough. I would recommend making this recipe as a weekend project or on a home day when you haven’t got to worry to much about time.

Coming up is a dedicated post for ‘Salted Caramel Sauce’……that’s on the dessert list for tonight, I’m thinking deconstructed             Ice cream hamburgers!

Until the next time….

Zamamabakes

 

EASY PEASY BEEF CHEEKS

You will Need:

1 kg Beef Cheeks (it doesn’t matter if its a bit over or under)

2 cloves Garlic crushed

1 onion roughly chopped

1 litre beef stock

1 cup Red wine (the rest you can enjoy while cooking or over dinner!!)

2 Tablespoons tomato paste

3 bay leaves

salt and pepper to season

2 large carrots, roughly chopped

2 sticks celery, roughly chopped

Method

1. Preheat oven to 130C. Heat 1 table spoon of olive oil in frying pan and sauté onion and garlic until soft, set aside. Heat a little more oil if needed and add beef cheeks to pan, sear until nice and brown all over. (I had 1 small and 1 large beef cheek, the large one I cut in half to ensure all pieces of meat were of a similar size).

2. Combine seared beef cheeks, sautéed onion & garlic, celery and carrots in a large baking dish.

3. In a separate bowl/jug combine tomato paste, beef stock and red wine. Pour over Beef cheek combo. Add bay leaves and season with salt and pepper.

4.Cover with lid or alternatively foil and bake in oven for approximately 5 1/2 hours or until meat can be gently shredded when probed with a fork.

5. Depending on whether you like a thin or slightly thicker sauce you can either use the juices from baking dish as is or thicken some by placing 1 Tablespoon of butter and 2 Tablespoons flour in a pan over low heat and gradually adding 1.5 cups approx of pan juices to form a sauce consistency of your liking.

6. Serve Beef Cheeks, Veggies and Sauce over Garlic Mashed Potato.

NOTE: I did not require all the pan juices for the sauce, in other words we had leftovers. You could cool it off and freeze in a container to make more sauce another time or treat your puppy dog like we did and pour some over their doggy biscuits,  Zapuppydog loved his!!!

Have Fun Lovely Ones.

 

 

 

 

 

(Visited 925 times, 1 visits today)

Finished dish

You’re in the right place if you’re looking for a dinner dish that’s easy, a little bit gourmet (think MKR) and a good comfort food.

I have my foodie Cousin Michael to thank for inspiring, mentoring and encouraging me to make this dish. I Love his surprise phone calls because it usually means he has something new for me to try and in turn I get to pass it on to all of you. So thank you Michael

I’m not going to blabber on too much but what I will say is that I did find sourcing the ‘Beef Cheeks’ a little tricky, by that I mean it took me visiting a total of 5 butchers before I found one who actually had them in stock. The good news is all except for one butcher were more than happy to order them in advance and freeze for me, it then doesn’t matter when I pick them up because I can take them straight home and pop them in the freezer until I want to use them. I bought my first batch from ‘Gold Medal Meats’ butcher at Tweed City outside Woolworths. I recently ordered and collected a 2nd batch (which I am cooking up tonight for some extended family) locally from our Bray Park Butcher. Extra added bonus is that you are not spending a fortune on this cut of meat (I paid $10.99 kg), however it does need to be slow cooked to get a tender result.

beef cheeks

you will needonion and garlic

You will Need:

1 kg Beef Cheeks (it doesn’t matter if its a bit over or under)

2 cloves Garlic crushed

1 onion roughly chopped

1 litre beef stock

1 cup Red wine (the rest you can share/enjoy in a glass while cooking and then with dinner if it lasts that long!!)

2 Tablespoons tomato paste

3 bay leaves

salt and pepper to season

2 large carrots, roughly chopped

2 sticks celery, roughly chopped

Method

1. Preheat oven to 130C. Heat 1 table spoon of olive oil in frying pan and sauté onion and garlic until soft, set aside. Add beef cheeks to pan and sear until nice and brown all over. (I had 1 small and 1 large beef cheek, the large one I cut in half to ensure they were all of a similar size).

onion and garlic

Searing Beef Cheeks

2. Combine seared beef cheeks, sautéed onion & garlic, celery and carrots in a large baking dish. Ingredients in baking dish

3. In a separate bowl/jug combine tomato paste, beef stock and red wine. Pour over Beef cheek combo. Add bay leaves and season with salt and pepper.

wet mixture

4.Cover with lid or alternatively foil and bake in oven for approximately 5 1/2 hours or until meat can be gently shredded when probed with a fork.

foil

5. Depending on whether you like a thin or slightly thicker sauce you can either use the juices from baking dish as is or thicken some by placing 1 Tablespoon of butter and 2 Tablespoons flour in a pan over low heat and gradually adding 1.5 cups approx of pan juices to form a sauce consistency of your liking.

Butter and flour

Gradually adding liquid

required consistency

6. Serve Beef Cheeks, Veggies and Sauce over Garlic Mashed Potato.

NOTE: I did not require all the pan juices for the sauce, in other words we had leftovers. You could cool it off and freeze to make more sauce another time or treat your puppy dog like we did and pour some over their doggy biscuits,  Zapuppydog loved his!!!

Finished dish

This was my first time cooking and sampling ‘Beef Cheeks’. I have to say I was pleasantly surprised at how delicious they were. Our 9 year old son inhaled the generous serve I dished up to him. Zadada loved them too, he did comment that they have quite a rich flavour and I agree with him, I think they make a perfect autumn/winter meal. Testing the recipe out again tonight on a larger crowd, Zagrandma, Kaymac, Zabrother, Zagorgeous Aimee & Zachicka!! (I have tripled my quantities and trying the slow cooker instead of the oven, I’ll keep you informed).

Give these a go you won’t regret it. Don’t be afraid to put them back in the oven if the meat is not quite tender enough. I would recommend making this recipe as a weekend project or on a home day when you haven’t got to worry to much about time.

Coming up is a dedicated post for ‘Salted Caramel Sauce’……that’s on the dessert list for tonight, I’m thinking deconstructed             Ice cream hamburgers!

Until the next time….

Zamamabakes

 

EASY PEASY BEEF CHEEKS

You will Need:

1 kg Beef Cheeks (it doesn’t matter if its a bit over or under)

2 cloves Garlic crushed

1 onion roughly chopped

1 litre beef stock

1 cup Red wine (the rest you can enjoy while cooking or over dinner!!)

2 Tablespoons tomato paste

3 bay leaves

salt and pepper to season

2 large carrots, roughly chopped

2 sticks celery, roughly chopped

Method

1. Preheat oven to 130C. Heat 1 table spoon of olive oil in frying pan and sauté onion and garlic until soft, set aside. Heat a little more oil if needed and add beef cheeks to pan, sear until nice and brown all over. (I had 1 small and 1 large beef cheek, the large one I cut in half to ensure all pieces of meat were of a similar size).

2. Combine seared beef cheeks, sautéed onion & garlic, celery and carrots in a large baking dish.

3. In a separate bowl/jug combine tomato paste, beef stock and red wine. Pour over Beef cheek combo. Add bay leaves and season with salt and pepper.

4.Cover with lid or alternatively foil and bake in oven for approximately 5 1/2 hours or until meat can be gently shredded when probed with a fork.

5. Depending on whether you like a thin or slightly thicker sauce you can either use the juices from baking dish as is or thicken some by placing 1 Tablespoon of butter and 2 Tablespoons flour in a pan over low heat and gradually adding 1.5 cups approx of pan juices to form a sauce consistency of your liking.

6. Serve Beef Cheeks, Veggies and Sauce over Garlic Mashed Potato.

NOTE: I did not require all the pan juices for the sauce, in other words we had leftovers. You could cool it off and freeze in a container to make more sauce another time or treat your puppy dog like we did and pour some over their doggy biscuits,  Zapuppydog loved his!!!

Have Fun Lovely Ones.

 

 

 

 

 

(Visited 925 times, 1 visits today)

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10 Comments on “Easy Peasy Beef Cheeks

  1. Yum, a perfect meal for a cold winters day (when they eventually arrive that is!).

    Reply
  2. Claire Rae

    I just saw some beef cheeks at Meatland North Lake this week, I may have to go back there & grab some to give this try!

    Reply
    1. Dannielle

      You won’t regret it Claire, you can do the same recipe in a slow cooker too! Just cook 10 hours on low or until the cheeks are just falling apart. Enjoy!!

      Reply
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  4. Doing these for the second time at a friends farm today in the slow cooker. Perfect cold day comfort food.

    Reply
    1. Dannielle

      I’m so glad you enjoyed them Vicki, they are fantastic in the slow cooker even easier than the oven. Perfect comfort food to share with a crowd, enjoy! Xxxx

      Reply
  5. Yum!! I don’t know how I missed this recipe of yours. Definitely a little bit gourmet and totally delicious! Gotta love a family recipe! xx

    Reply
    1. Dannielle

      Family recipes are just fantastic had it not been for m cousin I don’t think I would have made the beef cheek plunge but I’m so glad I did! Xx

      Reply
  6. Love slow cooked beef cheeks. My hubby made them last Sunday. It did his head in looking for a recipe that was lowFODMAP for my current elimination diet… but only 6 or so weeks to go. He did a great job making an onion free and garlic free version for us all that totally packed in the taste. Will be pinning this one for once I am able to have these things again (fngers crossed). :)

    Reply
    1. Dannielle

      How clever and lovely is your husband!
      Hope the FODMAP time goes quickly and you get the answers you are looking for. Crossing my fingers for you that you get to introduce a little bit more variety back in your diet, goodluck! X

      Reply

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