Slow Cooked Red Wine & Caramelised Onion Braised Beef Cheeks


Slow Cooked Red Wine & Caramelised Onion Braised Beef Cheeks
Richly flavoured with red wine and caramelised onion, these beef cheeks are slow cooked to perfection. For an instant rich ragu, shred the beef cheeks with braising liquid - this will make an ideal base for an indulgent lasagna or pasta.


Serves 8



  • 2 tbsp extra virgin olive oil
  • 2kg beef cheeks, trimmed
  • 1 carrot, finely chopped
  • 1 stalk celery, trimmed and finely chopped
  • 6 cloves garlic
  • ¼ cup tomato paste
  • ½ cup store-bought caramelised onion jam
  • Thyme and bay leaves, 1 sprig each
  • 1 cup red wine
  • ¼ cup brown sugar
  • 2 cups beef stock
  • ¼ cup sherry vinegar
  • 10g dried porcini mushrooms, chopped



  1. Preheat oven to 200°C (180°C fan forced). Heat half the oil in a large, flameproof, heavy-based, ovenproof saucepan (or roasting pan) over medium heat. Season the beef cheeks with salt and pepper and cook for 3-4 minutes each side or until well browned. Set aside.
  2. Add the remaining oil to the pan, add the carrot, celery and garlic and cook for 3-4 minutes or until golden. Add the tomato paste and caramelised onion jam and cook, stirring, for a further minute. Add the thyme and bay leaves, wine, sugar, stock, vinegar, porcini mushrooms and beef cheeks.
  3. Increase heat to high; bring to a simmer. Cover with a tight-fitting lid, transfer to oven and cook for between two hours, 15 minutes and two hours, 30 minutes; or until the beef is tender.
  4. Serve beef cheeks and braising liquid on soft polenta or mashed potato.


Smart Tips:

  • For an instant rich ragu: Shred beef cheeks with braising liquid, a perfect base for an indulgent lasagna or pasta.
  • How to freeze/store: Place the beef cheeks and braising liquid in glass containers and freeze. Or shred the beef cheeks, mix with braising liquid and freeze.
  • To thaw: Thaw in the refrigerator for 1-2 hours or until defrosted.
  • To reheat: Place beef cheeks in a small ovenproof container, spoon over 1 cup of braising liquid, cover with foil and heat in a preheated 200°C (180°C fan forced) oven for 15 minutes or until heated through. Place the braising liquid in a small saucepan over low heat, bring to a simmer.
  • For the shredded beef cheek mixture, place beef cheeks in a shallow saucepan on a low heat. Cover with lid and heat for 15 minutes, or until heated through, stirring occasionally.


You can use this as a master recipe to make delicious beef & bacon pies, or baked eggs with harissa & sumac beef. Click images below for recipes:

Beef, Barley & Bacon Pie with Hot Water Pink Peppercorn Pastry

Baked Eggs with Spicy Harissa & Sumac Beef


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