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The long slow cooking needed for these beef cheeks is worth it as they transform into meltingly tender, sticky morsels.

Preheat the oven to 150°C. Cut each beef cheek in half and dust well with flour.

Brown lightly in olive oil in an ovenproof casserole then remove to a plate. Reserve.

Add a little more oil to the casserole and add 4 chopped cloves of garlic, zest of half an orange, 2 quartered onions, a sliced carrot, a sliced stick of celery, a small handful of fresh thyme sprigs and 2 bay leaves.

Stir fry for 5 minutes over moderate heat until lightly browned. Turn the heat up, add the reserved beef cheeks, mix well and add 250mls of red wine. Let it bubble for 30 seconds then add 2 tablespoons tomato paste, 1/2 teaspoon salt, freshly ground black pepper and 800mls liquid beef stock. Mix well, bring to the boil, cover and place in the oven for 3 hours.

Remove the cover from the casserole and cook a further hour.

Serve sprinkled with chopped parsley. Good with mashed potatoes.