How To Cook Beef Cheeks

How To Cook Beef Cheeks

Beef cheeks are the ideal meat for slow cooking as they retain their moisture and get melt-in-your-mouth tender. In this step by step guide Paul Webbe, restaurateur, chef and cookery school owner, shows you how to cook beef cheeks in red wine.


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160° c  -  320° f


  • 2 beef cheeks
  • 3 sprigs of fresh thyme
  • 3 garlic cloves, peeled
  • 2 carrots, peeled and roughly chopped
  • 2 celery sticks, roughly chopped
  • 1 onion, roughly chopped
  • 1 olive oil
  • 1 large glass of red wine
  • 1 ltr beef stock
  • 1 water with arrowroot dissolved in it
  • salt
  • pepper

Step 1: Trim the Beef

Trim the excess sinews off the cheeks, then cut the meat into portions and season with salt and pepper.

Step 2: Brown the Cheeks

Heat a pan with 1 tbsp of olive oil in it, and brown the cheek pieces on both sides. Season with salt and pepper. Add the carrots, celery,onion, garlic and the thyme. Cook for about 5 minutes.

Step 3: Slow Cook the Cheeks

Add the wine and enough beef stock to cover the meat. Cover tightly with foil and cook in an oven at 160C for about 6 hours.

Step 4: Reduce the Sauce

After 6 hours, remove the pan from the oven, then remove the meat and set it aside. Strain the sauce through a sieve into a hot pan and reduce it to a syrup. Add 1 tbsp of the arrowroot solution and mix it in.

Step 5: Finish and Serve

Coat each piece of meat in the sauce, then plate it up with more sauce poured over the top. Serve with roasted garlic and parsley mash.